معرفی
Dr. Mary Ellen Camire is a Professor of Food Science and Human Nutrition at the University of Maine's School of Food and Agriculture. Her research bridges food technology and nutrition, focusing on nutrient preservation, sustainable food production, and consumer acceptance of innovative foods. She leads the University of Maine Sensory Evaluation Center, studying Maine commodities like seaweed, potatoes, and berries. Her teaching includes advanced courses on nutrition, aging, and sensory science.
Education:
- Ph.D. in Food Science, Texas Woman’s University (1989)
- M.S. in Nutrition, University of Massachusetts (1982)
- B.A. in Biology, Harvard-Radcliffe College (1979)
Research Interests: Development of healthful foods, dietary fiber applications, sensory evaluation, and improving nutrition for older adults. Recent work includes Pickering emulsion stability, kelp processing, and food insecurity.
Awards: Recognized for contributions to food science education and research, including the IFT Tanner Award (2019) and IFT Fellow status (2007).
Grants & Collaborations: Funded by the Maine Technology Asset Fund for sensory testing services. Collaborates with USDA, FDA, and the U.S. Army Natick Soldier Center on sensory and consumer science projects.
