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PROJECT NUMBER • 2010-769
PROJECT STATUS:
COMPLETED

SCRC: Seafood CRC Master Class: Stimulating Consumption of Australian Seafood

The Seafood CRC now 'owns' the most up-to-date and extensive research data on how and why consumers purchase and consume seafood, gathered through a variety of projects including Repositioning Australian Farmed Barramundi, the Omnibus Surveys and the Retail Transformation project to name a few. The...
ORGANISATION:
University of the Sunshine Coast (USC)
Environment
PROJECT NUMBER • 2001-007
PROJECT STATUS:
COMPLETED

Shark and other chondrichthyan byproduct and bycatch estimation in the SEF Trawl and non-trawl Sectors

The project met all four objectives completely and the outputs from the project are important inputs for the management of byproduct and bycatch. Data from the Integrated Scientific Monitoring Program (ISMP) and from fisher logbooks were analysed for the South Eastern Trawl Fishery (SETF) during...
ORGANISATION:
Agriculture Victoria
Environment
People
PROJECT NUMBER • 1991-095
PROJECT STATUS:
COMPLETED

National fisheries technical workshop series - Larval Biology and Recruitment processes

The two workshops were hosted by CSIRO Division of Fisheries and enjoyed the professional backup of its excellent Hobart facilities. The workshop on "Larval Biology" which was held on August 20, 1991 was aimed at resolving concerns that fisheries scientists working on the same commercial species in...
ORGANISATION:
Australian Society For Fish Biology Inc
Environment
Environment
PROJECT NUMBER • 1995-008
PROJECT STATUS:
COMPLETED

Development of an integrated fisheries management model for King George whiting (Sillaginodes punctata) in South Australia

The King George Whiting Simulator (WhitSim) is a simulation version of the Whiting Estimator (WhitEst) encased inside a graphical user interface (GUI) that includes geographical information systems (GIS). WhitSim provides the ability to simulate various management strategies and parameter scenarios...
ORGANISATION:
SARDI Food Safety and Innovation
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