6th CJK IMBeR Symposium
Time: 2013.10.03 – 2013.10.04
Location: The University of Tokyo, Tokyo, Japan
Goals of the symposium
During the past decade, marine scientists from China, Japan and Korea have worked actively in the research areas of Global Ocean Ecosystem Dynamics (GLOBEC) and Integrated Marine Biogeochemistry and Ecosystem Research (IMBeR). Since GLOBEC era, a series of scientific meetings have been organised every two years. The China-Japan-Korea (CJK) IMBeR Symposium series provides the countries’ scientists with the opportunity to collaborate, and share and exchange research achievements and ideas.
The goals of the 6th China-Japan-Korea IMBeR Symposium were:
- to advance our understanding of marine biogeochemistry and ecosystem dynamics for the sustainable use of ecosystem services
- to understand the response of various marine ecosystems to multi-stressors and drivers, from climate change to anthropogenic forcing.
Topics & sessions
Oral presentation topics
- The impact of climate change on biogeochemical cycles (e.g. nutrients, organic matter, trace metals) in the marginal seas and adjacent open oceans.
- Marine ecosystem responses to anthropogenic activities and natural stressors.
- Modeling the interaction between marine biogeochemistry and food web dynamics.
- Towards the sustainable use of marine resources and services at the interface of marine and human systems.
Posters were centered around the same themes as the oral presentations.
- National and regional activities of IMBeR-related research in East Asia
- Comparison of ecosystem functions at the regional scale
Scientific organising committee
- Hiroshi Ogawa, The University of Tokyo, Tokyo, Japan
- Hiroaki Saito, Tohoku National Fisheries Research Institute, FRA, Miyagi, Japan
- Jing Zhang, East China Normal University, Shanghai, China
- Se-Jong Ju, Korea Institute of Ocean Science and Technology, Ansan, Korea
- Sinjae Yoo, Korea Institute of Ocean Science and Technology, Ansan, Korea
- Sumei Liu, Ocean University of China, Qingdao, China
Nakashima Hall, Food Science Building, Yayoi Section/Hongo Campus, The University of Tokyo, Tokyo, Japan