October 27, 2020 — A partnership between Bristol Seafood and the University of New England (UNE) School of Marine & Environmental Programs and Seafood Analytics has resulted in the creation of a new piece of technology that can definitively identify a scallop 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,” said Bristol CEO and President Peter Handy. “Joey worked with Dr. Keith Cox, co-founder 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.”