In this episode, we explore how aquaculture, entrepreneurship, and education intersect through the SeaMade Kelp Bar project at the University of New England. Host Justin Grant and co-host Maddie Cassidy speak with student CEO Jayden Schoppee and Director Cameron Wake about how a kelp-based nutrition bar became a fully student-led, interdisciplinary business. The conversation highlights real-world problem solving, from seaweed harvesting and production to branding, regulation, and building career-ready experiences for students.
Episode Summary
In this episode of Aquademia, hosts Justin Grant and Maddie Cassidy explore how aquaculture, entrepreneurship, and education intersect through the SeaMade Kelp Bar project at the University of New England. Guests Jaden Schoppee, student CEO of SeaMade, and Cameron Wake, Director of the Center for North Atlantic Studies, share how a kelp-based nutrition bar evolved into a fully student-led business and hands-on learning experience.
The conversation dives into how students are actively involved in every stage of the process—from harvesting kelp off the coast of Maine to managing production, branding, and regulatory challenges. It’s a real-world example of experiential learning in action, where students are solving complex business, sustainability, and food system challenges while building career-ready skills.
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Links & Resources Mentioned
University of New England:
Global Seafood Alliance: