Skip Navigation

Faculty and Staff - Jason Bolton, PhD

Assistant Extension Professor and Food Safety Specialist

Mailing address:
5735 Hitchner Hall
University of Maine
Orono, Maine 04469-5735
University of Maine Office:
105 Nutting Hall, (207)581-1366
Penobscot County Office:
(207) 942-7396



 Education | Professional Experience | Courses Taught | Research Interests | Free Services for Food Industry | Grants | Recent Publications | Certifications | Professional Activities | Hobbies



2012 Ph.D. Food & Nutrition Sciences, University of Maine

2008 M.S. Food & Nutrition Sciences, University of Maine

2006 B.S. Food Science and Human Nutrition, University of Maine


Professional Experience

Statewide Food Safety Educator & Assistant Extension Professor of Food Safety, University of Maine Cooperative Extension, 2010-Present

Research Consultant, Mainely Sensors, LLC,  2007- 2010

University of Maine Dept. of Food Science and Human Nutrition Pilot Plant Manager Internship. 2008 – 2009

NFS Sensors Fellowship, University of Maine, 2006 – 2010

President and CEO of Yo Bon, LLC, 2006-present


Courses Taught

FSN 512 Hazard Analysis Critical Control Points

FSN 121 Brewing with Food Science

Meat and Poultry HACCP  (

Sanitation (

Seafood HACCP  (


Research Interests

Food Safety

Quality Control

Food Processing


Free Services for Food Industry

Facility design

HACCP (Meat, Poultry and Seafood)

–       Plan design review

–       Validation study review

Sanitation plan design

Regulation interpretation

Equipment sourcing



Jan 2012 – Co-PI – USDA AFRI/NIFA, Northeastern Regional Association (NERA) planning grant for Farmers Markets.

Aug 2011- PI – Laitram Machinery Equipment Grant.

Jan 2009- PI – NSF Small Business Innovation Research (SBIR), Mainely Sensors, LLC, “Non-Invasive Lobster Vitality Sensor”.

Sept 2007- Co-PI –  MTI Seed Grant, Mainely Sensors, LLC, Non-invasive lobster vitality sensor development, Prototype development.

Dec 2006 – Co-PI – MTI Seed Grant, Mainely Sensors, LLC, Non-invasive lobster vitality sensor development.

Dec 2006 – PI – Libra Future Funds, Yo Bon, LLC, Trade Marking.

Dec 2006 – MTI Seed Grant, Yo Bon, LLC, Market study.

Aug 2006 – MTI Seed Grant, Yo Bon, LLC, Start up funds.


Recent Publications

Bolton, J.C., Bushway, R., Jarret, R., Antonio, V., Perkins, L.B., 2012. Determination of Capsaicinoids and Capsinoids by HPLC/DAD. Submitted. J. Agric. Food Chem.

Bushway, A.A., Calder, B.L, Bolton, J.C. 2011. Food Safety, Maine Policy Review – Special Issue: Food. University of Maine Margaret Chase Smith Policy Center. Vol 20(1):

Calder, B.L., Skonberg, D.I., Davis-Dentici K, Hughes, B.H., Bolton, J.C.  2011. The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf-life of Fresh-Cut Potatoes.  Journal of Food Science. 76(8):492-8.

Bolton, J.C, Bushway, A., Congleton, W., Bayer, R.C., Lobster Cooker Process Meat Yeild for Laitram Machinery. 2011. Laitram Machinery Publication, New Orleans, LA.

Bolton, J.C.; Bayer, R.C. Bushway, R., Collins, S., Perkins L.B., Smith, R., Vetelino, J., Correlation between refractometry and photospectroscopy of hemolymph from the American lobster (Homarus americanus). Vol. 28. No. 4, 905-912, 2009.

Camire, M.E.; Bolton, J.; Jordan J,; Kelley, S.; Oberholtzer, A; Qui, Xujian,; Doughtery, M. Color Influences Consumer Opinions of Wheat Muffins.. 2006. 51(5). 274-276.



Train the Trainer Meat and Poultry HACCP Certified

Seafood HACCP Certified

Food Sanitation (SSOP and GMP) Certified

Train the Trainer Serve Safe


Professional Activities

Member of IFT Since 04’

       Food Safety/ Microbiology Division

        Analytical Chemistry Division

        Food Education Division

Member of NEIFT Since 03’

Member of the Maine State Food Safety Workgroup Since 10’





Brew Brewing


Back to Faculty and Staff