- Location: Millport
- Tutor: Jack Lucas
- Dates: Friday 25 May 2018 to Sunday 27 May 2018
- Times: 05:00 PM - 09:30 AM
- Level: Open for Everyone
- RESIDENT(SOLE OCCUPANCY): £255
- RESIDENT(SHARED ROOM): £225
- NON-RESIDENT: £152
This course is now historical and therefore no bookings can be taken. Explore our current programme of courses here
Forming a key pillar of the marine food web, plankton is an essential and fascinating element of marine eco-systems. This course will introduce aspects of the biology and ecology of both zooplankton and phytoplankton, and include practical identification sessions of live plankton. There will also be a plankton sampling session from our research vessel (weather permitting) in the Firth of Clyde.
Jack Lucas is a knowledgeable marine biologist having conducted marine mammal research in four countries, and with a degree in the subject. He is also a qualified Passive Acoustic Monitoring operator and Marine Mammal Observer. He has a passion for birds and marine orgnanisms, and works on Cumbrae as an FSC tutor for much of the year so knows the local sites well.
If you are interested in staying at the Centre for additional nights, before or after the course, please contact the Centre for availability and costs which start from £35 for B&B, or £42.50 full board. Partner Rate For those paying the sole occupancy price, we are offering our guests a special rate for those who would like a twin room for them and their partner not enrolled on an FSC course, at £42.50 per night for dinner, bed and breakfast.
Marine Biological Association (MBA) Members and Marine Conservation Society Members - 10% discount
If you are a Member of the MBA or the MCS you can enjoy a 10% discount on this course.
Please use the appropriate voucher code at the checkout:
MBA Members - MBA10
MCS Members - MCS10
You will be asked for proof of membership before we take the money.
|Directions to Millport|
This course is now historical and therefore no bookings can be taken. Explore our current programme of courses here.
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