At lunchtime in rural Maine middle schools, University of Maine researchers stood at two points in the cafeteria.

At the first, students received a numbered card after picking up their meals. Researchers photographed each tray from above.

Then they waited.

Before students dumped what was left into the trash, researchers photographed the trays again.

The images captured a problem that plays out every day in school cafeterias: Students were offered fruit, but much of it was never eaten.

Sometimes they did not take it. Sometimes an apple came back with one bite missing. Other fruit was barely touched.

For 91���� researchers, those trays became the starting point for a larger question: What would middle school students actually eat?

The answer was smoothies.

A three-year study led by researchers in 91����’s School of Food and Agriculture found that offering frozen fruit smoothies during lunch increased the amount of fruit students selected and consumed while sharply reducing waste. The work also showed something broader: Asking adolescents what they want — and involving them in designing a solution — can change their food choices.

The research led to , or Helping Early Adolescents Live Their Healthiest Youth, a four-part smoothie and nutrition education program developed at 91����. The program is now available to schools nationwide through a . The findings are also informing efforts to change federal school meal rules that can make it .

Start by asking students

“Middle school is often an overlooked age group when it comes to nutrition programming,” said Jade McNamara, associate professor of human nutrition at 91���� and registered dietitian, who directed the research. “Adolescents are at an age where they can tell you what they want to eat and what they’re interested in. And they have strong opinions.”

The age group also represents an important point for intervention, as fruit consumption declines as children move into adolescence.

Rather than enter schools with a predetermined program, McNamara and then-91���� doctoral student and registered dietitian nutritionist Amelia Sullivan spent about a year listening.

They held focus groups, studied cafeteria environments, used a Veggie Meter to estimate students’ fruit and vegetable intake and documented food selection and waste through tray photography.

Three trained research assistants independently scored how much food remained on each tray, then reviewed disagreements together. By the later phase of the study, their assessments agreed about 97% of the time.

The research was supported by the �²⳾����’s Wild Blueberry Research & Innovation Center Fund. , a Maine family-owned food company established in 1874, approached 91���� as part of its mission to help the world eat more fruit. The partnership offered a way to address the nation’s fruit consumption gap at the state level.

The researchers decided students should help determine how.

“We don’t, as researchers, want to go into an environment we have nothing to do with and assume we know the right answer,” Sullivan said. “We wanted to know what’s happening here.”

Sullivan led much of the work inside the schools as a 91���� doctoral student, working with undergraduate and graduate research assistants to collect and analyze data and helping turn student feedback into a program the team could test. She completed her doctorate in May and is now a postdoctoral researcher at Texas A&M AgriLife Research.

What Sullivan and the team saw in the tray photographs was striking: Fruit was one of the most wasted components of the meals they studied.

Nationally, only about one-third of adolescents consume whole fruit on a given day, and between 20% and 40% of fruit served through the National School Lunch Program is wasted, according to research cited in the HEALTHY toolkit.

Students chose smoothies

The 91���� team then asked students what might change that.

More than 400 students voted on strategies that previous research suggested could improve fruit consumption, including cafeteria murals, taste tests and a smoothie bar. 91���� 85% chose smoothies.

“We really needed to partner with the students and get their buy-in before we did anything,” McNamara said.

Sullivan and the research team developed four smoothies around themes students raised in focus groups, including athletic performance, skin and immune health, hydration and locally grown food. Each 8-ounce smoothie paired frozen fruit, milk and Greek yogurt with a short nutrition lesson and a SMART goal activity.

The program was tested at two experimental schools, with three other schools serving as comparisons.

In experimental schools, when smoothies were offered, fruit selection rose from 78% to 98%. Students consumed about 0.4 cups of fruit from smoothies, compared with about 0.1 cups from standard fruit. They wasted about 14% of smoothie servings, compared with 64% of standard fruit.

Researchers also saw improvement in Veggie Meter scores among students who began with the lowest readings, suggesting some of the largest changes occurred among students with the lowest baseline fruit and vegetable intake.

And students wanted more.

91���� nine in 10 said they would or might drink a smoothie again at school. Some took recipes home. Others asked how many smoothies they would need to drink to improve their Veggie Meter scores.

“These were students who felt like their voices were heard,” Sullivan said. “From that, they were more willing and open to try what we were giving them.”

From research to the cafeteria

The challenge is turning a successful program into something schools can actually use.

Many school kitchens were built for reheating and serving food, not preparing meals from scratch. Some lack commercial blenders, enough electrical outlets. Nutrition directors and their staffs are also stretched thin, leaving little time to prepare hundreds of smoothies during lunch.

One nutrition director, Sullivan recalled, posed a basic question: Where would the blender even go?

Nutrition directors interviewed as part of the study said they were interested in smoothies but needed practical guidance.

So the 91���� team turned the HEALTHY research into a 41-page implementation toolkit with scaled recipes, nutrition lessons, equipment options, student engagement strategies and evaluation tools. It includes four smoothie lessons — Power Play Shake, Citrus Splash, Hydration Hero and Maine Maple Blueberry — that can be offered as a series or individually.

There is also a federal obstacle.

Under current National School Lunch Program guidelines, whole fruit can count as fruit when served on a tray. Because no more than half of weekly fruit and vegetable offerings can be provided in juice form, the rule can limit how often schools serve smoothies.

That distinction has become the next phase of the project.

The research team, �²⳾����’s and the American Frozen Food Institute brought the issue to Washington, D.C., and have advocated for federal policy that better recognizes whole frozen fruit used in smoothies. They have also presented the work to nutrition professionals as a model other schools could adapt.

A bigger lesson than smoothies

Sullivan does not expect the exact HEALTHY model to work in every school.

“Do I think this exact smoothie program could be replicated in all 50 states? No,” Sullivan said. “Do I think the basis of the research can be translated to all 50 states? Yes. We need to engage students. We need to ask them what they want.”

The project’s lessons can extend beyond schools, too. For families interested in incorporating smoothies at home, Sullivan with tips for building a balanced smoothie and links to recipes.

For Sullivan, though, the broader takeaway is about rethinking what a school cafeteria can be.

“My biggest takeaway from this whole research is that we need to start reenvisioning the way we see the school cafeteria,” she said. “It can be more of a community setting and a collaborative, hands-on educational setting.”

