University of Maine alumni Amber Boutiette and Patrick Breeding were featured in an article from CivilEats.com on innovative ways companies have used parts from fish or crustaceans. Boutiette and Breeding, co-founders of Marin, the Portland-based skincare startup, created their products by using lobster glycoproteins, which they started to work with while graduate students at UMaine, […]
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The University of Maine Lobster Institute’s “Questions from Kids About Lobsters & Lobstering” was shared by Q106.5.
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News Center Maine featured a new product from Marin, the Portland, Maine-based skincare startup and spin-out from the University of Maine, called Glycoprotein Lip Treatment. It’s a new lip treatment made with marine glycoproteins, an upcycled byproduct of lobster processing.
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Alex Ascher, who recently earned his Ph.D. at the University of Maine School of Marine Sciences, spoke to News Center Maine about ganglia in lobsters. “Lobsters contain 15 nerve clusters called ganglia, dispersed throughout their bodies, with a main ganglion located between their eyes,” Ascher told the station. “Each ganglion helps to control and process […]
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Continuing its dedication to providing local food to its visitors, University of Maine Dining announces that Portland-based Luke’s Lobster will once again be available at the Homecoming Black Bear football game in the concessions area. Luke’s Lobster will offer its Maine-style 4-ounce and 6-ounce lobster rolls, 8-ounce bowls of New England-style clam chowder along with […]
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In a story about fishmongers in France rescuing a blue lobster, CBS News cited a University of Maine Lobster Institute resource with information about shell color. Yahoo! News shared the story.
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The National Fisherman reported on a study co-authored by Andrew Goode, Ph.D. candidate at the University of Maine School of Marine Sciences, that estimates the cost of ropeless lobster gear in Massachusetts.
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In an article about a rare blue lobster caught off Beal’s Lobster Pier in Southwest Harbor, WFVX-TV (Fox 22/ABC 7 in Bangor) noted information from the University of Maine Lobster Institute explaining the blue hue comes from a genetic defect that causes the lobster to make excessive amounts of a protein that creates the color.
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In an article about a rare orange lobster with a missing claw found in Casco Bay and housed at the University of New England, CBS News cited an online resource with information about molting from the University of Maine Lobster Institute. According to the Lobster Institute, molting is a growth process that involves lobsters struggling“out […]
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The Portland Press Herald interviewed Brian Beal and Rick Wahle about the potential to farm lobster in Maine. Beal stated that according to his research, lobsters can be farmed economically. “The reason why there is nothing going on is that the fishery doesn’t want it to happen. They think it will negatively affect their bottom […]
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