This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

This research travel grant allowed two PhD students: Paula Lima and Celeste Knowles to travel to Melbourne to undertake the Micromon Recombinant DNA Course conducted by Monash University. This course taught essential techniques and skills which may be used by both students in the course of the PhD studies and throughout their careers.

The Monash Recombinant DNA Techniques Course is widely recognised as the leading course of its type in Australia, which consists of a series of tutorials, lectures and hands on laboratory work.

These students aimed to use the techniques learned to investigate amoebic gill disease in Atlantic Salmon which costs the industry $20-25 million annually. Both students have reported that the techniques learned during the course have been used on a regular basis since returning from Melbourne.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the presence of number of bacteria are time-consuming, for example requiring 24-hour incubation periods, or require specialised labour such as tasting panels. Near infra-red spectroscopy (NIR) is widely used in the food industry to monitor factors such as fat and moisture content in a range of foods. Although it has been used to distinguish different types of bacteria and, in a few cases, to quantify the number of bacteria in different materials, there is a lack of information on the ability of the method to quantify bacteria directly on food products. The aim of this project was to determine whether NIR had the potential to be used as a method to detect and predict microbial spoilage of fresh fish products.

NIR was easily able to distinguish between fresh Atlantic Salmon fillets and those stored for nine days at 4°C indicating that NIR can detect spoilage. Partial least squares regression prediction models for the number of total bacteria and the number of Enterobacteriaceae present were developed. These models used the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. There are many factors (protein and fat content of the salmon itself for example) that contribute to the differences in the NIR spectra that are unrelated to the numbers of bacteria. Hence for any model to be useful it needs to include as many of these variables as possible. In conclusion, the results of this project show that NIR has potential to be a useful method for detecting and predicting bacterial levels on fish but much more work is required to develop a suitably robust model.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

This study investigated the impact of short-term exposure to acid sulphate soil leachate on the biochemical condition of the Pacific Oyster Crassostrea gigas. Oysters were exposed to artificially acidified seawater, aluminium and iron treatments for a period of six hours and assessed for changes in mantle glycogen, mantle protein and haemolymph protein between treatments.

An additional challenge using Vibrio harveyi extracellular products was conducted to reduce oyster condition and make them more vulnerable to impacts of acidified treatments. Despite depressed mantle protein levels, no significant differences in biochemical condition were found between control treatments and acidified water treatments indicating that short periods of exposure to acid leachate in the field would be unlikely to have significant impacts on general oyster condition.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern Rocklobster (TSRL) fishery to inform management decision-making. Understanding how fishers behave and make decisions is critical in determining how best to manage fisheries. If the response of fishers to management measures can be predicted, unexpected and undesirable outcomes can be avoided.

ITQ management has been introduced in many international fisheries, with the purpose of accounting for human behaviour, as it theoretically generates behavioural incentives that are aligned with management objectives (e.g. reducing fishing costs). The ability of ITQ systems to meet continuing economic, ecological and social objectives therefore is centred on ensuring fisher behavioural incentives remain aligned with those objectives.