From Kelp to Classroom: Building a Student-Led Aquaculture Business
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.
Featured Guests
Jaden Schoppee — Student Project Manager & CEO, SeaMade Kelp Bar, University of New England
Dr. Cameron Wake — Director, Center for North Atlantic Studies, University of New England
Hosts: Justin Grant & Maddie Cassidy
Key Topics Covered
The origin story of SeaMade Kelp Bars
How kelp is harvested and turned into a nutrition bar
Student-led business structure and interdisciplinary collaboration
Challenges in food labeling, nutrition testing, and ingredient sourcing
University support vs. entrepreneurial flexibility
Real-world problem solving in experiential education
Sustainability and the future of kelp in food systems
Maine aquaculture and its connection to the lobster industry
Key Takeaways
SeaMade Kelp Bars are both a product and a living classroom, integrating aquaculture, nutrition, marketing, and business education.
Students are not just observing—they are actively running production, solving operational challenges, and making strategic business decisions.
Small changes in ingredients or suppliers can significantly impact nutrition labeling, cost, and compliance.
Kelp offers a highly sustainable, nutrient-rich ingredient with strong potential for future food systems.
Real-world uncertainty (weather, infrastructure, regulations) is a constant part of aquaculture and food production.
Links & Resources Mentioned
University of New England:
SeaMade Kelp Bar Project: Information
Seaweed Saturday Event — Gulf of Maine Research Institute (GMRI): https://gmri.org
SeaMade Kelp Bar Instagram: @SeaMadeKelpBar
Global Seafood Alliance:
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The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.
