SFA graduate students will be travelling to professional meetings to present
research results in June and July:
2014 Nutrition Education annual meeting in Milwaukee, WI June 28-July 2, 2014
Dr. Adrienne White’s research group
Fidelity of Implementation of a 4-H Program to Promote Culinary Skills and Family Meals
for Obesity Prevention: iCook 4-H.
Motivating Me: Healthy Minds, Healthy Bodies–A Dyad Model for Behavior Change
2014 Institute of Food Technologists annual meeting, in New Orleans, LA June 21-
Dr. Vivian Wu’s research group
Direct and Simultaneous Detection of Shiga-toxin producing strains of Escherichia coli in
Ground Beef and Blueberry by Gold Nanoparticle Optical Sensing
Development of a Novel Nano-Optical System based on Nanotechnology and Genome
Sequencing for Comprehensive Detection of Salmonella spp.
Rapid Detection of Shiga-Toxin Producing Escherichia coli (STEC) Unamplified Genomic
DNA using Oligonucleotide – Functionalized Gold Nanoparticle (AuNP) Colorimetric Assay.
Efficacy of Peroxyacetic Acid, Lactic Acid, Chlorine Dioxide, and Chlorine Washes
in Removing Toxoplasma gondii from the Surface of Blueberries
Developing a Rapid Colorimetric Detection System Utilizing Gold Nanoparticles (AuNPs) for
the Detection of Toxoplasma gondi
Dr. Balu Nayak’s research group
Improving the Extraction of Protein From Processed Shrimp for Allergen Detection
Dr. Denise Skonberg’s research group
Physical Quality Attributes of Cooked, High Pressure Processed Abalone Meat
Shelf-Life Evaluation of Post-Rigor High Pressure Processed Abalone Meat
Tim Bowden, SFA Faculty member cited as excellent mentor by third-year marine sciences major Ian Jones of Canton, Conn., who is studying how ocean acidification impacts lobster larvae, an important resource for the Maine economy.
“Working with Tim Bowden has greatly improved my experience here, and the opportunities he’s granted me to assist with seahorse aquaculture and lobster larvae research have not only been very enjoyable but have helped define my research interests and add to my qualifications for future research experience. Additionally, his constructive feedback on my performance in his lab has allowed me to improve as a researcher.”
The Institute of Food Technologists Student Association (IFTSA) North Atlantic Area Meeting is an event to bring together the Food Science departments in the North Atlantic Area (UMaine, UMass, Penn State, Rutgers and Cornell). The Area Meeting will give students updates on the happenings of the Institute of Food Technologists, as well as the Student Association, in regards to competitions, the Annual Meeting occurring June 21-24 in New Orleans, LA, and other activities. The additional purpose of the event is to hold the North Atlantic Area College Bowl Competition between the above schools, and this is a food science trivia competition. The winner of the North Atlantic Area goes to the finals at the Annual Meeting in June.Dr. Mary Ellen Camire, President-Elect of IFT, will speak at the welcome dinner on April 11. For more information, contact University of Maine student Kaitlyn Feeney (email@example.com).
During their senior year, University of Maine students majoring in environmental horticulture can now earn an associate of science degree in turfgrass science and management at the University of Massachusetts Amherst.
Under a new agreement, qualified students in the Environmental Horticulture Program at the University of Maine School of Food and Agriculture will spend their senior year at the University of Massachusetts Amherst Stockbridge School of Agriculture pursuing a concentration in turfgrass science and management.
In the Stockbridge School program, students study topics that include turfgrass management, pest and weed management, plant nutrients and equipment maintenance to prepare them for careers in turfgrass management with golf courses, athletic facilities, lawn care and park maintenance industries, according to the Stockbridge School of Agriculture website.
UMaine students will be accepted to the Stockbridge School after completing the first three years of their degree and maintaining at least a 2.5 cumulative grade point average. Credits earned at the Stockbridge School toward the associate of science degree will also count for the completion of the bachelor’s degree at UMaine.
“Our faculty look forward to offering more diverse academic options to environmental horticulture students through this agreement with the Stockbridge School of Agriculture,” says Stephanie Burnett, UMaine associate professor of horticulture who, along with professor emeritus William Mitchell, spearheaded the agreement. “These students will be highly competitive in the job market with both a bachelor’s degree in environmental horticulture from UMaine and an associate degree in turfgrass management from the Stockbridge School of Agriculture.”
Contact: Margaret Nagle, 207.581.3745
Source is from the UMaine news feed (http://umaine.edu/news/blog/2014/03/19/umaine-environmental-horticulture-students-can-now-earn-degree-in-turfgrass-science-and-management/)
Joe (Josiah) Ladd (class of 2006, University of Maine Horticulture Program) owner of JL Landscapes, won the People’s Choice Award and took second place in the Bangor Daily News Awards at the Bangor Garden Show, April 4-6, 2014.
Congratulations to Brianna Hughes and Anna Breard for placing first and second, respectively, in this year’s Graduate Expo in the Natural Sciences oral presentation competition. Brianna’s presentation was on “Shelf-life evaluation of high pressure processed abalone meat,” and Anna’s presentation was titled “Efficacy of peroxyacetic acid, lactic acid, chlorine dioxide and chlorine washes in removing Toxoplasma gondii from the surface of blueberries”.
The University of Maine honored 261 student athletes on Tuesday, February 25, 2014, at a Scholar Athlete Recognition Ceremony. The group, which included 25 students from the School of Food and Agriculture, was recognized for outstanding achievements in the classroom and in their sports.
More information is available at:
Congratulations students! Your ability to balance a busy training and competition schedule with your academic studies is commendable and inspiring!
The U.S. Food and Drug Administration (FDA) recently announced that it is taking steps to further reduce artificial trans fat from processed food. University of Maine faculty member and Institute of Food Technologists President-Elect, Mary Ellen Camire, PhD, CFS explains what consumers need to know about trans fat.
Dr. Klimis-Zacas’s research on health benefits of wild blueberries featured in press release.
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