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Aquaculture Research at Hollings Marine Laboratory
Overview
Seafood is a critical component of the human diet. Scientists from many disciplines at HML are working to assure a healthy, sustainable supply of seafood from natural and organic sources, with current emphasis on shrimp and oysters. These research efforts use traditional as well as modern chemical and molecular techniques to monitor and improve reproduction, growth, physiological status and resistance to disease in species of economic importance. Seafood safety issues associated with aquacultured versus wild stocks, as well as imported seafood, are also receiving considerable attention. These research efforts use traditional as well as modern chemical and molecular techniques to monitor and improve reproduction, growth, physiological status and resistance to disease in species of economic importance.