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Science on Tap! George Waldbusser, OSU College of Earth, Ocean and Atmospheric Sciences

Ocean Acidification, Oysters, and You: Coming to terms with changing ocean chemistry

Wednesday, January 17, 2018 6:00 PM - 7:30 PM

Ocean Acidification, Oysters, and You: Coming to terms with changing ocean chemistry

Science on Tap is at Rogue Ale’s South Beach waterfront location, Brewer’s on the Bay, in the downstairs Board Room. Doors open at 5:15pm, and the presentation will begin at 6pm. The family-friendly event is free and open to the public. Seating is limited and early arrival is recommended. Food and beverage will be available for purchase from the regular menu. or more information call 541-867-0234.

Dr. Waldbusser's talk, Ocean Acidification, Oysters, and You: Coming to terms with changing ocean chemistry will describe recent research on ocean acidification, a process that is linked to climate change.
The acidification of the world's oceans and coastal waters is occurring at rates that haven't occurred in at least 1 million years. With unchecked, continued emissions of carbon dioxide changes to ocean chemistry will continue with consequences for marine life, including food from the sea; but not all marine life will be impacted. Dr. Waldbusser will discuss some of the key findings regarding ocean acidification impacts on shellfish, with a focus on bivalves. However, and more importantly, all hope is not lost, as he will highlight the many varied efforts underway to mitigate and adapt to ocean acidification.

More about our speaker:
Dr. George Waldbusser is an Associate Professor in the College of Earth, Ocean and Atmospheric Sciences at Oregon State University with an interest in human-environment interactions. His expertise is in Seafloor Ecology and Biogeochemistry, and he conducts research on the interactions between marine and estuarine biology and chemistry. For the past decade he has been studying ocean acidifications on bivalves, including oysters, mussels, and clams, in Corvallis and the Hatfield Marine Science Center in Newport, as well as the US East Coast. He was instrumental in helping to interpret ocean acidification impacts in oyster hatcheries here in the Pacific Northwest, and works on both in basic and applied research questions including strategies for adaptation and mitigation of acidification effects. Dr. Waldbusser has interacted with shellfish growers around the country, and in France, Chile and New Zealand, and was awarded the OSU Vice Provost’s Award for Excellence in Strategic Impact in 2016 for his efforts working with stakeholders. He also serves on the editorial board of the Journal of Shellfish Research and is an Associate Editor at the journals of Limnology and Oceanography: Methods and the Journal of Experimental Marine Biology and Ecology.   


Rogue Ales Brewer’s on the Bay in Newport, OR
Cinamon Moffett
1 541 867 0234
cinamon.moffett at oregonstate.edu
Hatfield Marine Sci Ctr
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