NOAA Fisheries' lab in Milford CT is known for its long-standing international research relationships, and is currently hosting post-doctoral researchers from Brazil to China, not to mention France, which is where Emilien Pousse hails from.
Scientists at the NOAA Fisheries Milford Lab are shining some light on ocean acidification by examining how a more acidic ocean affects something we care about: the oysters, surfclams, and scallops that we eat.