For the fifth consecutive year, the University of Maine’s research enterprise has achieved all-time high record levels of receiving and expending R&D funding. In fiscal year 2024, the total external funding has reached $225.3 million resulting in a 19% increase over $189.7 million in fiscal year 2023 and a 147% increase over six years. Additionally, […]
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Four faculty- and staff-led innovation teams have been selected to participate in the seventh cohort of the University of Maine’s MIRTA accelerator program. The 2024 projects will involve developing research innovations in environmentally-friendly advanced manufacturing, web privacy protections, water filtration for a group of chemicals known as PFAS, and accelerated soil carbonation to reduce carbon […]
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The University of Maine, the state’s public flagship and only Research 1 (R1) institution, has launched its new brand campaign, Blue Horizons, that invites everyone to experience world-class education in a welcoming place of ingenuity, exploration and collaboration. The Blue Horizons campaign aims to distinctly define and communicate UMaine’s unique strengths, positioning it as a […]
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Mainebiz reported on a $10 million federal grant awarded to University of Maine researchers and their colleges to investigate using low-value wood to make sustainable jet fuel and fish feed. In partnership with UMass Lowell, the U.S. Department of Agriculture and Arbiom, researchers aim to turn wood waste into valuable products and improve forest management.
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Alabama Life & Culture reported on the 2024 Great American Seafood Cook-Off, in which chef Rob Dumas, food science innovation coordinator at the University of Maine, and his team won third place. His participation added a unique touch to the event, showcasing his culinary skills and food science expertise in the competition.
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Millions of pounds of low-value wood, such as small diameter trees and branches, have been left behind in Maine’s forests due to the decline in pulp and paper production, stymied by drought, fire suppression and dropping demand. While there are very few existing market opportunities for this low-quality woody biomass, University of Maine researchers believe […]
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Maine Public, Mainebiz and WFVX (Channel 7) reported on the University of Maine’s upcoming Sustainable Aquaculture Workforce Innovation Center (SAWIC), the development, design and engineering for which will commence this fall. SAWIC will advance aquaculture talent development and innovation for Maine and beyond. The University of Maine System (UMS) Board of Trustees approved moving forward […]
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Development, design and engineering of the University of Maine’s Sustainable Aquaculture Workforce Innovation Center (SAWIC) will proceed this fall. SAWIC will advance aquaculture talent development and innovation for Maine and beyond. The University of Maine System (UMS) Board of Trustees approved moving forward with the design process for the 14,200-square-foot facility during its regular meeting […]
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The Portland Press Herald, Mainebiz and WFVX (Channel 7) reported on the development of the new University of Maine Food Innovation lab. The facility, which is expected to open by the end of 2025, will feature three commercial food processing rooms, a walk-in cooler and freezer, various processing equipment, blast-freezing equipment, kettles, a classroom and […]
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Maine’s food economy and related rural workforce are well-positioned to grow with new commercial-scale processing and production capacity that will come online soon, thanks to the University of Maine. At its regular meeting in Orono on Monday, the University of Maine System (UMS) Board of Trustees authorized UMaine to spend $4.46 million in state and […]
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