And sometimes, finding a better answer starts with looking at what students leave on their trays.

Contact: David Nordman, david.nordman@maine.edu

91���� Center for Undergraduate Research (CUGR) has announced the award winners from the 2026 91���� Student Symposium for Research and Creative Activity, which drew over 2,400 attendees.

The symposium awards undergraduate and graduate students who displayed outstanding research, presentation and creative ability. Award winners were selected through judging across academic categories, all receiving a medal and a $500 cash prize. There were also several special awards, including the Student Innovation and Commercialization Awards, given to students and faculty. 

Over 350 projects from researchers at 91���� and its regional campus, the University of Maine at Machias, were submitted to the annual event, co-hosted by CUGR, Student Government and the Graduate Student Government. 

Undergraduate category award winners

• Allied Health: Alyson Shook and Hannah Maker, for their project titled “Strengthening EMS Retention in Maine: A Path to Improved Patient Outcomes.” They were advised by Sarah Hanscome.
• Arts: William Fortier, Oliver Rodi and Mikey Arbelo, for their project titled “The Creativity of Mapping.” They were advised by Andy Mauery.
• Biomedical Sciences: Hayden Kittell, Diana Goode and Moria Weese-Myers, for their project titled “MHCII Expression in Differential Doses of Chemotherapy Treatment on Mice.” They were advised by William Otto.
• Business: Brady Merritt, for the project titled “Can Large Language Models Pass the CFA Exam.” Merrit was advised by Sebastian Lobe.
• Education: Carly Philbrook, for her project titled “Comparison of High School Mathematics Textbooks Analyzing Higher Order Thinking Skills in New England.” Philbrook was advised by Kamal Chawla.
• Engineering and Information Sciences: Elsa Perez Abella and Ahmed Kandil, for their project titled “Surface Flow Visualization Enhancement Using AI.” They were advised by Ahmed Aboelezz.
• Engineering and Information Sciences: Wyatt Fessler, Cadence Kluck, Isabelle Irani and Marc Zoorob, for their project titled “A Tissue-integrating, Resealable Hemodialysis Port for Reducing Complications Associated with Repetitive Vascular Access.” They were advised by David Neivandt.
• Interdisciplinary Research: Richard Viveiros, for the project titled “Sublethal PFAS Exposure During Larval Stages of Culex: Consequences for Development, Survivorship, and Tissue Bioacculation of PFOA, PFBA, and PFBS.” Viveiros was advised by Allison Gardner.
• Interdisciplinary Research: Luke Connolly, for the project titled “Nano-Pattern Fabrication Using Electron Beam Lithography.” Connolly was advised by Dinh Loc Duong.
• Natural Sciences: Josie Aprea, Brendan Dahl, Emma Perry and Ian Bricknell, for their project titled “pH vs. Predator.” Bricknell also served as advisor for the project.
• Physical and Mathematical Sciences: Avery Richard, Ziyad ur Rehman, Henry Carfagno and Nuri Emanetoglu, for their project titled “Fabrication and Characterization of Indenofluorene-based Organic Single Crystal Field-effect Transistors.” They were advised by Dinh Loc Duong.
• Social Sciences and Humanities: Maya Aylesworth, for the project titled “Robert Johnson, the Crossroad Mythos, and the Lasting Effects of a Legend.” Aylesworth was advised by Jennifer Moxley.

Graduate category award winner

• Allied Health: Katherine Brewer, for the project titled “Telehealth and Prenatal Care Utilization in Rural Communities: Addressing Access, Satisfaction, and Health Outcomes.” Brewer was advised by Kathryn Robinson.
• Arts: Celena Powell, for the project titled “At the Threshold: Domestic Space as a Site of Contemporary Resistance.” Powell was advised by Susan Smith.
• Biomedical Sciences: Chloe Bossow, Lydia McCarthy and Melody Neely, for the project titled “Interactions Between Group B Streptococcus and Candida albicans Are Influenced by Environmental Stress.” Neely also served as the advisor for the project.
• Education: Kayla McLagan, Kate Ruskin, Alison Jolley, Karen Pelletreau and Edgelynn Venuti, for their project titled “To What Extent Does a Weekend-long Field Course Influence Students’ Sense of Belonging? A Focus on Influential Course Elements.” They were advised by Kate Ruskin.
• Engineering and Information Sciences: Mahbuba Daizy, Yu Zhang, Douglas Bousfield, Jinwu Wang and David Neivandt, for their project titled “Comparison of Stabilization Systems for Soybean Wax Emulsions to Produce Sustainable Water-resistant Paper Based Packaging: Surfactant vs. Pickering.” Neivandt also served as the advisor for the project.
• Interdisciplinary Research: Zainab Jafri, for the project titled “Reimagining the Waste Disposal Landscape – Industrial Symbiosis in Maine.” Jafri was advised by Reed Miller.
• Natural Sciences: Nabanita Das, Islam Hafez, Colleen Walker, Douglas Bousfield and Mehdi Tajvidi, for their project titled “Factors Influencing the Effectiveness of Cellulose Nanfibril Coatings on Molded Fiber Substrates.” Tajvidi also served as the advisor for the project.
• Physical and Mathematical Sciences: Hettikankanamge Kalani Samarasekara, for the project titled “Paving the Way for Novel Drug Delivery Systems: Peptoid Nanoparticles.” Samarasekara was advised by Alessia Battigelli.
• Social Sciences and Humanities: Catherine Segada, Chyanne Yoder, William Breneman and Gianna DeJoy, for their project titled “ReuseME: Investigating Waste Reduction and Cost Benefits in Coastal Communities Through a Pilot Reusable Food Packaging Program.” They were advised by Cynthia Isenhour.
• Social Sciences and Humanities: Cynthia Cushing, Catherine Taylor, Rachel Coleman, MaryLou Ciolfi, Jennifer Crittenden, Len Kaye and Sarah Currie, for their project titled “Building a Workforce Readiness Model for Older Adults: Partner Insights From AmeriCorps Seniors Workforce Development Program.” Crittenden also served as advisor for the project. 

Student Innovation and Commercialization Awards

• First Place: Nabanita Das.
• Second Place: Amir Baharvand.
• Third Place: Noro John.

