PORTLAND, Maine – October 25, 2020 – Bristol Seafood, in partnership with the University of New England (UNE) School of Marine & Environmental Programs and Seafood Analytics, is pleased to announce the creation of a testing methodology whereby a scallop can be definitively identified as fresh (never frozen) or previously frozen.

“We sponsor graduate-level research at the University of New England focused on the marine space, and this year we are proud of what student Joseph Ehrhard was able to accomplish.” noted Peter Handy, President & CEO at Bristol, “Joey worked with Dr. Keith Cox, Cofounder of Seafood Analytics, to create, implement and validate a testing methodology that uses electrical impedance to assess the quality, freshness, and state of sea scallops.” Product is simply touched with a specially designed scallop form factor. Data is automatically uploaded into a business intelligence dashboard for analysis to see what percentage of product is previously frozen.

Dr. Cox notes that this is a perfect example of how academia, technology and industry can work together to solve an industry wide problem
Dr. Barry Costa-Pierce, Professor of Ocean Food Systems who leads the UNE Graduate Program in Ocean Food Systems noted, “This is the best example of what is possible when academia listens with big ears to the needs of industry. The next generation of outstanding seafood professionals like Joey will come from these types of partnerships.”

About Bristol Seafood
Bristol Seafood is on a mission to make seafood America’s favorite protein. Since its founding in 1992 on the waterfront in Portland, Maine, the company built a nationwide following for its steadfast adherence to its Uncompromising Maine Standards. Bristol was named to the Top 25 Seafood Sustainability & Conservation list, the Top 25 Seafood Product Innovations, and is the first seafood company in the US to earn a Fair Trade certification. See more at www.bristolseafood.com, or contact Iréne Moon VP – Marketing irenem@bristolseafood.com and 207-318-3183.

About Seafood Analytics
With over 30 years of operational and product development experience, in conjunction, with more than 15 years of research experience, CQ Foods, Inc. is leading innovation with its breakthrough Certified Quality Reader (CQR) and Analytical Monitoring Program (AMP). The design of using BIA to measure compositional components in fish that include fat, protein, water, dry, ash, and energy content, and relating these measures with the condition was a breakthrough in non-invasive animal health monitoring. See how the Certified Quality Reader (CQR) and the Analytical Monitoring Program (AMP) are your “Electric Nose” to improve efficiencies, increasing quality seafood, reducing shrink, and increasing profits. Please find out more at www.CertifiedQualityFoods.com.

About The University of New England
The University of New England is Maine’s largest private university, featuring two distinctive campuses in Maine, a vibrant campus in Tangier, Morocco, and an array of innovative offerings online. Our hands-on, experiential approach empowers students to join the next generation of leaders in their chosen fields. We are home to Maine’s only medical and dental colleges, a variety of other interprofessionally aligned health care programs, and nationally recognized degree paths in the marine sciences, the natural and social sciences, business, the humanities, and the arts. UNE. Innovation for a Healthier Planet. Visit www.une.edu.


Figure 1. Raw scallops.

Figure 2. Cooked scallops.

Figure 3. Measuring scallops.

Figure 4. CQR Unit

Figure 5. Measuring a shrimp with scallop form factor.

Figure 6. Tracking previously frozen (PF) and fresh product by weekday.

Figure 7. Dashboard clip of monitoring previously frozen product by supplier