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PROJECT NUMBER • 2009-727
PROJECT STATUS:
COMPLETED

SCRC: Seafood CRC Post Doctoral Scientist: Integrated value chain performance benchmarking studies (economics, logistics and product quality).

At the commencement of the Seafood CRC in 2007, CRC participants identified the need to improve competitiveness and profitability through improved supply chain management as one of their highest priorities. However, a lack of research capacity in whole of seafood supply chain monitoring and...
ORGANISATION:
Curtin University
Industry
PROJECT NUMBER • 2005-223
PROJECT STATUS:
COMPLETED

Rock Lobster Post Harvest Subprogram: evaluation of alternative processing technologies applicable to crustaceans

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...
ORGANISATION:
Curtin University
Industry
Industry
PROJECT NUMBER • 2013-711.20
PROJECT STATUS:
COMPLETED

Seafood CRC: management, communication and network

This report summarises the activities of FRDC 2013-711.20 Centre of Excellence for Science, Seafood and Health (CESSH): Management, Communication and Network from 2015-2018, following the review and modification of the original CESSH application; FRDC 2013/711. This project, in association with the...
ORGANISATION:
Curtin University
Industry
PROJECT NUMBER • 2013-711
PROJECT STATUS:
COMPLETED

Seafood CRC: Centre of Excellence Science Seafood & Health (CESSH): Post Harvest Research Program

This report summarises the outputs of Sub-Programs 2-5 of FRDC 2013-711: Centre of Excellence for Science, Seafood and Health. The report focuses on the period between January 2013 and June 2015 after which time the Sub-programs were ceased. The Sub-programs were entitled: Retailer 2020,...
ORGANISATION:
Curtin University
Industry
PROJECT NUMBER • 2001-235
PROJECT STATUS:
COMPLETED

Rock Lobster Post Harvest Subprogram: striking a balance between melanosis and weight recoveries in western rock lobster (Panulirus cygnus)

Each year 4-5,000 tonnes of western rock lobster are cooked and exported to countries such as Japan and Taiwan. When existing cooking methods are used a proportion of cooked western rock lobster go black, this results in a product that is unacceptable to the customer The blackening of the flesh is...
ORGANISATION:
Curtin University
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