Additional awards

• Dean of Graduate School Undergraduate Mentoring Award: Joshua Hamilton.
• Dean of the Graduate School Faculty Mentor Award: Christine Beitl
• Bruce and Joanne Fournier Award: Gregory Simms, Mikayla Reynolds, Isabelle Irani and David Neivandt.
• Provost’s Innovative and Creative Teaching Award: Jillian Fedarick.
• Susan J. Hunter Undergraduate Award: Madelynn DeBest.
• Susan J. Hunter Graduate Award: Mya Griffith. 

Categories:

Outreach / Research / Student Life

As the May 1 college decision deadline approaches, students are showing increased interest in academic programs with clear career pathways.

At the University of Maine, that trend is evident across disciplines tied to growing sectors of the U.S. economy, including engineering, health care and biomedical sciences, business, natural resources and environmental sciences, agriculture and food systems, communication sciences and disorders, and biotechnology.

University data highlight several indicators of that demand:

• Mechanical engineering enrollment has increased by more than 30% over the past decade, with a 95% student satisfaction rate.
• The wildlife, fisheries and conservation biology program reports that 95% of graduates are employed or enrolled in graduate school, with 82% working in natural resource fields.
• The Maine Business School, which will enroll 330 first-year students, filled nearly half of those seats before April and reports a 94% positive outcome rate.
• In animal and veterinary sciences, about 20% of graduates continue to veterinary or medical school.
• Health-related fields tied to several majors are projected to see continued jobgrowth over the next decade.

Mechanical engineering

91����’s mechanical engineering program, now the university’s largest major, has expanded in response to national demand for engineers in industries including manufacturing, technology and transportation.

Enrollment has increased by more than 30% over the past decade. Graduates are recruited by employers such as Bath Iron Works, Pratt & Whitney, Northrop Grumman, Texas Instruments, GE and NASA’s Goddard Space Flight Center.

The curriculum progresses from foundational coursework in math and physics to advanced engineering applications, with an emphasis on analysis, design and problem-solving. Experiential learning is integrated throughout, with students participating in internships, co-ops and a yearlong senior capstone design sequence focused on design, prototyping and testing.

Students may pursue concentrations such as aerospace engineering, along with minors or certificates in robotics, artificial intelligence and smart manufacturing. The program reports a 95% positive student sentiment rate.

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Wildlife, fisheries and conservation biology

The wildlife, fisheries and conservation biology program has more than doubled in enrollment over the past two decades, reflecting sustained interest in conservation and natural resource careers.

The curriculum emphasizes field-based learning. More than half of courses include outdoor labs, and students complete a required immersive field experience in Downeast Maine that is frequently cited as a defining part of their education. More than 80% of undergraduates report that fieldwork influenced their decision to enroll.

Students gain experience through field surveys, internships and research. 91���� 70% complete field experiences, and more than half participate in faculty-led research. Faculty and students have also produced more than 140 peer-reviewed publications and secured nearly $16 million in research funding during the past five years.

Among graduates, 95% are employed or enrolled in graduate school, and 82% work in natural resource fields.

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Speech, pre-medical and biomedical sciences

91���� is reporting increased interest in programs that prepare students for careers in health care, research and biotechnology, reflecting broader national workforce trends.

Fields such as speech-language pathology and audiology are projected to experience above-average job growth over the next decade, according to federal labor data. Demand is influenced by factors including an aging population and expanded access to care.

Programs in communication sciences and disorders, biology, biochemistry and microbiology provide preparation for graduate study and professional careers, including speech-language pathology as well as medical, dental and veterinary school.

Students frequently participate in faculty-led research, gaining experience that supports applications to graduate programs or entry into the workforce. Faculty say the programs emphasize both academic preparation and applied learning.

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Business

The Maine Business School is nearing capacity for its incoming class, reflecting strong student demand for business education.

The program will enroll 330 first-year students, and nearly half of those seats were filled before April. Administrators say the pace of enrollment indicates sustained interest throughout the admissions cycle.

Students are drawn to the flexibility of the degree, particularly the general business major, which allows exploration across disciplines before selecting a concentration. Finance and marketing remain among the most popular areas of study.

The school reported a 94% positive outcome rate for the Class of 2024, defined as graduates employed, enrolled in graduate school or participating in service programs within six months. Officials say the program is designed to prepare students for a range of careers across industries.

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Animal and veterinary sciences

Enrollment in 91����’s animal and veterinary sciences program has increased since before the COVID-19 pandemic, reflecting demand for careers in animal health, veterinary medicine and agriculture.

The program prepares students for careers in veterinary medicine, research and agriculture-related fields. 91���� 20% of graduates continue to veterinary or medical school, while others enter the workforce directly.

Students gain hands-on experience at the university’s J.F. Witter Teaching and Research Center, where they work with animals in applied settings and develop practical skills.

All students also participate in research with faculty on topics including animal health, environmental systems and disease. Faculty say the program is structured to support both exploration and career preparation as workforce demand continues to grow.

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Contact: David Nordman, david.nordman@maine.edu 

A University of Maine Ph.D. candidate will be among of the featured speakers for the Maine Academy of Nutrition and Dietetics’s annual conference starting at 8 a.m. on Friday, April 10 in the Wells Conference Center. 

Ashley Reynolds, a doctoral student in food and nutrition sciences, will present an overview of a new mouse model of neuroinflammation associated with colitis and a study on how diet can reduce that inflammation. Reynolds is advised by Sue Ishaq, associate professor of veterinary sciences.

For registration and more information, visit the . 

Categories:

Research / School of Food and Agriculture / Student Life

Whether it’s conducting cutting-edge research, commenting on current events or receiving that diploma, University of Maine faculty, students and leaders made headlines locally, nationally and internationally in 2025.

From research labs and classrooms to commencement stages and championship arenas, 91���� was featured in more than 18,000 stories published from Jan. 1 to Dec. 31, 2025. In addition, our faculty, students and leaders were quoted or referenced 25,000 times in outlets based in every U.S. state and over 40 countries. 

Below is a sampling of 91���� media placements in 2025.

Portland Press Herald — ‘Think of 91���� as the R&D department of Maine itself’

In an op-ed published in the , 91���� President Joan Ferrini-Mundy encouraged Mainers to think of the university as the state’s research and development department. 

