On December 18, the Department of Commerce awarded William & Mary and Virginia Institute of Marine Science College Status: a major milestone for VASG.
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.
On March 10, 2015, Virginia Institute of Marine Science hosted the 23rd Chefs’ Seafood Symposium, highlighting the deep sea red crab.
In a VIMS study, the more an oyster was infected with the disease Perkinsus marinus, the less likely it was to harbor vibrios, leading scientists to take a closer look at breeding for disease tolerance.
The VCPC is evaluating the issue of local government authority under the Dillon Rule to help Virginia localities effectively adapt to sea level rise.
This Spring, two VCPC students will work with the James River Association to assess the storage of unregulated chemical substances along the James River.