A VIMS graduate student is trying to determine when and if the toxic algae Alexandrium monilatum will become a problem in the Chesapeake Bay.
“When people buy seafood, they don’t want to know what’s happening behind the scenes…Having a hand in that process makes me feel like I have some sort of accomplishment,” says Bob Lane.
Shellfish industry, regulators, and scientists have been collaborating to improve biosecurity in interstate transfers along the East Coast.
On March 10, 2015, Virginia Institute of Marine Science (VIMS) hosted the 23rd Chefs’ Seafood Symposium.
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