“While all research universities provide value to their home states, 91���� is invaluable to Maine,” wrote Ferrini-Mundy, who also serves as vice chancellor for research and innovation for the University of Maine System. “With an economy almost entirely reliant on small businesses that typically lack in-house expertise and facilities necessary to develop and improve products and processes, our university is Maine’s Research & Development (R&D) Department.”

Bangor Daily News — Showcasing campus capital projects, 2026 look-ahead 

In December, the touted the many capital projects which will move the university and the state forward in the coming years. The BDN interviewed Ferrini-Mundy, Interim Vice President for Research Giovanna Guidoboni, and many others.

The BDN highlighted upcoming facilities like the GEM Factory of the Future and Sustainable Aquaculture Workforce and Innovation Center.

“I think we can see how our faculty, staff and students have helped to make all of these things attractive and possible. We have the talent here on this campus to warrant these kinds of facilities, and so it’s appropriate that they happen,” Ferrini-Mundy said.

People Magazine — Two senior citizens’ road to graduation

At age 88, Joan Alexander likely became the oldest undergraduate degree recipient in 91����’s 160-year history, concluding a journey she began in the 1960s. Local and national news organizations, including magazine, told Alexander’s story, and how she was acknowledged during one of 91����’s undergraduate ceremonies in May

also featured Jules Hathaway of Veazie, Maine, who graduated with a master’s degree in student development in higher education from 91���� at age 73.

Bangor Daily News — Multi-story graduation celebration

When hundreds of students were awarded diplomas amid cheers from family and friends at the Cross Insurance Center, the BDN celebrated alongside them with not one, but four stories on 91����’s 2025 commencement ceremonies. The package included a , , and . 

“I myself realized that we are all blessed by an immeasurable amount of families,” said valedictorian Meg Caron during her speech, as quoted by the BDN. “From the sports teams I’ve been a part of, the labs I’ve researched in, the teachers and classmates I’ve grown close to, and the roommates I’ve had in Maine, Michigan, France, Costa Rica and Canada, I’ve formed familial relationships with a thousand souls, and they’ve each gifted me a part of themselves.”

The New York Times — ‘How healthy are potatoes?’ 

When exploring the nutritional benefits of potatoes before Thanksgiving, the tapped an expert from the home of the popular Caribou Russet. 

Mary Ellen Camire, professor of food science and human nutrition at 91����, spoke to the Times about how potatoes contain a modest amount of vitamin B6, which is needed for cardiovascular, immune and mental health. Purple and red potatoes have pigments called anthocyanins that promote cardiovascular health, slow starch digestion and help stave off cognitive problems, she said.

The Boston Globe — Hockey East champions 

The 91���� men’s hockey team secured its sixth Hockey East Tournament title with a 5-2 win over UConn at Boston’s TD Garden. and were among the dozens of media outlets that reported on the Black Bears’ first conference championship since 2004.

And they did it before a sellout crowd of over 17,000, most of them making the trip south from Maine.

“I’m extremely proud of them, and happy for the guys in the room, happy for the school, and really the whole state of Maine, because it felt like the whole state was there,” coach Ben Barr said after the game.

Scientific American — The dire wolf debate 

As memes and social media chatter spread worldwide about Colossal Biosciences’ genetic modification of gray wolf pups to resemble the dire wolf, publications like got the rundown from the experts. 91����’s Jacquelyn Gill, professor of terrestrial paleoecology, spoke to the inability of such extinct species to exist the same as they once did. 

“[The pups] don’t have any traits that would allow us to understand the dire wolf any better than we did yesterday,” Gill said, adding that understanding ice age organisms isn’t just a matter of knowing what they looked like or what they ate — but also about knowing what they did in those ancient ecosystems. “Some of those things are coded genetically; some of those are cultural.”

The New York Times — Struggles of rural children

The struggles of children in rural America and why they are dealing with increasing barriers to support services was explored in a op-ed published in November. 91����’s Catharine Biddle, associate professor of education, discussed the challenges rural districts face when trying to provide food, health care and counseling services to students who can’t access them elsewhere.

The op-ed notes that “In , where she spoke to over 100 educators in rural Maine about how they dealt with children with adverse childhood experiences, a teacher mentioned that the school nurse is on site just once a month, and that teachers feel as if they are acting as ad hoc social workers on a daily basis.”

WABI-TV (CBS) — Seeking a universal flu treatment 

91���� students are using physics to fight the flu, and joined them in the lab to showcase their work. 

A group of undergraduate and graduate students, led by physics professor Sam Hess, has been doing single molecule microscopy combined with molecular simulations to learn about how influenza viruses mutate and hijack the cells of their host. Their discoveries could lead to the creation of a universal flu treatment with potential applications for other viruses, offering more effective treatment options to defend against cold and flu season. 

“The idea is, can we come up with something more universal. So that way we’re not playing this guessing game every year,” said David Winski, a graduate student at 91���� working on his PhD in Biophysics.

CNN — ‘How do we identify hazing?’ 

Following a staged kidnapping at a high school in Syracuse, New York, interviewed 91����’s Elizabeth Allan, professor of higher education leadership, about the culture of hazing, its relevancy in schools and prevention methods. 

“It’s not really focused on ‘thou shall not haze,’ it’s more, how do we think about the groups we’re in and the relationships we have with our teammates or with our fraternity brothers or with our band mates?” she said.

Allan is a national expert on hazing, founder of and director of 91����’s Hazing Prevention Lab. 

HISTORY — Life during the American Revolution

During the American Revolution, the British Army captured and held many major cities like New York and Boston for months, if not years. In an interview with , Liam Riordan, a 91���� professor and chair of the history department, presented a picture of what the war was like beyond battlegrounds and street protests, as Americans lived under British occupation. 

“No matter your political allegiance, most people are just hunkering down and trying to survive the war without sacrificing their families,” he said.

FOX Bangor/ABC 7 News — Training with cutting-edge robotics for manufacturing 

joined the grand opening of 91����’s B.O.T. Loft, a new robotics and automation training facility inside the Advanced Manufacturing Center (AMC). The facility is committed to “building, optimizing and training” the manufacturing workforce in Maine and beyond. This in-demand workforce needs to know how to operate new and efficient industrial technology for everything from wood products to composite materials.

