2008/708 - Seafood processing

2008/710 - Benchmarking consumers physical and mental availability for seafood products and brands in different buying situations

2008/729 - Shellfish safety

2008/744 - Seafood productivity engineer

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Seafood Processing

• Project Number - 2008/708
• Post Doctoral Research Scientist - Dr Mohan Raj
• Research Provider - SA R&D Institute
• CRC Research End User - All CRC industry participants

About the Project

This Post Doctoral Research Scientist will engage with CRC participants to help develop a strategic research and development plan for the “Smart Processing” theme,. The project will also establish alliances with other relevant research
groups (e.g. New Zealand Crop and Food, FoodScience Australia) working in this discipline, to integrate their activities with existing research projects requiring seafood processing expertise, act to inspire the Seafood CRC participants to adopt worlds-best technologies, processes and practices to improve Australian seafood quality and marketability, and to seek funds from both inside and outside the Seafood Coperative Research Centre to establish new projects.

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Benchmarking Consumers Physical and Mental Availability for Seafood Products and Brands in Different Buying Situations

• Project Number - 2008/710
• Post Doctoral Research Scientist - Dr Nick Danenberg
• Research Provider - University of South Australia
• CRC Research End User - All CRC industry participants

About the Project

For seafood, mental and physical availability of the whole category of seafood remains an issue. With few specific seafood brands, there is considerable opportunityfor CRC participants to benefit from even the most fundamental information in relation to how seafood competes for both mental and physical space
with both other proteins (i.e. beef, lamb, chicken) and other forms of seafood (i.e. Prawns, Oysters, Abalone).

Making seafood products and brands physically available may be considered relatively ‘easily’ achievable, but the question remains as to whether current distribution systems are the form that buyers want, are the most effective and profitable options for producers and are in a form that will gain the most attention
from buyers. There are many distribution options available to seafood producers - this research will aim to determine which options are likely to be most effective for producers.

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Shellfish Safety

• Project Number - 2008/729
• Post Doctoral Research Scientist - Dr Catherine McLeod
• Research Provider - South Australia R&D Institute
• CRC Research End User - Oyster Consortium

About the Project

Viruses and marine biotoxins in shellfish are important from a public health perspective and they are increasingly attracting attention internationally, with the potential to result in technical trade barriers.

At the Codex Committee for Food Hygiene (2007) it was agreed that viruses are an important food safety concern, and a regulatory norovirus standard for shellfish is scheduled to be introduced within 5 years in the European Union. Currently Australia has no capacity to test for the presence of enteric viruses in shellfish and relies on indicator organisms, which may not correlate well with virus presence in product. As test methodologies improve and become standardised throughout the world there will be increasing demands on Australian product (or growing areas) to be certified 'virus-free'.

Cath will contribute to projects in the "Diagnostic systems to assure seafood quality and safety" theme.

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Seafood Productivity Engineer

• Project Number - 2008/744
• Post Doctoral Research Scientist - To be appointed
• Research Provider - University of South Australia
• CRC Research End User - All CRC Participants

About the Project

Our Seafood Productivity Engineer will engage with Cooperative Research Centre participants to help deliver outcomes from the “OzSeaValue” theme. The person will establish alliances with other relevant research groups such as the New Zeland Crop and Food, FoodScience Australia and the Grimsby Institute) to
integrate their activities with existing research projects requiring seafood processing expertise as well as being an inspiration to Seafood CRC participants to adopt world's-best technologies, processes and practices to improve Australian seafood efficiencies, quality and marketabilities.

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