PROJECT NUMBER
•
2010-722.10
PROJECT STATUS:
COMPLETED
ORGANISATION:
University of Tasmania (UTAS)
SPECIES
4,437 results
PROJECT NUMBER
•
2016-128
PROJECT STATUS:
COMPLETED
Human Dimensions Research Subprogram management
A National RD&E Workshop was held on 21 September 2018 in Adelaide, South Australia, in which representatives of industry, research, management, and service providers addressed how to make a positive difference to the mental health of people in fisheries and aquaculture.
The impetus for the...
ORGANISATION:
University of Tasmania
PROJECT NUMBER
•
2007-227
PROJECT STATUS:
COMPLETED
ORGANISATION:
Recfish Australia
PROJECT NUMBER
•
2012-708
PROJECT STATUS:
COMPLETED
Seafood CRC: quantifying physiological and behavioural responses of cultured abalone to stress events
It is desirable for any primary producer to understand the health and welfare of their stock. This will ultimately enable optimal production and return on investment. The challenge in any aquaculture system is ‘observing’ the physiological and behavioural responses associated with environment,...
ORGANISATION:
University of Tasmania (UTAS)
SPECIES
PROJECT NUMBER
•
2007-406
PROJECT STATUS:
COMPLETED
Food safety validation of storage/transport temperatures for live Australian oyster species
Apparent anomalies between the Australian Shellfish Quality Assurance Program (ASQAP) and the Export Control Orders stimulated the submission of FRDC Application TM003: Microbiological validation of current storage and transport temperatures for Pacific oyster industries in Australia. The...
ORGANISATION:
SARDI Food Safety and Innovation
SPECIES
PROJECT NUMBER
•
2004-004
PROJECT STATUS:
COMPLETED
ORGANISATION:
Department of Industry Tourism and Trade
SPECIES
PROJECT NUMBER
•
2001-402
PROJECT STATUS:
COMPLETED
Developing case ready retail and bulk catering pack for seafood using M.A.P technology
This project was to develop case ready retail and bulk - catering packs for seafood using modified atmosphere packaging (MAP). The purpose of using MAP technology was to extend product shelf life and reduce the amount of additives used in seafood.
The project focussed on determining initial...
ORGANISATION:
KB Foods Company
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