“A lot of manufacturers are hesitant to put in technology and automation unless they have a workforce that’s really trained in it,” said John Belding, director of the AMC. “Our goal is to help upscale that workforce and help train their existing workforce so that they are comfortable using robotics and automation in the workplace.”

Good Morning America — Printing affordable homes 

During Earth Week, featured BioHome3D, the first 100% bio-based 3D-printed home in the world. Made from local wood fiber and other recyclable materials, BioHome3D was developed by the 91���� Advanced Structures and Composites Center to address labor shortages, supply chains issues and affordable housing shortage. 

“In Maine, we produce about a million tons of wood waste every year in our sawmills. So we thought, ‘How do we take that waste, and make it into something valuable?’” said ASCC executive director Habib Dagher during the interview. 

Nautilus — ‘Has culture surpassed genes?’ 

reported that human evolution may no longer be driven primarily by genetics, according to a new theory by 91���� researchers. 

Timothy Waring and Zachary Wood argue that cultural systems are now shaping the way humans survive, adapt and reproduce. “Cultural evolution eats genetic evolution for breakfast,” Wood said. “It’s not even close.”

Maine Public — Exploring cosmic phenomena with Neil DeGrasse Tyson 

Before a total lunar eclipse illuminated the night sky with an eerie red glow in Mid-March, Maine Public hosted famous astrophysicist Neil Degrasse Tyson for a segment of its “” radio show on the latest astronomy news. Joining them on the call was 91����’s own Shawn Laatsch, director of the Versant Power Astronomy Center on campus. 

NPR — Origins of the word ‘broadcasting’

What is the connection between broadcasting and agriculture? 91����’s Michael Socolow, professor of communication and journalism, got to the bottom of it with for a report that explored the origins of the word “broadcasting.” 

What began as a word describing a method of spreading plant seed expanded its meaning in the early 20th century as radios became the most common way for people to receive news, starting with the election of President Warren G. Harding in 1920. 

“By the end of the 1930s, when you used the word ‘broadcasting,’ Americans all knew it meant radio broadcasting,” Socolow said.

Gizmodo — Tiny technology advancing nuclear generation 

praised the tiny, but powerful sensor created by 91���� researchers to enhance monitoring capabilities and safety for next-gen nuclear reactors. These microelectronic sensors are capable of withstanding extreme environments — temperatures up to 1,832 degrees Fahrenheit and intense radiation. 

Mauricio Pereira da Cunha, the Roger Clapp Castle and Virginia Averill Castle Professor of Electrical and Computer Engineering, was the principal investigator on the project. The breakthrough positions 91���� at the forefront of high-temperature, radiation-resistant materials innovation. 

CBS News — New tick species for Maine 

In August, University of Maine Cooperative Extension and the Maine Department of Agriculture, Conservation and Forestry (DACF) confirmed the presence of a new species of tick for the state: the invasive Asian longhorned tick. The news of its detection for the first time in Maine garnered headlines nationwide, including on .

“This discovery underscores the critical importance of continued tick surveillance in Maine,” said Griffin Dill, director of the 91���� Cooperative Extension: Tick Lab. “While this appears to be an isolated case, we are closely monitoring the situation and coordinating with state and federal partners.”

News Center Maine — Providing meals for those in need 

joined hundreds of students and other volunteers as they packaged 52,920 meals to donate to people experiencing food insecurity for the Maine Day Meal Packout on April 30 at the Memorial Gym.  

The event was organized by Honors College faculty, staff and students, who raised over $19,400 to purchase the meals, which were given to over two dozen food banks and pantries in Penobscot, Piscataquis, Waldo and Washington counties. 

“It’s really wonderful to now be on this side and now see the full circle of how we get these meals to communities in need,” said Jasper Makowski, 91���� student and outreach coordinator for the Maine Day Meal Packout. 

U.S. News & World Report — Growing the blue economy workforce 

A story from highlighted 91���� degrees that help prepare students for careers in the blue economy. Those include the bachelor’s degree in marine science with options to specialize in aquaculture, marine biology or physical science, MaineMBA that offers a blue economy concentration.

U.S. News interviewed Jason Harkins, executive dean of the Maine Business School, and Diane Rowland, dean of the College of Earth, Life and Health Sciences, and director of the Maine Agricultural and Forest Experiment Station.

Mainebiz — Reynolds gym revitalization 

In April, students, regional and state leaders and other guests celebrated the reopening of the newly renovated Reynolds Gymnasium on the University of Maine at Machias campus. 

highlighted facility updates, which include new, NCAA-compliant hardwood floor, new bleachers, upgraded scoreboards, a new sound system and other enhancements to support student and community events. 

“This project represents more than just a new floor and bleachers — it represents a revitalized space for our students, faculty, staff and the wider Downeast community,” said Megan Walsh, 91���� Machias’ dean and campus director. 

Associated Press — Energy and environmental cost of AI 

With the use of artificial intelligence growing rapidly nationwide and the emergence of many data centers designed to support it, the examined the impacts of the technology on our energy and the environment. 

Jon Ippolito, professor of new media at 91����, spoke to AP on the potential impact of AI and showcased his that explores the environmental footprint of using it for different digital tasks. Ippolito said tech companies are constantly working to make chips and data centers more efficient, but that does not mean AI’s environmental impact will shrink. This story was shared in about 200 news outlets across the globe.

WMTW (ABC) — Little insect and its big threat for Maine woods

Spruce budworms are among the most destructive native forest pests in North America. Outbreaks kill trees, rendering the timber useless, increasing the risk of wildfire and causing a series of ecological effects.

In February, Angela Mech, director of 91����’s Spruce Budworm Lab, spoke with about their destructive impact on Maine woods and efforts to curtail their damage. 

“It’s normally here all the time, but in very low densities, we can’t normally find it. But about every 40 years, it explodes,” Mech said. 

Newsweek &�Բ�����;— Tackling prescription drug costs with science

Researchers discovered a sustainable method to produce the key ingredient in a broad range of pharmaceuticals, which could help address high prescription drug costs in the U.S. 

Thomas Schwartz, project lead and associate director of 91����’s Forest Bioproducts Research Institute, and Philip Kersten, research collaborator from the U.S. Department of Agriculture, spoke with about their work. They explored a new, cost-reducing pathway to produce one of these crucial building blocks, (S)-3-hydroxy-γ-butyrolactone (HBL), from glucose at high concentrations and yields. 

