Australian Seafood CRC courses now available
Australian Seafood CRC grants
It is that time of the year again when we announce the next call for:
So if you want to take part in a national or international training workshop, undertake a course, learn more on a study tour, be part of a business exchange, take part in some collaborative research or be part of a lab exchange then a CRC grant/bursary could be for you.
If you want to bring a Visiting Expert from overseas to work in your lab, on your farm or in your industry then check out our visiting expert grant initiative!
Just a reminder that your applications need to be worked up in conjunction with the relevant CRC Program Managers (Dr Graham Mair: Aquaculture production, genetic improvement innovation and increasing the economic yield and productivity of wild fisheries – email@example.com ; Ms Jayne Gallagher: Seafood market research and seafood product, processing and value chain innovation – firstname.lastname@example.org or the seafood retail projects manager Miles Toomey email@example.com )
Applications are due COB Friday 3rd August 2012. Please send applications to Emily Mantilla at firstname.lastname@example.org
Seafood management development program
2012 Is The Last Time the CRC Will Run It’s Famous FREE Business Skills Program
Want a fun and interactive opportunity to improve your skills in different business topics with the CRC and other “seafoodies” in a relaxed environment with some fantastic and inspiring business coaches? Well register now for the 2012 Seafood Management Development Program!
Topics covered include creative thinking and strategic decision making (with Rob Dew), value innovation and viability screening (with Evan Douglas), marketing (with Su Mon Wong)
and people management and leadership (with John Whiteoak).
The 2012 courses will be held at:
- Port Lincoln: 23 – 26 August 2012 inclusive
- Perth: 4 – 7 October 2012 inclusive.
More information on the program is available on the MISA website. To register, fill in the attached registration form and return to Emily Mantilla at email@example.com as soon as practical.
High pressure processing for seafood and meat products
Product and Technology Introduction, Demonstration and Innovation Opportunities
Internationally, processing and product innovation in the seafood and meat industry has been enabled through High Pressure Processing. In Australia the recent emergence of this technology in the food industry has been initiated by SME companies. Local regional opportunity has been commercially recognised for some meat products, with potential to expand to other meat and seafood products. This workshop is designed for local food companies to better understand and evaluate the potential of this technology for their business operations and products. Furthermore, facilitate local innovation for new products by bringing relevant stakeholders together.
Speaker on the day include: Roman Buckow, Research Group Leader for Process Engineering Science, CSIRO; Rod Smith, Operations Manager of Food Processing Centre, CSIRO; Dean Russel, Managing Director, Moira Mac's Poultry & Fine Foods Pty Ltd.
Wednesday 23 May 2012
CSIRO Food & Nutritional Sciences,
671 Sneydes Road Werribee, Vic
Wednesday 9 May 2012 on 1300 361 822 or firstname.lastname@example.org