31
results
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PROJECT NUMBER • 2013-733
PROJECT STATUS:
COMPLETED

SCRC: Interactive seafood packaging masterclass

The packaging industry is a rapidly evolving area due to the development of new plastics and films, new machinery and changing consumer trends. There is an opportunity for the seafood industry to use these latest techniques when developing packaged seafood products to satisfy consumer and retailer...
ORGANISATION:
SARDI Food Safety and Innovation
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PROJECT NUMBER • 2014-703
PROJECT STATUS:
COMPLETED

SCRC: RTG: Visit to Dr Maria DeRosa, Carlton University, Canada laboratory

A major focus of Seafood CRC funded project (2011/726: Wanted Dead or Alive - Novel Technologies for Measuring Infectious Norovirus Particles) is the development of sensitive biosensors for the detection and discrimination of infective human norovirus (NoV). A critical step in achieving this is the...
ORGANISATION:
SARDI Food Safety and Innovation
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PROJECT NUMBER • 2008-730
PROJECT STATUS:
COMPLETED

SCRC: Seafood CRC: Codex Alimentarius working group on pathogenic marine Vibrio spp.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program. The Codex...
ORGANISATION:
SARDI Food Safety and Innovation
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PROJECT NUMBER • 2011-739
PROJECT STATUS:
COMPLETED

SCRC: Guideline for quality and safety assessment of novel seafood products

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format. Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging...
ORGANISATION:
SARDI Food Safety and Innovation
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PROJECT NUMBER • 2008-708
PROJECT STATUS:
COMPLETED

SCRC: Seafood CRC: Postdoctoral Research Fellow - SARDI Seafood Processing Scientist

This project and the resulting appointment of Mohan Raj led to collaboration with industry to improve seafood processing through a variety of endeavours including on site production evaluation (and recommendations for processing changes), communication through Masterclass workshops as well as the...
ORGANISATION:
SARDI Food Safety and Innovation
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PROJECT NUMBER • 2012-721
PROJECT STATUS:
COMPLETED

SCRC: Seafood CRC Research Travel Grant: Attendance at the Marine and Freshwater Toxins, Third Joint Symposium and the Association of Official Agricultural Chemists (AOAC) Task Force Meeting andparticipation in the International training workshop on chemical based methods (LCMS/ MSMethods) for detecting diarrheic and other lipophillic toxins, Tacoma, Washington USA

By Ian Stewart Harmful algal toxins are a recognised hazard to seafood safety. Several toxin families are subject to regulatory oversight, so the topic of reliable and reproducible detection and quantification of this structurally and functionally diverse group of compounds is of paramount...
ORGANISATION:
SARDI Food Safety and Innovation
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PROJECT NUMBER • 2009-734
PROJECT STATUS:
COMPLETED

SCRC: SCRC RTG:: Mr David Padula "Export study tour to China"

Travel was undertaken to the cities of Beijing, Guangzhou and Hong Kong in the People's Republic of China in August and September 2009 for a period of 18 days. The visit included attendance at the Dioxin 2009 Symposium on Persistent Halogenated Organic Pollutants in Beijing. Meetings were held with...
ORGANISATION:
SARDI Food Safety and Innovation
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