VillageSoup advanced a talk by Dorothy Klimis-Zacas, a University of Maine professor of clinical nutrition, on the health benefits of consuming wild blueberries at noon on March 30. This Zoom event is part of Merryspring’s Online Winter Talk Series. Request more information and a Zoom link by emailing info@merryspring.org.
Read more
Rob Dumas, University of Maine food science innovation coordinator, talked with the Bangor Daily News about the contents of poultry giblet bags and how to prepare and cook the contents properly.
Read more
The Penobscot Bay Pilot highlights video interviews with registered dietitian nutritionists who are University of Maine alumni and faculty conducted by the Maine Academy of Nutrition and Dietetics (MAND) Public Policy Panel to celebrate National Registered Dietitian Nutritionists Day on March 10.
Read more
To celebrate National Registered Dietitian Nutritionists Day on March 10, the Maine Academy of Nutrition and Dietetics (MAND) Public Policy Panel has created a series of short videos with Maine registered dietitian nutritionists (RDNs) working in various settings to share their professional experiences and how their work has been affected by the COVID-19 pandemic. Many […]
Read more
Four faculty-led innovation teams have been selected to participate in the fourth cohort of the University of Maine’s Maine Innovation Research and Technology Accelerator program (MIRTA). MIRTA assists UMaine researchers in advancing public and commercial application of their discoveries. The teams dedicate 20 hours a week for 16 weeks to market research, intellectual property analysis […]
Read more
CNN and ClickOrlando.com cited University of Maine Lobster Institute statistics in reporting that a rare yellow lobster was caught off the coast of Maine. MSN and ABC 57 (in South Bend) shared the CNN story.
Read more
Mary Ellen Camire, a professor of food science and human nutrition in the School of Food and Agriculture at the University of Maine, spoke with Food Dive about the nutritional value of pumpkin seeds. Camire noted the seeds are good sources of fiber and magnesium. “Those are both nutrients that people need, especially if they have got Type […]
Read more
Rob Dumas, University of Maine food science innovation coordinator, spoke with the Bangor Daily News about cooking substitutes for vanilla extract. Dumas recommends almond extract, but notes that it may change the flavor. “Bourbon or rum would likely be the closest in terms of replacing the flavor of vanilla,” Dumas said.
Read more
Understanding the immune systems of oysters and clams is important in monitoring the effects of pollution and climate change on the health of molluscan species and the potential impacts on the aquaculture industry. Their immune responses also can serve as indicators of changes in ocean environments. A new study involving the University of Maine assessed […]
Read more
WAGM in Presque Isle interviewed Greg Porter, professor of crop ecology and management in the School of Food and Agriculture, and E. Han Tan, assistant professor of plant genetics with the School of Biology and Ecology, about participating in an research team working to develop tools that will help Maine scientists and farmers become more […]
Read more