معرفی
Beth Calder is an Associate Professor of Food Science and Cooperative Extension Food Science Specialist at the University of Maine. She holds a Ph.D. from the University of Maine (2003) and serves as Director of UMaine Food Testing Services. Her work focuses on applied research and outreach supporting Maine’s food industry, emphasizing food safety, quality, and value-added product development. She collaborates with regulatory agencies (FDA, Maine Department of Agriculture) and agricultural organizations (MOFGA, Maine Cheese Guild) to assist farmers and food businesses.
Her professional roles include co-teaching food safety workshops on HACCP, FSMA compliance, and business startup guidance via the 'Recipe to Market' program. Research interests include fermented foods, small-scale beverage processing, and innovative uses for Maine agricultural products like green crab meat and maple sap.
Notable achievements include developing testing protocols for shelf-stable beverages, improving food safety education for students, and creating teaching tools using queso fresco production. Her work bridges academic research with practical industry applications, particularly for startups and small producers.
