Jason Bolton, Ph.D.
Jason Bolton, Ph.D., is the Associate Dean of the University of Maine Cooperative Extension. He is the area coordinator of the Innovation program at the Maine Business School, where he teaches courses on systems thinking, idea creation, problem-solving, and communication. Dr. Bolton was formerly the University of Maine Food Safety Specialist, where he worked with food/beverage companies in Maine/U.S./Internationally on facility design, HACCP, thermal process validation, and regulation interpretation. He continues to teach international food safety courses.
- Ph.D., Food Science and Human Nutrition, University of Maine (2012)
Dissertation Title: Development of Analytical Quality Control Methods for Peppers, Lobster Hemolymph and Ace Mannan in Aloe
- M.S., Food Science and Human Nutrition, University of Maine (2008)
Thesis Title: Spectroscopic analysis of hemolymph and hemocyanin from the American Lobster, Homarus americanus
- B.S., Food Science and Human Nutrition, University of Maine (2006)
- Innovation Engineering Black Belt
- Train-the-Trainer Aquaculture HACCP, Association of Food and Drug Officials (AFDO)
- Train-the-Trainer (Lead) Preventive Controls Qualified Individual
- Food Safety Preventive Controls Alliance (FSPCA)
- Produce Safety Rule trainer, Produce Safety Alliance
- Train-the-Trainer Meat and Poultry HACCP, International HACCP Alliance
- Train-the-Trainer (Lead) Seafood HACCP, Association of Food and Drug Officials (AFDO)
Teaching Areas/Past Courses
- Innovation Engineering (INV 121, 282, 405)
- Food Science (FSN 121, 238, 512)
- Innovation systems
- Brewing science
- Food Safety
Erhardt, N.; Martin-Rios, C.; Bolton, J.; Luth, M. Doing Well by Creating Economic Value through Social Values among Craft Beer Breweries: A Case Study in Responsible Innovation and Growth. Sustainability 2022, 14, 2826. https://doi.org/10.3390/su14052826
Sami Humaid, Dhriti Nayyar, Jason Bolton, Robert Bayer & Denise I. Skonberg (2022) Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails, Journal of Culinary Science & Technology, DOI: 10.1080/15428052.2021.2024474
Hodgkin, M., Chan, L., Perry, J., Purseglove, S., Bolton, J. A novel image cytometry-based Lactobacillus bacterial enumeration method for the production of kettle sour beer. Journal of the Microbiological Methods. 177, September 2020.
Humaid, S., Nayyar, D., Perkins, L, Bolton, J., Skonberg, D. Refrigerated Shelf-life Evaluation of High Pressure Processed, Sous vide Cooked Lobster. High Pressure Research. GHPR 1774753, May 2020.
Humaid, S., Nayyar, D., Bolton, J., Skonberg, D. Integrated Food Science Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails. Integrated Food Science. 84 (12). November 2019.
Rublee, M., Yerxa, K., White, A., Bolton, J., Savoie, K. Providing Nutrition Education at a Food Pantry Affects Food-Related Behavior of Participants. Journal of Extension. 57 (2). April 2019.
Martyniak, B., Bolton, J., Kuksin, D., Shahin, S.M., Chan, L.L. A novel concentration and viability detection method for Brettanomyces using the Cellometer image cytometry. Journal of Industrial Microbiology & Biotechnology. J Ind Microbiol Biotechnol 44 (1), 119-128. 2016 Nov 12.
Bloedon, T.: Vendrame, S:, Bolton, J: Lehnhard, R.; Riso, P.; Klimis-Zacas, D.; The Effect of Wild Blueberry (Vacinium aungustifolium) Consumption of Oxidative Stress, Inflammation and DNA Damage Associated with Exercise (JMF-2014-0152) Accepted Oct. 2014
Jarret, R.L., Bolton, J.C., Perkins, L.B 2014.Capsicum annuum Pepper Germplasm Containing High Concentrations of Capsinoids. HortScience. 49(1):107-108.
Bolton, J, Bayer, R., Perkins, B., Bushway, R., Collins, S. 2014. Analytical And Semi-Preparative Hplc Analysis And Isolation Of Hemocyanin From The American Lobster (Homarus Americanus). J. of Shellfish Research.. 33 (1) 1–7.
Bushway, A.A., Calder, B.L, Bolton, J.C. 2011. Food Safety, Maine Policy Review – Special Issue: Food. University of Maine Margaret Chase Smith Policy Center. Vol 20(1)
Calder, B.L., Skonberg, D.I., Davis-Dentici K, Hughes, B.H., Bolton, J.C. 2011. The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf-life of Fresh-Cut Potatoes. Journal of Food Science. 76(8):492-8.
The Chemistry of Beer: Science in the Suds, Second Edition. Roger Barth. 2020 John Wiley & Sons, Inc.
Conference Presentations / Professional Organizations
2017 – Present: Atlantic Gulf Coast Seafood Technology Conference; Chair – Meeting Organizer
2015 – Present: Northeast Center for Advanced Food Safety (NECAF)
2014 – Present: International Association of Food Protection: HACCP Working Group
2012 – Present: Seafood HACCP Alliance – Executive and Steering committees
2007 – Present: Member of IFT: Aquatic Foods Division, Food Safety/ Microbiology Division, Food Education Division
Service Work / Consulting
Process authority services in the areas of seafood, and acidified canned food products and offers industry training on Meat and Poultry HACCP, Seafood HACCP, Better Process Control School, Preventive Controls for Human Foods (PCHF), and Sanitation.