The Working Waterfront carried an article about two University of Maine-based research projects involving lobster shells.
The article featured UMaine food science graduate Beth Fulton and associate professor of food science Denise Skonberg who determined that pigment from lobster shells rich in carotenoid can be extracted and used for coloring in food for farm-raised salmon. The lobster shell pigment could be a natural alternative to synthetic carotenoids. While Fulton’s grant money is depleted, the article reported that she hopes another researcher will advance the project.
The article also included an update on a project first covered in 2011 when UMaine graduate Carin Poeschel Orr hit on the idea of a golf ball made of lobster shells that could legally be hit from cruise ship decks. Orr shared the idea with Robert Bayer, executive director of the University of Maine Lobster Institute, and Bayer consulted with others, including David Neivandt, director of UMaine’s Graduate School of Biomedical Science and Engineering. The article reported that Neivandt said the biodegradable lobster shell golf ball is patented and ready to be marketed.