Research into freshwater crayfish has resulted in steady production increases in Australia over the last two decades. In an effort to take production and profitability to the next level, scientists in Australia have taken the opportunity to host IAA 13. Furthermore, the strategy of organisers has been to couple the event with a one-day workshop/seminar focussing on Australian crayfish aquaculture. The timing of the workshop/seminar (the day before the conference begins) has been set to attract participation from international astacologists, already in Fremantle for IAA 13. This will promote technology transfer into Australia, by giving access to local industry participants at a non-scientific level.

Following on from the one day aquaculture workshop, the IAA 13 symposium will provide a mechanism for the direct transferal and dissemination of cutting-edge research within Australia, as well as providing an international platform for local crayfish scientists to present their research to world-renowned astacologists, and pursue collaborative links for future research. Fisheries WA are planning to present at least six papers at the symposium, including recent research into yabby and marron aquaculture.

The fragility of crayfish aquaculture was highlighted in the 1980s when the crayfish plague, Aphanomyces astaci, obliterated stocks throughout Europe. Research has subsequently identified Australian crayfish as being extremely vulnerable to this infection, reminding Australia of the importance of comprehensive translocation policies. This has been further highlighted by recent disease concerns within the yabby industry. A forum for discussing these issues, and hearing from scientists representing afflicted countries, will augur well for the continuation of sound policy to protect Australia's prime market niche.

The pilot project aims to increase the proportion of local seafood on a selection of fine dining restaurant menus by educating apprentice chefs, qualified chefs and front-of-house restaurant staff using a novel training and assessment platform. The platform will be tested with Vocational Education and Training (VET) lecturers, apprentice chefs and front-of-house students to assess its remote learning capabilities. The platform is the addition of live, interactive videos undertaken for each of 6 different, local seafood products. Led by an internationally trained chef. These classes will provide a definitive, locally relevant resource through a single portal that satisfies a current lack of information regarding local seafood.

Chefs need targeted education about a range of benefits (seasonality, health, sustainability, economic value, links with tourism, provenance, full utility of all parts of the animal etc) and training in preparing, cooking and serving local seafood. The local seafood story is attractive to consumers and chefs, and front-of-house staff need a mechanism and resource base to access this information. Vocational Education and Training Institutions need a relevant and flexible syllabus. The development of web-based, interactive vidoes offers the opportunity to meet that need through an innovative eLearning platform, incorporating edited vignettes linked to specific benefits. The platform will allow for relevant VET skill set and assessment.