47 results
Industry
PROJECT NUMBER • 2016-200.30
PROJECT STATUS:
COMPLETED

Growing a profitable, innovative and collaborative Australian Yellowtail Kingfish aquaculture industry: bringing 'white' fish to the market - RnD4Profit-14-01-027 - SA Component

This project focused on growing the key existing Australian Yellowtail Kingfish (YTK) industry participants, as well as the industry as a whole, and directly addressed FRDC's strategic plan to build Australian sustainable aquaculture development through the activities of the new 'New and Emerging...
ORGANISATION:
SARDI Food Safety and Innovation
TAGS
Sustainability
SPECIES
Yellowtail Kingfish
Industry
PROJECT NUMBER • 2016-806
PROJECT STATUS:
COMPLETED

Future Oysters CRC-P: Advanced aquatic disease surveillance for known and undefined oyster pathogens

This project improved understanding of methods for surveillance for several diseases of farmed oysters. Surveillance is a critical component of biosecurity and aquatic animal health activities. Surveillance supports understanding health status of populations of animals, provides evidence...
ORGANISATION:
SARDI Food Safety and Innovation
SPECIES
Sydney Rock Oyster
Industry
PROJECT NUMBER • 2008-717
PROJECT STATUS:
COMPLETED

Seafood CRC: improving quality of Australian Sardines through utilization of flow-ice technology

This project assessed the utility of flow-ice in preserving the freshness of Australian Sardines from the point of harvest to processing, and wholesale and retail supply chains. Trials were carried out on the Gemma Marie (White Fisheries) based at Port Lincoln, South Australia. Experiments involved...
ORGANISATION:
SARDI Food Safety and Innovation
TAGS
Value Add
SPECIES
Sardines
Industry
PROJECT NUMBER • 2008-773
PROJECT STATUS:
COMPLETED

Seafood CRC: scope of options to establish gamete cryobanking services to genetic improvement programs in Australian aquaculture industry

This workshop focused on marketing directions for the Australian oyster industry. The oyster consortium vision was to: "Improve the profitability of Australian oyster businesses through increasing penetration of innovative and existing oyster products into new and existing markets." The current...
ORGANISATION:
SARDI Food Safety and Innovation
TAGS
Reproduction
Environment
PROJECT NUMBER • 2014-020
PROJECT STATUS:
COMPLETED

Application of tracking technologies to understand space-time explicit patterns of movement, residency and habitat use of pelagic sharks in Spencer Gulf: resolving overlaps with key community activities and marine industries

The report focuses on the movement dynamics of two pelagic sharks, the White Shark (Carcharadon carcharias) and Bronze Whaler (Carcharinhus brachyurus), in South Australia. Specific aims were to: (1) determine if aquaculture activities correlated with patterns on fidelity and migration; and (2)...
ORGANISATION:
SARDI Food Safety and Innovation
TAGS
Tourism
SPECIES
Bronze Whaler
Adoption
PROJECT NUMBER • 2018-127
PROJECT STATUS:
COMPLETED

Validation and implementation of rapid test kits for detection of OsHV-1

Following the outbreak of Pacific Oyster Mortality Syndrome (POMS) in the Port River, South Australia in summer 2017-18, a need was identified for rapid diagnostic technology for OsHV-1, the causative agent of POMS. During the February 2016 OsHV-1 outbreak in Tasmania, tracing activities in...
ORGANISATION:
SARDI Food Safety and Innovation
TAGS
Fisheries Management
SPECIES
Pacific Oyster
Industry
Blank
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
TAGS
Remote Sensing
Blank
PROJECT NUMBER • 2009-755
PROJECT STATUS:
COMPLETED

SCRC: SCRC RTG 3.7: PhD workshop on physical and biochemical methods for analysis for fish as food and subsidiary activities (Tom Madigan)

The author attended a PhD training course which provided an introduction to a wide suite of biochemical methods that can be used to assess post-mortem changes in fish. The information gathered will be useful across a range of projects in the Australian Seafood CRC (AS CRC). A number of subsidiary...
ORGANISATION:
SARDI Food Safety and Innovation
TAGS
Disease
Industry
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