Milford Lab in the News!
Finding Impacts of Changing Ocean Chemistry on Fish and Shellfish
Increased levels of carbon dioxide (CO2) in the atmosphere from the burning of fossil fuels and land use changes means more CO2 is being absorbed by seawater, where it undergoes chemical reactions, reducing the pH level and making the ocean more acidic. Read more »
Man Overboard Rescue Device Developed by Milford Lab Staff
Robert Alix, captain of the Lab's 49-foot research vessel Victor Loosanoff, and Werner Schreiner, a former deck hand on the boat, developed the Man Overboard Recovery device, or MOB, and a US patent is pending. Read more »
Milford's Green Rooms: Growing Microalgae for Shellfish Aquaculture
The lab grow lots of microalgae for specific research needs, and maintains a unique collection of microalgal strains developed decades ago that are used by the commercial aquaculture industry worldwide. Read more »
Milford Laboratory/Envera LLC Cooperative Probiotic Research Highlighted in YouTube Video
A video describing accomplishments of the Cooperative Research and Development Agreement (CRADA) between the NOAA Fisheries Milford Laboratory and Envera LLC, has been released on the new NOAA Technology Partnership Office YouTube channel. Diane Kapareiko speaks on the benefits of the CRADA in moving Milford Probiotic Strain OY15 toward commercialization for use in larviculture of the Eastern Oyster, as well as finding another potential probiotic strain for oysters among a collection of Bacillus strains already sold by Envera as probiotic strains for shrimp aquaculture. This video was taken and produced by Derek Parks of the NOAA Technology Partnership Office (TPO).
NOAA's Milford Lab a Global Leader
The Northeast Fisheries Science Center's Gary Wikfors was recently named one of the top 20 most productive oyster researchers in the world. Read more »
Milford Scientist participates in Reddit Ask Us Anything
On October 19, 2015, Milford Lab's Julie Rose along with Susanne Bricker from NOAA/NCCOS participated in a Reddit Science Ask Us Anything. The title of the discussion was "The Hidden Powers of Shellfish Aquaculture". To see the archived exchange (and learn a bit about Julie and Susanne), check out the link below. Read more »
Pictured from left to right: Dr. Shannon Meseck (Acting as Chief, Biotechnology Branch), Dr. Julie Rose (Acting as Chief, Culture Systems and Habitat Evaluation Branch), Dr. Kathryn Sullivan and Dr. Thomas Noji (Acting Chief, Aquaculture and Enhancement Division and Milford Lab Director).
Dr. Kathryn D. Sullivan, NOAA Administrator, visits the Milford Lab on October 2nd, 2015
Dr. Sullivan spent part of Friday afternoon at the Milford Lab learning about more about Milford Lab’s current research projects.
Jose Pereira’s work with area students highlighted
Pereira, a fisheries biologist at the NEFSC’s Milford Laboratory for 35 years, is part of Project Periphyton, an education program that links research on local watersheds with Long Island Sound and climate change. Read more »
Connecticut Lab Ups Its Shell Game
Research conducted on shellfish aquaculture is highlighted in the Wall Street Journal. Read more »
Milford Lab highlighted in regional magazine
An article highlighting the Milford Laboratory was published in the summer edition of Milford Living. Click here and turn to page 16 to read the article.
Milford Lab's Gary Wikfors named one of the world's top 20 oyster researchers
A recent manuscript in Aquaculture International studied oyster-focused publications from 1991-2014. According to this study, Gary Wikfors was named the 12th most productive author in the world when it comes to oysters! Link to the manuscript »
Senator Chris Murphy Visits the Milford Lab, June 30th 2015
On June 30th, Senator Chris Murphy visited the Milford lab as part of his tour of Long Island Sound communities and businesses.
Gary Wikfors talks bivalves on New York Public Radio (WNYC)'s Leonard Lopate Show
The topic was an "Everything guide to farming and eating mussels, clams and more." Other guests were Bren Smith from Thimble Island Oyster Company and Sam Ingber, chef at the Grand Central Oyster Bar!