Here are the top three 2025 iQ finalists:<\/p>\n
Shellfish Innovation Wins Top Prize<\/strong><\/p>\n Since he was a kid growing up near UConn, senior Keegan Jalbert \u201925 has been interested in agriculture, food systems, and innovation. Those passions led him to first work as a farmhand, and now he is developing his own farm.<\/p>\n \u201cGrowing up, my neighbors had an apple orchard where my family and I would go fruit picking in the summer. Later I worked at farms both in Connecticut and abroad,\u2019\u2019 he says. \u201cI\u2019ve always been interested in science that can help people who farm.\u2019\u2019<\/p>\n His startup, AccessFlora, develops healthy, pathogen-free shellfish seed (oysters and scallops), which is juvenile shellfish grown from larvae stage. The company took first place in the iQ competition and Jalbert was awarded $15,000.<\/p>\n AccessFlora produces seed in a hatchery, where the company\u2019s innovation on the algal-free side enables them to raise shellfish seed to a much larger size than is typical. That means the company can offer farmers a more successful seed that reaches market-size faster. In addition, to ensuring a reliable supply of healthy shellfish seed to maximize farmers\u2019 yields, they are creating opportunities for new shellfish farms. Jalbert\u2019s goal is to work with farmers along the East Coast and incorporate his own shellfish farm in Connecticut.<\/p>\n Jalbert will graduate next month with extensive studies in biomanufacturing and agriculture. He took advantage of UConn\u2019s co-op program and worked both at Boston Beer Company, in new product development, and as a microbiology intern at the U.S. Department of Energy\u2019s Los Alamos Lab, working on drought tolerance in plants. Through exchange programs, he has learned about shellfish aquaculture in Melbourne, Australia, and Manabi, Ecuador, as well as here in Connecticut. These experiences advanced his knowledge in innovative agriculture and the food-products business.<\/p>\n UConn\u2019s entrepreneurship programs, including iQ, have exposed Jalbert to business knowledge, increased his professional network, and helped him develop a go-to-market plan. He also worked closely with professor Mingyu Qiao, in the Department of Nutritional Sciences in the College of Agriculture, Health and Natural Resources, whom he described as a leader and innovator in sustainable food systems.<\/p>\n He credits the experts at the Connecticut Center for Entrepreneurship & Innovation for advocating for his success; SeaGrant for the connections to and understanding of the industry; and the NOAA Milford Lab for providing expertise in shellfish farming and industry needs.<\/p>\n Jalbert says he is encouraged by the progress his company has made.<\/p>\n \u201cThese are THE people to be working with if you want to advance innovation in this field,\u2019\u2019 he says.<\/p>\n \u201cIt has been a fun year with a lot of learning. We\u2019ve made developments in the science behind our production, which applies well to the shellfish industry. We\u2019ve seen a lot of traction,\u2019\u2019 he says. \u201cShellfish farming has significant environmental benefits along with producing healthy, locally grown seafood. This is an area where our work can have a positive impact on this sustainable seafood industry.\u2019\u2019<\/p>\n Mission of \u2018404 Inc\u2019: Healthier Planet, Healthier People \u00a0<\/strong><\/p>\n Doctoral candidate Pragati Rout and her business partner, Professor Greg Sotzing, share a love of science, a passion for innovation, and an undeniable enthusiasm for creating a healthier planet.<\/p>\n Their startup, 404 Inc., uses innovative organic materials which, when added to laundry detergents, brighten clothing in a manner that is healthier for the wearer and more friendly to the environment than current products, which use oil-industry derivatives. The startup took second place at iQ and received a $10,000 award.<\/p>\n \u201cAt our startup, we\u2019re inspired by the natural glow of jellyfish\u2014and we\u2019re bringing that brilliance to everyday materials using compounds from the hemp plant,\u2019\u2019 Rout says.<\/p>\n \u201cOur fabric color-enhancers are safe, plant-based, and completely non-toxic. They brighten fabrics gently without the need for harsh chemicals, offering an eco-friendly alternative that\u2019s kind to both skin and the planet,\u2019\u2019 she says. \u201cAnd with added antimicrobial properties, they help fabrics stay fresher for longer. It\u2019s nature-powered innovation, designed for a cleaner, brighter future.\u201d<\/p>\n Rout has always had an interest in business. In 2022, she created a startup in her native India, creating compost for organic farming. The business has grown well, and now employs 20 women.<\/p>\n \u201cWith 404 Inc., my second venture as an entrepreneur, the thing that excites me is applying my laboratory knowledge and experience toward something that is useful in real life and value-driven,\u2019\u2019 Rout says. \u201cI hope my journey inspires other scientists and young women. If someone like me, from a small town, can step into entrepreneurship, others can too.\u2019\u2019<\/p>\n Through iQ and programs sponsored by the Connecticut Center for Entrepreneurship & Innovation, Rout says she learned about customer discovery and best business practices. She also received help with the patent process, developed a broader network, and fine-tuned her business pitch.<\/p>\n Sotzing, a professor of chemistry and material sciences, specializes in harnessing the potential of conductive polymers and developing their potential as revolutionary materials and their commercialization to solve societal challenges. He has been described as an eminent figure in higher education and scientific innovation.<\/p>\n \u201cWhat I look for in a new idea or product is its ability to replace harmful substances currently threatening human and environmental health. Many everyday materials \u2014 from PFAS and BPAs to optical brighteners used in detergents \u2014 leave behind toxic byproducts. These chemicals don\u2019t just disappear; they break down into carcinogens that enter our water systems, accumulate in landfills, and eventually make their way into our food chain,\u2019\u2019 he says.<\/p>\n \u201cOne emerging concern is microplastic contamination in edible plants \u2014 a stark reminder that what we produce industrially today directly shapes tomorrow\u2019s ecosystem,\u2019\u2019 he says. \u201cThat\u2019s why I\u2019m excited about this innovation. It offers an opportunity to not only perform better but also to do so without poisoning the Earth in the process.\u2019\u2019<\/p>\n The next step for Rout and Sotzing will be to pitch at Yale Ventures on May 29, with hopes of engaging investors. Because of their UConn experiences, their presentation will be more successful, they say.<\/p>\n![\"A](\"https:\/\/today.uconn.edu\/wp-content\/uploads\/2025\/04\/IMG_6162-225x300.jpeg\")
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