Seafood Product Quality & Value-adding
Increasing the unit value of SA seafood opens the most significant opportunities for growth in the value of the seafood industry. This involves the creation of new products and processes, understanding both the domestic and export seafood markets, providing the best quality, healthy seafood and responding to consumers needs.
Seafood Product Quality & Value Adding Staff
Seafood Product Quality & Value Adding projects
New capability to expand SA’s research potential and establish South Australia as a national centre for seafood product development has been established in the fields of:
- market science
- market analysis and access
- quality systems development
- supply logistics
- traceability IT
- food processing
- packaging engineering
- seafood technology and engineering
- seafood microbiology
- seafood biochemistry and physiology
These research activities are coordinated across a number of agencies including SARDI, Flinders University’s School of Biological Sciences, PIRSA’s shellfish quality assurance program and Food SA programs, TAFE, and the University of South Australia’s Marketing Science Centre as well as seafood producers and processors. Most of these activities are undertaken by the SA Food Centre, the Lincoln Marine Science Centre and SARDI's Innovative Food and Plants Research Division.