In Maine and beyond, mollusks from raw oysters to steamed clams are popular choices among seafood lovers. Over the last decade, scientists have garnered a vast amount of genetic information from these gourmet organisms as part of efforts to improve the quality and sustainability of the seafood industry. Diverse fields are likely to benefit from this new wealth of genetic information – including human health research.
On Tuesday, Aug. 6 at 5 p.m., José Fernández Robledo will present “Raw Bar to Lab Bench: Insights into Human Health from Oysters” as part of the free Café Sci series at Bigelow Laboratory for Ocean Sciences in East Boothbay.
Robledo is a senior research scientist at Bigelow Laboratory, and a molecular biologist specializing in disease-causing parasites in Maine estuaries. Join him as he highlights promising applications of mollusk biology, including new strategies to fight pathogens and the potential to discover alternative drugs.
Bigelow Laboratory’s Café Sci is a series of free events that helps the public engage with ocean researchers on critical issues and groundbreaking science. This summer, the series of six talks is held from 5 to 6:30 p.m. on Tuesdays from July 9 through Aug. 13. For more details and to register for events, visit bigelow.org/cafesci