What's the catch? The science of sustainable seafood (in person)
9 May 2022 6:30pm–7:30pm
The Australian lifestyle is synonymous with seafood – whether it’s fish and chips at the beach or prawns sizzling on the barbeque. But how much of the seafood we consume is sustainable? Associate Professor Carissa Klein is a leading researcher whose work is at the forefront of marine and coastal sustainability and conservation efforts, and at the next BrisScience, she’ll be exploring that question.
Carissa Klein is an Associate Professor of Environmental Management in UQ’s Faculty of Science. She leads an interdisciplinary research group focused on improving outcomes for nature and people, with a focus on conserving marine and coastal ecosystems.
Most of her research is applied and conducted in partnership with end users, including non-government and government organisations. She is currently an ARC Future Fellow investigating ways to improve the social and environmental sustainability of seafood globally.
Dr Klein will share new research that dives into the seafood we eat, where it comes from, and whether or not it is sustainable. She will also provide you with some tips on how you can make more sustainable seafood choices, so that your next seafood platter is as sustainable as it is tasty.
We are very excited to welcome you back to The Edge next month. We'll be serving up delicious light refreshments and drinks after the presentation.
Doors open at 6pm. Lecture commences at 6.30pm and will include an interactive Q&A session. Light refreshments between 7.30-8pm.
About Alumni events
UQ alumni and community events take place in-person and online, across the globe, throughout the year. UQ alumni are invited to join the UQ ChangeMakers platform to access early event registrations, benefits and discounts.
Other upcoming sessions
UQ Hockey Club: Red Roo Ball 2024
27 Apr 2024
Dine like a literary icon - Patina at Alumni Court
29 Apr 2024–3 May 2024
UQ MBA information webinar
1 May 2024