Faculty and Staff - Jason Bolton, PhD
Assistant Extension Professor and Food Safety SpecialistMailing address: 5735 Hitchner Hall, Room
University of Maine
Orono, Maine 04469 University of Maine Office: 105 Nutting Hall, (207)581-1366 Penobscot County Office: (207) 942-7396
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
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
FSN 512 Hazard Analysis Critical Control Points
FSN 121 Brewing with Food Science
Meat and Poultry HACCP (http://umaine.edu/food-health/food-safety/)
Seafood HACCP (http://umaine.edu/food-health/food-safety/)
HACCP (Meat, Poultry and Seafood)
- Plan design review
- Validation study review
Sanitation plan design
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.
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): http://mcspolicycenter.umaine.edu/?q=maine-policy-review-volume-20-no-1-all-articles.
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
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’