Development of consumer-facing resources to support village engagement in the seaweed value chain in Samoa | UniSC | University of the Sunshine Coast, Queensland, Australia

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Development of consumer-facing resources to support village engagement in the seaweed value chain in Samoa

Project background

In this project, you will work as a member of an interdisciplinary research team to develop a suite of consumer-facing resources to support Samoan village involvement in the seaweed value chain.

This project is linked to a current ACIAR project.

There is flexibility in the days/times that the student can work, and this will be negotiated at the start of the ACPIR SRS.

Background information that may be useful for students considering this project:

Primary supervisor: Dr Libby Swanepoel

Dr Swanepoel is Program Coordinator for the Bachelor of Nutrition, and a Senior Lecturer in Nutrition and Dietetics at USC. Libby’s work focuses on nutrition-sensitive agriculture for food and nutrition security, capacity building and improved livelihoods across the Indo-Pacific region. Libby is currently leading externally funded projects in this area. More details can be found here.

HDR student mentor: Ms Courtney Anderson

Ms Anderson is a PhD Candidate and has a Bachelor of Nutrition & Dietetics (Honours). Courtney has several years professional research experience in stakeholder engagement, partnerships and collaboration, and dietary assessment in Australian and international projects.

External collaborators: Ms Ulusapeti Tiitii (MAF Samoa), Ms Taati Eria (MFMRD Kiribati), illustrators and graphic designers (Australian based), and other stakeholders across the Pacific Islands region:

  • Ministry of Agriculture and Fisheries, Samoa
  • Ministry of Fisheries and Marine Resources Development, Kiribati
  • Dani Lunn Design Studio

Please contact Dr Libby Swanepoel via email ( with any questions.

Students will be asked to assist the workings of this project in several ways, with tasks such as:

  • Consulting with stakeholders
  • Content creation for seaweed post-harvest processes, health and nutrition information, recipe development, and village-based impact stories.
  • Developing culturally appropriate nutrition promotion materials to communicate the benefits of seaweed and encourage villager’s engagement in the seaweed value chain.

Possible deliverables will include

  • Varied based impact stories using varied mediums
  • Consumer-facing resources for post-harvest processes and opportunities
  • Infographic for health information
  • Seaweed nutritional promotion materials
  • Recipe cards
  • A final presentation

This project is suitable for students with varied backgrounds including (but not limited to) nutrition & dietetics, marine science, journalism, international development, and graphic design. We value working across disciplines and encourage all interested students to apply for this opportunity. Students enrolled in an Honours program are also welcome to apply.

  • Academic merit, based on GPA for advanced courses taken
  • Personal attributes: collegiality, integrity, teamwork and reliability, attention to detail, critical thinking and shows initiative
  • Preference given to students with an interest in conducting research /working in alignment to an ACPIR research area
  • Intention/motivation for ongoing study/research and pursuit of a Higher Degree by Research (HDR)

Applicants are required to submit a brief (max. 500 word) statement outlining their interest in the project and how this fits with their career/research aspirations.

Please note that applicants may be invited to take part in an interview as part of the selection process.