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Registration for Largest-ever Oceanology International Opens

24 December 2013

UK - Registration is now open for the largest-ever Oceanology International, which now includes a day long session on aquaculture.

The aquaculture session incorporates a wide range of production systems and species types, encompassing macro and micro algae, shellfish, crustacean and finfish, and looks at production for a number of different markets such as food chain, blue biotechnology and renewable energy/biofuels.

Held in London on 11–13 March 2014, 520 exhibitors from 35 countries will take up over 8,000 m2 net of space. The biennial global forum is where industry, academia and government come together to share knowledge and connect with their peers in the marine technology and ocean science community, thus improving their strategies for measuring, exploiting, protecting and operating in the world’s oceans.

“It is not only the exhibition that is record-breaking, we have an impressive series of eight conferences and three highly topical panel discussions planned by the industry for the industry,” explains Event Director, James Coleman of Reed Exhibitions.

“Our committees, under the overall chairmanship of Professor Ralph Rayner have certainly excelled themselves this year putting together highly relevant sessions across the full gamut of topics.

“Attendance at all of the conferences is free of charge for all visitors and exhibitors – over 7,600 from 70+ countries attended the last OI - and we are looking forward to packed halls and highly stimulating presentations, question and answer sessions and panel discussions.“

As Prof Rayner explains: “Whether you are a technologist seeking to understand new applications, a scientist looking into the latest technological tools to support your research or represent an industry that requires ocean data and information to support its business needs, the OI conferences will connect you with new ideas and opportunities.”

You can find more information and register for the show on the website -

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