“Initial economic analysis suggests our process can be used to produce HBL much less expensively than the current process, which opens the door to producing new consumer products as well as more affordable pharmaceuticals,” Schwartz and Kersten explained.

WGME (CBS) — Improving cancer detection with AI

A research team led by two 91���� Ph.D students developed an artificial intelligence system that could make it easier and faster for doctors to identify signs of breast cancer in tissue samples, possibly preventing delays and saving lives.

Jeremy Juybari and Josh Hamilton spoke with (Channel 13 in Portland) about this new tool, which introduces a deep learning architecture designed to interpret microscopic images of tissue with greater precision than conventional AI models.

“We have one part of the model that looks at a detailed resolution of an image, you can see down to the cell level,” Juybari said. “It’s not just the detailed tissue region that matters, it’s the surrounding tissue structure that also contains a lot of information that’s important for the model to figure out if this detailed region has cancer or not.”

The Independent — Safely enjoying Thanksgiving leftovers

Many people enjoy eating Thanksgiving leftovers, but without proper storage, they can lead to foodborne illness. In an article warning readers against leaving leftovers out too long, shared tips from Extension’s Gulsun Akdemir Evrendilek on how to safely enjoy Thanksgiving for a second time. In particular, the publication noted Evrendilek’s tips on reheating food and reboiling gravy. 

Contact: Marcus Wolf, 207.581.3721; marcus.wolf@maine.edu

Discover campus and coastal life at the University of Maine through “Life in the Pines,” where real students share their experiences studying, exploring nature and embracing community on both the Orono and Machias campuses.

“Life in the Pines,” an unscripted video series sharing stories of students at the University of Maine and University of Maine at Machias, has launched its second season.

Each episode follows a student along their academic journey, whether it takes them to the coast, wild blueberry fields, medical research labs, K-12 classrooms, basketball courts or, literally, through the pines. Prioritizing authenticity, this series seeks to show what life is really like for students at both campuses. Visit to watch the full series.

Students to be featured this season include: 

• Alan Chausse, a forestry major who also plays in a band and rock climbs.
• Quincy Clifford, a business management major who has studied abroad in Costa Rica and played basketball with other students from around the globe.
• Jasper Makowski, a microbiology major, Honors College student, medical research lab student researcher and Circle K New England district governor.
• McKenna Chappell, a parks, recreation and tourism major who spends mornings creating art and afternoons teaching children about Maine’s outdoors.
• Nico Durkee, a studio art major in the marching band who plays with molten metal in the sculpture studio. 
• Lauren Smack, a sociology major, singer and dancer who’s made Orono her new home. 
• Isabelle Puccio, a biomedical engineering major who conducts breast cancer research and searches for ways to combine music and science.
• Samantha Ney, an elementary education major who lives life on Marsh Island to the fullest, from walking the trails to cheering on the Black Bears. 
• Jeffrey Nowack, who never thought he would be a drum major until he recently discovered his passion — and possible career paths — for music education.
• Joey Ferguson, an integrative biology major who conducts wild blueberry research and responds to marine mammal strandings in Downeast Maine. 

Don’t miss this insider’s look at 91���� through the lens of a dynamic group of students living life in the pines.

Transcript:

I have friends that are going to school right now in Colorado and Nebraska and they’re beautiful, but Maine is forged by nature and forged by the people that are here. I feel like it’s a flex.

The research farm recently underwent a $3 million renovation funded by the Maine Jobs & Recovery Plan so that the land-grant university could accelerate its development of new potato varieties, like the successful Caribou Russet, and the growth of Maine’s agricultural economy and workforce

Gov. Janet Mills and leaders of the University of Maine and Maine Potato Board celebrated the completion of a $3 million renovation of the flagship’s Aroostook Farm with a ceremonial ribbon cutting today in Presque Isle. 

For more than a century, the Maine Agricultural and Forest Experiment Station’s (MAFES) 425-acre Aroostook Farm has been the heart of 91����’s agricultural research to benefit the state’s potato industry, including breeding innovations like the Caribou Russet — .

Thanks to the success of this high-yield spud, which 91���� researchers intentionally bred to be disease-resistant and tolerant of weather-related stress, Maine is one of only three states where potato production expanded between 2000 and 2022. The industry now has a $1.3 billion annual economic impact in the state, supporting more than 6,500 jobs, according to . 

Developing a new potato variety like the Caribou Russet typically takes 10-12 years, requiring evaluation of multiple potential varieties in the pipeline at a time.

Changing climate and markets are necessitating speeding up that process, something that can be achieved by measuring and assessing yield and other characteristics of more potential varieties simultaneously. The advanced technology improvements to Aroostook Farm will now make that possible.

In a renovated potato storage building now converted into a lab, new DNA phenotyping and imaging equipment, optical sorters, sensors and even machines that detect sugar levels will give 91���� researchers the ability to breed the most desirable potatoes. In the farm’s fields, new drones will enable them to more efficiently monitor and manage nearly 6,000 test plots, allowing for a better understanding of how changing conditions, including weather and pests, affect each variety under development.

‘A game-changer for the state’s potato industry’The modernization was funded using $3 million of $35 million provided to the University of Maine System (UMS) through (MJRP) — proposed by Gov. Mills and approved by the 130th Maine Legislature to spur the state’s economic recovery and long-term growth by strategically investing federal pandemic relief funds. 

“With tools like drones that will fly over the farm’s nearly 6,000 test plots, the Aroostook Farm will help agriculture students better determine which potato varieties are most resistant to weather, pests and disease, and develop successful new varieties, like the Caribou Russet, to keep Maine-grown potatoes in high demand,” said Gov. Mills. “When we created the Maine Jobs and Recovery Plan to build an economy of the future, this is exactly the type of payoff we were envisioning. I congratulate the University of Maine and our entire agriculture community on the transformation of the Aroostook Farm in Presque Isle into an advanced research institution.”

The Maine Potato Board and Farm Credit East, ACA also contributed to the capital project. 

A portion of MJRP funds are supporting paid internships at Aroostook Farm for dozens of students from the land-grant 91����, the University of Maine at Presque Isle and the University of Maine at Farmington.

