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Seafood Innovations: In Water Electric Stunning with Mike Forbes from Ace Aquatec

Seafood Innovations: In Water Electric Stunning with Mike Forbes from Ace Aquatec

FromAquademia: The Seafood Podcast


Seafood Innovations: In Water Electric Stunning with Mike Forbes from Ace Aquatec

FromAquademia: The Seafood Podcast

ratings:
Length:
45 minutes
Released:
Nov 4, 2019
Format:
Podcast episode

Description

The Aquademia team sits down with Mike Forbes from Ace Aquatec, to discuss their innovative technology that is making aquaculture harvesting more efficient, and reducing stress in the fish: In Water Electric Stunning.Ace Aquatec won the Aquaculture Innovation Challenge Award at GOAL 2019 in Chennai, India, and was gracious enough to speak with Aquademia afterward.Learn more about Ace Aquatec here, and check out these awesome articles from The Advocate about the the Innovation Challenge and the GOAL Conference:Global Aquaculture Innovation Award 2019 finalist: Ace AquatecGOAL 2019 in India Draws 475 Attendees, Makes Headlines10 Takeaways from GOAL 2019 in Chennai, India Follow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@aquaculturealliance.org or leave us a voicemail at +1 (603) 384-3560!For the full-length interviews of our guests, online education courses and more, become a member of the Global Aquaculture Alliance: https://www.aquaculturealliance.org/membership/
Released:
Nov 4, 2019
Format:
Podcast episode

Titles in the series (100)

Hosted by Global Seafood Alliance’s Shaun O’Loughlin, Justin Grant, and Maddie Cassidy, Aquademia is your go-to podcast for a fresh take on all things seafood. The podcast aims to educate consumers and industry professionals on how seafood is connected with the issues facing our planet, what consumers can do to help, and arm them with the knowledge to make better seafood choices! Each episode will feature interviews from professionals of many disciplines to demonstrate how deeply seafood is connected with our world. From seafood industry professionals to environmental scientists to chefs, all voices will be included.