Graduate Support to Enhance Collaborative Research with Maine’s Lobster Industry
PI: Damian Brady (UM School of Marine Sciences)
Collaborators: Richard Wahle UM Lobster Institute, Deborah Bouchard UM Aquaculture Research Institute, Annie Tselikis & Patrice McCarron Maine Lobstermen’s Association., Andrew Goode UM SMS Ph.D. student and lobsterman, Phillip Dostie Bates College, Environmental Geochemical Lab, Matthew Jadud Bates College, Digital & Computer Sciences
This project’s goal is to increase the profitability of Maine’s lobster industry by improving conditions that are causing “shrink,” or the mortality of lobster from capture to kitchen. Current shrink rates are at about 3-7%, which if improved by even a few percent could increase profit by millions of dollars. To accomplish this, Dr. Brady plans to monitor water quality at critical points along the lobster supply chain and then work to mitigate stress points that are identified.