“Modern research facilities are necessary to deliver the skilled talent and cutting-edge innovation Maine needs to compete in the 21st-century global economy. This new state-of-the-art breeding facility will accelerate the development of future varieties and a workforce necessary to the resilience of Maine’s top agricultural commodity and dependent rural communities, while providing hands-on research learning experiences for our students that prepare them for rewarding careers,” said 91���� President and UMS Vice Chancellor for Research and Innovation Joan Ferrini-Mundy. “We are grateful to Gov. Mills and her Administration, the Legislature and our industry partners for the investments that made possible the modernization of Aroostook Farm and 91����’s continued contributions to the success and sustainability of Maine’s iconic potato industry.”

“The Maine Potato Board appreciates the University of Maine making this project a priority, and their decades of leadership, research and responsiveness to our growers and producers,” said Maine Potato Board Executive Director Jeannie Tapley. “The investments made here will help develop the next Caribou Russet more quickly and the next generation of researchers necessary for our industry to adapt and continue producing the highest-quality potatoes in the world right here in Maine.” 

“The modernization of Aroostook Farm made possible by the Maine Jobs and Recovery Plan will be a game-changer for the state’s potato industry,” said 91���� College of Earth, Life, and Health Sciences Dean and MAFES Director Diane Rowland. “These new technologies will deliver new varieties to our farmers quicker and with greater certainty, ensuring processors have the high-quality Maine potatoes they need and consumers enjoy, and our natural resource economy and dependent rural communities can continue to thrive.” 

UMS has invested its share of MJRP funds to enhance world-class research led by the University of Maine, the state’s only institution to have achieved the R1 Carnegie Classification, and expand the Maine workforce in high-demand fields such as engineering and computing, education, entrepreneurship, healthcare, sustainable agriculture and aquaculture, and tourism and hospitality. 

The System’s MJRP-funded initiatives have already provided career development or job training to more than 5,300 Mainers, supported nearly 2,000 student internships and apprenticeships and helped 800 individuals earn a new license or credential.

The modernization of Aroostook Farm was one of four MJRP-funded capital projects undertaken by 91���� to strengthen and grow the state’s natural resource industries and is the first to be completed. Construction on the Orono campus is currently underway for the Sustainable Aquaculture Workforce and Innovation Center, Green Engineering and Materials Factory of the Future and Food Innovation Lab, all of which also benefited from Congressionally Directed Spending secured by U.S. Sens. Susan Collins, the current chair of the Senate Appropriations Committee, and Angus King. 

Contact: Samantha Warren, 207.632.0389; samantha.warren@maine.edu

The ribbon cutting was also featured in the and .

The Maine Department of Agriculture, Conservation and Forestry and Gov. Janet Mills launched Dairy Month on June 6 at the University of Maine’s Witter Farm, uniting dairy farmers, 4-H students, researchers, state and local leaders and industry partners. Together, and with a celebratory milk toast, they highlighted the vital role of dairy in Maine’s agricultural economy and rural communities.

“Witter Farm is an incredible example of how innovation and education are shaping the future of agriculture in Maine,” said 91���� President Joan Ferrini-Mundy. “We’re proud to highlight the ways research and student learning intersect to support the state’s dairy industry.”

As part of the Maine Agricultural and Forest Experiment Station, Witter Farm is a hub for research, experiential learning and outreach. Each year, more than 6,000 visitors tour the farm, where students care for animals, bottle-feed calves, assist with herd health and use a robotic milking system that provides real-time data on milk quality and cow well-being.

The event brought together representatives from the Maine Dairy Industry Association, Maine Cheese Guild, Maine Dairy Promotion Board and Maine 4-H, as well as 91���� faculty, students, agricultural service providers and policymakers.

Mills and Ferrini-Mundy delivered remarks honoring the strength, resilience and innovation of Maine’s dairy sector.

“During Maine Dairy Month, Maine people can show their appreciation by making sure the milk they buy at the grocery store is produced in Maine,” said Mills. “Let’s all support the long-term success of Maine’s dairy industry by buying milk and milk products that come from Maine.” 

Read the full release from the Office of Governor Janet T. Mills . 

Contact: Ashley Yates; ashley.depew@maine.edu

A new study from the University of Maine’s Aquaculture Research Institute (ARI) and Darling Marine Center is helping to refine best practices for growing Atlantic sea scallops (Placopecten magellanicus), a species of increasing interest to Maine’s aquaculture sector.

Published in , the research compares two scallop farming methods, ear-hanging and lantern net culture, over a complete grow-out cycle to determine which approach yields the best results for commercial growers. The study, led by 91���� postdoctoral researcher Christopher Noren, provides new insights into how each method influences scallop size and adductor muscle weight, a key factor in market value.

Evaluating Two Common Farming Methods

Maine’s scallop aquaculture industry is still in its early stages, and growers are looking for efficient ways to scale up production. Suspended culture is the most common approach, with farmers typically using multi-tiered lantern nets to grow scallops to a harvestable size. However, this method requires frequent maintenance to manage biofouling — an unwanted accumulation of microorganisms, plants and animals — and to optimize growth conditions.

Ear-hanging, a technique adapted from Japanese scallop farming, offers a potential alternative. This method involves drilling a small hole in the scallop’s shell and suspending it on a line, allowing for better water flow and potentially reducing maintenance needs.

To evaluate the effectiveness of each method, researchers partnered with two commercial scallop farms in Maine’s Penobscot Bay and Frenchman Bay. Over four years, they measured scallop growth and the weight of their adductor muscles, the primary product from scallops that are sold in U.S. seafood markets.

Findings to inform Maine’s aquaculture industry

The study found that scallops grown with ear-hanging culture had slightly larger shell heights, about 1–4% greater than those in lantern nets. More significantly, ear-hanging scallops had up to 12% more adductor muscle weight, which is the primary product sold in U.S. seafood markets and commands a higher price per pound when larger. This suggests a potential advantage for growers aiming to maximize profitability within that market. 

“We wanted to provide growers with data they could actually use on the water,” said Christopher Noren, doctoral researcher at 91���� and lead author of the study. “By comparing these two methods across a full grow-out cycle, we were able to identify where the biological advantages lie and how they might translate to better yields and more efficient operations.”

The results also highlight the role of temperature in scallop growth. Ear-hanging scallops grew more quickly in optimal conditions, which are between 50 and 59 degrees Farhenheit, but were more affected by colder winter temperatures than those in lantern nets.

