Scientists are testing whether oils from microalgae and genetically modified (GM) oilseed crops could provide beneficial omega-3 for salmon – and, in turn, boost levels in the human diet.
The University of Stirling’s world-leading Institute of Aquaculture is to receive the UK’s most prestigious academic honour – the Queen’s Anniversary Prize.
Eating mussels three times per week may bring about significant health benefits – such as reduced risk of cardiac arrest – thanks to their omega-3 fatty acid properties.
Oysters bred for fast growth and disease resistance are able to adapt their shell growth to protect themselves from environmental acidification, according to new research.
The University of Stirling’s Institute of Aquaculture has triumphed at a national awards ceremony.