BDN reports on collaboration to toughen lobster shells

A new collaboration among researchers at the University of Maine and Saint Joseph’s College of Maine was included in a Bangor Daily News business roundup. The researchers plan to work with seafood wholesaler Ready Seafood Inc. of Portland to create an environment where a soft-shell lobster  can turn into a hard-shell one after it has been trapped to increase the value of the lobster harvest in the state. The project also involves better understanding lobster physiology and increasing their survival rates during shipping, according to the article. The effort will be funded by part of a $2.25 million award from the Maine Technology Institute’s Technology Asset Fund. Almost $100,000 of that will support the universities’ research in laboratories, the article states.