Evaluation Of Suitability Of Herring Grader For Grading Redfish (nannygai)
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Evaluate suitability of the Kronborg Skami herring grading machine for grading redfish. 2. Increase financial return by efficient grading. Enable development of std grades for redfish. 3. Enable redfish to be more effectively promoted on the domestic & export markets.
Production And On Growing Of Clutchless Oyster Spat
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Produce up to 10 million cutchless Pacific oyster (Crassostrea gigas) seed during 1980. 2. Assess different techniques both for nursery culture and for on-growing in intertidal and subtidal oyster farms
Benefits To The Fishing Industry From Irradiation Of Australian Species Of Fish And Crustacea
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Investigate effects of low dose radiation on refrigerated shelf life extension and quality of seafood (whole fish, fillets, crustacea, products) caught in Aust waters 2. Assess marketability of irradiated seafood; extension of markets for fresh, chilled seafood
Development Of A Process To Remove Skin From Small Fish
Funder
Fisheries Research and Development Corporation
Funding Amount
$32,899.00
Summary
Objectives: 1. To devise a suitable process for softening the skin of small fish species which have been previously salted 2. To develop a mechanical process to remove the skin 3. Demonstrate the application under factory conditions using a prototype machine 4. To draw up plans for a cost effective commercial machine to combine Project Objectives 1 and 2
Regional Larval Fish Archives: Preservation Of An Important Fisheries Resource
Funder
Fisheries Research and Development Corporation
Funding Amount
$85,540.00
Summary
Objectives: 1. To incorporate the preserved larval fish samples from previous studies into Regional Larval Fish Archives where they will be maintained for future needs of fisheries researchers and managers 2. Objectives as stated in B4 of the application.
Fish Canning Quality Control And New Product Development
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Identify & specify the critical stages in the production of canned fish for appropriate quality assurance programs. 2. Evaluate feasibility of introducing the retortable pouch as an alternative container for thermal processing of fish products
Tropical Australian Microalgae As Live Food For The Pearl Oyster Pinctada Maxima
Funder
Fisheries Research and Development Corporation
Funding Amount
$39,202.00
Summary
Objectives: 1. Assess the suitability of Australian microalgae as live food source for young pearl oyster spat 2. Prove that Australian tropical microalgae species are superior ro the northern hemisphere species in the conditioning of spat of spat of pearl oysters
Linking Careers, Research And Training - A Pilot For The Seafood Industry
Funder
Fisheries Research and Development Corporation
Funding Amount
$98,750.00
Summary
The seafood industry is currently facing significant workforce challenges. The South Australian workforce is ageing and needs to be replaced from a supply of available workers. This potential shortage of workers is compounded by the current situation where the seafood industry is competing with other industry sectors on the basis of potential earning capacity. Some seafood sectors can afford to compete with other industries (such as mining), whilst other sectors are unable to be competitive in ....The seafood industry is currently facing significant workforce challenges. The South Australian workforce is ageing and needs to be replaced from a supply of available workers. This potential shortage of workers is compounded by the current situation where the seafood industry is competing with other industry sectors on the basis of potential earning capacity. Some seafood sectors can afford to compete with other industries (such as mining), whilst other sectors are unable to be competitive in the labour market.
Different strategies are needed to attract new people to the seafood industry. The images and marketing strategies to encourage young people to the seafood industry are not prominent, if used at all. People outside the industry struggle to understand the types of employment opportunities that exist in the industry, the skills required for the positions and how to get them.
Traditionally, workers in the seafood industry have not had their skills and knowledge recognised. Generally progression in a company has largely been due to the number of years that a person has been working for the company, and not necessarily how well the person performs the tasks. In addition, employees in the past have not been encouraged to gain skills and knowledge in more than one area within an enterprise. Therefore, the workforce challenge facing many seafood enterprises is upskilling our existing workforce that provides employees with a sense of where they fit in the business and their progression opportuities, as well as increasing the efficiency of the business and therefore profitability by having a more flexible workforce. The industry also needs to recognise that it has to be an attractive option for workers.
This project aims to assist both employees and create a greater level of understanding with seafood employers of how to address workforce challenges. Objectives: 1. To develop career pathways with linked training programs. 2. To develop a process whereby seafood enterprises can use the most up-to-date research outcomes in their company training and operations. 3. To analyse the linking of career pathways, research and training over a season and identify possible improvements. 4. To develop materials that may guide other seafood enterprises through similar workforce issues. Read moreRead less
Shell Life Evaluation Of Semi-dried Vacuumed Pack Mullet
Funder
Fisheries Research and Development Corporation
Funding Amount
$2,471.00
Summary
Objectives: 1. Investigate current production methods and their effects on shelf life eg. time, temperature of drying 2. Investigate the shelf life of the current product 3. Identify methods to extend the shelf life