Advancing Sustainable Seafood Research and Innovation
Join Dr. Denise Skonberg to learn about two approaches to improving the environmental and economic impact of seafood in the Maine.
Reservations
Required
After registering, by clicking on the green box below, you will receive a confirmation email containing information about joining the program.
Location
Online
This event is handicap accessible
Maine has a rich marine heritage and thriving seafood, fishing, and aquaculture industries. In 2023 alone, more than 92,000 metric tons of seafood valued (dockside) at about $600 million, including lobsters, scallops, oysters, mussels, clams, eels, and kelp, were harvested in Maine. However, despite the historical importance of the seafood sector to coastal communities, food security, and our regional economy, research and development to address ongoing seafood sustainability challenges have been limited. Dr. Denise Skonberg will discuss two approaches to improving the environmental and economic impact of seafood in our region: 1) developing food uses for the invasive green crab, and 2) utilizing high-pressure processing to extend shelf life (and reduce waste) of harvested seafood. If time allows, she will also present some of her team’s current research on upcycling (or valorization) of seafood processing byproducts.
Please note: This is an online program and will not be held in-person at the Reserve.
About the Presenter
Dr. Denise Skonberg is a seafood scientist at the University of Maine working to improve the economic and environmental sustainability of the U.S. seafood sector. She holds undergraduate and graduate degrees in aquaculture, food science, and fisheries, and previously served as an aquaculture extension agent in Thailand with the Peace Corps. Dr. Skonberg teaches courses in aquatic food technology, food chemistry, and food product development at UMaine and mentors undergraduate and graduate student researchers in her laboratory. She directs the Seafood Lab, which conducts research to promote the full use of harvested marine resources, with an emphasis on reducing seafood waste and developing healthful, value-added seafood products. The Seafood Lab research team evaluates the application of novel technologies in the development of nutritious, safe, premium foods with extended shelf life. Other current projects focus on the creation and characterization of high-value food products from green crab, North Atlantic squid, and Maine-grown mussels and kelps. In her free time, she enjoys canoeing, gardening, eating delicious food, and exploring the Maine outdoors with her husband and their goofy golden retriever.