Mary Ellen Camire, PhD, CFS
Mary Ellen Camire, PhD, CFS is a food science professor at the University of Maine’s School of Food and Agriculture. Her research spans the fields of food technology and nutrition, including: how processing changes nutrients and antioxidants in foods; ingredients and processing techniques to make foods healthier and more satisfying; and assessing consumer reactions to new crops and aquaculture products. Dr. Camire is engaged in promoting consumption of healthful food products and development of sustainable food production. She is also active in the field of sensory evaluation as the director of the University of Maine Sensory Evaluation Center. Over the course of her career Dr. Camire has published 56 peer-reviewed journal articles and 13 book chapters, as well as several technical reports.
Dr. Camire has assisted many food companies, ranging in size from home-based processors with one or two staff to multinational corporations. Dr. Camire has served the food science field as a panelist on U.S. Department of Agriculture competitive grant panels, and she was also the panel manager for post-harvest food safety competitive grants and the Small Business Innovative Research Food Science and Nutrition panel. Her expertise has been sought for grant reviews by funding agencies in Finland, Romania, Saudi Arabia, and other nations.
Dr. Camire has been an IFT member since 1986 and became a Certified Food Scientist in 2012. She is an IFT Fellow and received the Babcock-Hart Award in 2006 for her contributions to a nutritious food supply.
Dr. Camire received her PhD from Texas Woman’s University. She also holds a Bachelor of Arts in evolutionary and organismal biology from Harvard University and a Masters in nutrition from the University of Massachusetts-Amherst.