A team of Queensland researchers have discovered that lobsters, prawns and other crustaceans have evolved a unique way of making colours: making the complex patterns appreciated by biologists and connoisseurs of seafood. Their work will help with conservation, aquaculture and may even lead to a new food colourant. And all the colours come from just…
Tasmanian researchers have found that krill, the small ocean crustaceans important for feeding the rest of the ocean’s animals, are able to protect themselves from the harmful ultra-violet light in the sun’s rays through a combination of diet and exercise.
Fresh Science is on hold for 2022. We will be back in 2023.
Let us know if you want to receive updates about the program.
Fresh Science is a national competition and training program helping early-career researchers find and share their stories of discovery.
We take young researchers with no media experience and help them become media spokespeople for their science, and reach stakeholders in government and industry.
Fresh Science gives finalists a taste of life in the limelight, with a day of media training, a day of training in stakeholder engagement, and a public event in their home state.
Alumni of the program include Professor Allan Duffy and Dr Niraj Lal.
Read some of the fresh science we discovered in 2021 here.
