After Hours Lecture: The Science Behind the Slurp

October 28, 2021
7pm - 8pm
Location
VIMS - Watermen's Hall, McHugh Auditorium, also available as a live webinar
1375 Greate Road
Gloucester Point, VA 23062Map this location
Access & Features
  • Open to the public
Oysters on the half shell

The Science Behind the Slurp: VIMS Working to Move the Industry Forward

Do you love the fact that you can eat oysters any time of year, not only in months with an “r” in their name? Have you enjoyed the amazing variety of clams and oysters raised and harvested in Virginia? Are you aware of how shellfish aquaculture helps our local environment and economy? For decades, research and advisory services at VIMS have supported the growing aquaculture industry and have helped make Virginia a leader in sustainable shellfish aquaculture. And efforts to provide applied research in support of the industry are expanding! Join us as Dr. Bill Walton, Acuff Professor of Marine Science and Coordinator of the Shellfish Aquaculture Program at VIMS, highlights where Virginia’s shellfish aquaculture industry stands now, how this industry helps our environments and economies, and what the future holds as VIMS takes sustainable shellfish aquaculture to the next level!  

We are excited to offer this lecture in-person in McHugh Auditorium on VIMS' Gloucester Point Campus! Face masks are currently required for all individuals in indoor spaces on the VIMS campus. This lecture will also be available as a live-streamed webinar. Registration is required for both in-person and webinar, and you can select which way you will attend when you register. Webinar links will be sent in the registration confirmation email. 

After Hours lectures are designed for an adult audience. At this time, the VIMS campus is closed to individuals under the age of 13. 

Contact

VIMS Advancement, [[v|programs]], 804-684-7061