WCVB (Channel 5 in Boston) cited “The Maine Lobster Industry: A History of Culture, Conservation & Commerce,” a 2014 book by Cathy Billings, former assistant director of the University of Maine’s Lobster Institute in a story about the history of lobstering in Maine.
Read more
WCVB (Channel 5 in Boston) cited research conducted by the University of Maine Lobster Institute in a story about Marin Skincare, a healing skin lotion made with lobster protein. Two UMaine alumni launched Marin Skincare in October 2020.
Read more
The College of Natural Sciences, Forestry, and Agriculture (NSFA) at the University of Maine will host a live webinar called “NSFA Unlocked” from 2–4 p.m. Sept. 30. Campus leaders from the college in nursing, marine sciences, economics and more will highlight the science and student experiences that inspire their work. The showcase aims to better […]
Read more
Food52 talked with Mary Ellen Camire, a University of Maine professor of food science, about the difference in flavor between mayonnaise recipes that include or lack the preservative calcium disodium EDTA. Camire linked the off taste in organic mayo to oxidation of the oils, or rancidity that occurs more quickly in recipes that do not […]
Read more
An op-ed published in the Penobscot Bay Pilot highlighted Lily Calderwood conducting wild blueberry research at a Rockport solar farm. Calderwood, an assistant professor of horticulture and a wild blueberry specialist with the University of Maine Cooperative Extension, is researching the feasibility of blueberry growing at a solar installation and evaluating their yields.
Read more
AGDaily advanced a study of commercial produce washes conducted by University of Maine researchers in an article titled “Multilevel marketing companies use social media to market food scams.” Researchers from the Department of Food Science and Human Nutrition discovered that distilled water is equally or more effective at removing pesticides and microbes from produce as […]
Read more
The Sun Journal and Centralmaine.com talked with Natalie Domin, a University of Maine student studying animal and veterinary sciences, about raising and training livestock, and preparing them to be shown at agricultural fairs. Domin’s grandparents operated a dairy farm in Richmond and her mother leads the Cumberland County 4-H sheep club. “We come from a farming family, and […]
Read more
CNN Health interviewed University of Maine researchers Mary Ellen Camire and Joshua Stoll about what seafood is the healthiest for the human body and planet. Camire, a professor of food science and human nutrition, said “fattier fish from cold water are a better source of omega-3s,” and because it has the highest number of these […]
Read more
The Bangor Daily News talked with Greg Porter, a University of Maine professor of crop ecology and management, about using dogs to detect potato virus y and bacterial ring rot in potato fields, in harvested crops and in stored tubers. “I think it could be interesting to see how well this could work,” Porter said. […]
Read more
Eat This, Not That cited a University of Maine study that explored antioxidant levels in colored potatoes in reporting on the benefits of potato milk, including reduced environmental production costs as compared to other plant-based milk products.
Read more