“These findings give scallop farmers a clearer picture of how different methods impact growth and harvest timing. Understanding the trade-offs between techniques will help inform decisions about production strategies.” says co-author Damian Brady, a professor of oceanography at 91����.

Supporting a sustainable, domestic seafood supply

The U.S. imports the majority of its seafood, including scallops, from foreign markets. As interest in domestic scallop aquaculture grows, studies like this can help Maine farmers refine their operations and improve profitability.  

“This research gives us real-world numbers to work with,” said Andrew Peters, owner of Vertical Bay LLC and co-author on the study. “Understanding how small changes in gear choice impact growth and market value helps us make smarter decisions as we scale up scallop farming in Maine.” 

By identifying methods that balance growth efficiency with labor demands, 91���� researchers are contributing to the development of a sustainable scallop aquaculture industry in the Gulf of Maine.

Contact: Corinne Noufi, corinne.noufi@maine.edu

OLD TOWN, Maine — 91���� unveiled its new robotic milking barn — the third of its kind in Maine and a new resource for bolstering the agricultural workforce and pursuing research activities — at Witter Farm in a grand opening ceremony on Wednesday, April 2. 

Featuring the latest technology in the dairy industry, the barn will offer new experiential learning opportunities that better prepare students for careers in agriculture, including farming, research and development, livestock care and education. Witter Farm employs 15-20 student workers and hosts dairy classes from 91����’s animal and veterinary sciences (AVS) program, one of the largest in the College of Earth, Life, and Health Sciences with 190 students enrolled. 

The new barn will also modernize the research and experiments conducted there to enhance, optimize and adapt farm operations to the changing economy and environment. With improved research and workforce development capabilities, the new barn can help address challenges faced by the dairy industry, which has lost one-third of its farms since 2020 due to rising costs and other challenges, in alignment with the .

“The facility is a demonstration of our university’s commitment to its land grant mission, and its technology is vital for our students and researchers to keep pace with modern teaching and research,” said 91���� President Joan Ferrini-Mundy. “The modernization of Witter Farm will enable our land-grant university to de-risk and research the integration of new milking technologies to better support the industry’s sustainability and resilience, and prepare the future Maine dairy workforce to innovate and increase the production and profitability of Maine farms.”

The project is supported by federal and state investments in the university’s Maine Agricultural and Forest Experiment Station (MAFES), which includes Witter Farm, and the College of Earth, Life and Health Sciences, as well as through funding for the University of Maine System.  

“Dairy farmers in Maine are pleased to see the investment the university has made into their dairy program. It encourages a commitment to the dairy industry from not only the university, but all students who are able to learn and be impacted by this innovative technology,” said Maine Dairy Industry Association President Annie Watson.  

The technology improves cow comfort by allowing for voluntary milking. Within the free-stall barn, each cow can walk up to the system when they’re ready for milking, at which point robotic arms will connect pumps to their udder. This allows cows to set their own milking schedule, which has shown to increase production. 

Rather than rely on human resources for this task, robotic milking will create a more efficient system for farm staff and students. These systems also record milking frequency and volume, milk quality and the number of visits to the robots by each cow, which offers dairy producers better insight into herd management, nutrition and health. The information collected by the robotic system will be essential for enhancing data science education for 91���� students.

“One of the biggest things I’m excited about is that it’s going to be a game-changer for students across all different types of fields. It’s not only going to help pre-veterinary students, but also students who are interested in nutrition, data analysis, different aspects of research and agricultural engineering,” said Annie Leahy of Marshfield, Massachusetts, a third-year student majoring in zoology with an animal science minor. “I like a lot of hands-on involvement, so spending less time milking the cows and with facility maintenance allows us to spend more time with the cows, which is how I learn my veterinary skills.” 

Although the milking process is now automated, students will still learn how to do hands-on milking and herd management, with a new focus on technological advancements. 

Daily maintenance and hands-on experiences with the cows, including assistance with bottle feeding and vaccinations, will continue to provide the educational experience students have come to expect. Gaining experience with new and emerging technologies, as well as hands-on work with large animals, is a unique aspect of animal education that 91���� provides to students. The new barn also includes teaching spaces, staff and research offices and a public viewing platform. 

“This barn is part of the larger Witter Center Teaching and Research operation. This is not a small operation but rather involves several students, staff and faculty, as well as members of the public,” said Diane Rowland, dean of the College of Earth, Life, and Health Sciences. “Offering hands-on experiences to our students with both dairy cattle and horses are a key component of the AVS degree program and a significant draw for students from across the country.”

The robotic milking barn isn’t the first technological advancement at the farm. Staff have implemented an automated health monitoring system for the herd, which allows staff to get ahead of potential issues with individual cows.

Witter Farm, part of the J. Franklin Witter Teaching and Research Center in Old Town, is home to the 91���� undergraduate and graduate education and research programs in dairy and equine science. It attracts students from multiple majors, including animal and veterinary sciences; biology; ecology and environmental sciences; and those pursuing a pre-veterinary concentration, among others. 

As part of MAFES, which is celebrating its 140th anniversary this year, Witter Farm is one example of a resource that provides capacity support to faculty who conduct fundamental and applied research. Technological advancements at its facilities will prepare students for the future of dairy in Maine and beyond.
Photo cutline: Several University ofMaine students and Dancer the cow pose for a photo during the grand opening ceremony of the new robotic milking barn Witter Farm. Photo courtesy of the University of Maine. 

91���� the University of Maine: As Maine’s only public research university and a Carnegie R1 top-tier research institution, the University of Maine advances learning and discovery through excellence and innovation. Founded in 1865 in Orono, 91���� is the state’s land, sea and space grant university with a regional campus at the University of Maine at Machias. Our students come from all over the world and work with faculty conducting fieldwork around the globe — from the North Atlantic to the Antarctic. Located on Marsh Island in the homeland of the Penobscot Nation with 91���� Machias located in the homeland of the Passamaquoddy Nation, 91����’s statewide mission is to foster an environment that creates tomorrow’s leaders. As the state’s flagship institution, 91���� offers nearly 200 degree programs through which students can earn bachelor’s, master’s, professional master’s and doctoral degrees as well as graduate certificates. For more information about 91���� and 91���� Machias, visitumaine.edu/about/quick-facts/ and .