The Community Intervention to Increase Seafood Consumption (CIISC) Project aimed to translate the most up-to-date evidence around the health benefits of regular seafood consumption into a suite of resources and educational programs specific to the needs of various sectors within the community. The...

This project has identified the processing parameters required to optimise rock lobster processing using atmospheric steam cooking to ensure increased weight recovery, reduced melanosis and improved post processing sensory quality. The information arising from this project enables processors...

This project aimed to develop ‘how to’ guide for small to medium businesses to assist in navigating the Food Standards Code as well as a simple promotional brochure framework, using Augusta Wild Caught Fisheries to illustrate how it could be used in practice. This guide aims to help...

Data and information on lobster host defense responses, disease conditions, dissection procedures and laboratory investigation methods were obtained from the FRDC projects 94/134. 07, 96/344, 96/345 and 98/302 and other sources and collated into a publication on the nature and investigation of...