SFA Faculty Listing

Timothy Bowden, Aquaculture
Stephanie Burnett, Horticulture
Beth Calder, Food Science
Lily Calderwood, Horticulture
Mary Ellen Camire, Food Science
Robert Causey, Animal Science
Susan Erich, Plant and Soil Chemistry
Eric Gallandt, Weed Ecology
Charlene Gray, Horticulture
Jianjun (Jay) Hao, Plant Pathology
Mark Hutton, Vegetable Crops
Pauline Kamath, Animal Health
Dorothy Klimis-Zacas, Clinical Nutrition
Anne Lichtenwalner, Animal Science
Robson Machado, Food Science
Ellen Mallory, Sustainable Agriculture
David Marcinkowski, Animal Science
Jade McNamara, Human Nutrition
Eileen Molloy, Human Nutrition
Renae Moran, Pomology
Angela Myracle, Human Nutrition
Balu Nayak, Food Science
Tsutomu Ohno, Soil Chemistry
Brian Perkins, Food Science
Jennifer Perry, Food Microbiology
Bryan Peterson, Horticulture
Greg Porter, Crop Ecology
Juan Romero, Animal Nutrition
Denise Skonberg, Food Science
Susan Sullivan, Human Nutrition
Mona Therrien, Human Nutrition
Matthew Wallhead, Horticulture
James Weber, Animal Science
Adrienne White, Professor Emerita
David Yarborough, Horticulture
Kate Yerxa, Human Nutrition

Beth Calder

Associate Professor of Food Science &
CalderCooperative Extension Food Science Specialist

Degree: Ph.D. 2003, University of Maine
Phone: 207.581.2791
Email:  beth.calder@maine.edu
Location: 349 Hitchner Hall

Professional Interests: 

I assist the food industry with research, testing and educational programs in the areas of food safety and technology.  I am one of the outreach liaisons for the SFA and Cooperative Extension, and I am also the  Director of the UMaine Food Testing Services. I work closely with regulatory agencies (Maine Department of Agriculture, Conservation & Forestry, FDA) and agricultural organizations (MOFGA, Maine Cheese Guild) to further assist farmers and Maine food business growth. I provide assistance to start-up food businesses in understanding licensing, regulations and food safety considerations when starting a food business (please visit this Recipe to Market bulletin for more information), and also co-teach Cooperative Extension’s sanitation, HACCP and FSMA workshops: https://extension.umaine.edu/food-health/food-safety/training/ and Recipe to Market – how to start a food business in Maine. 


  • Applied research and food testing to support Maine’s food industry
  • Focus on food safety, food quality and Maine value-added products
  • Fermented foods

Recent Publications:

Camire, ME; Savoie, K; Perry, J; Calder, BL. 2019. Preliminary assessment of Maine consumers’ educational preferences for fermenting foods at home. Food Protection Trends. Vol 39, No. 2, 116-126.

Perry, J; Calder, BL; Martel, A; Conrad, O; Davis-Dentici, K; Hopkins, K. 2018. Determining Shelf Life and Consumer Acceptability of Processed Maple Sap Beverages for Small Businesses. Maple Syrup Digest. October, 15-28.

Therrien, M; Calder, BL; Castonguay ZJ. 2017. Utilization of an accelerated Queso Fresco recipe to teach concepts of food science in a Didactic Program in Dietetics. Journal of Food Science Education. Free access: https://doi.org/10.1111/1541-4329.12130.

Galetti, JA; Calder, BL; Skonberg, DI. 2017. Mechanical Separation of Green Crab (Carcinus maenas) Meat and Consumer Acceptability of a Value-Added Product.  Journal of Aquatic Food Product Technology. Vol 26, Iss. 2, 2017.

Calder BL, Davis-Dentici K, Hopkins KM. 2016. Evaluating Processing Methods to Produce Safe, Shelf-Stable Maple Sap Beverages for Small Operations. Maple Syrup Digest. February, 30-39.

Ferk CC, Calder BL, Camire ME. 2016. Assessing the Food Safety Knowledge of University of Maine Students.  Journal of Food Science Education. 15(1):14-22.

Calder, B.L.; Kash, E.A. Davis-Dentici, K.; Bushway, A.A.  2012. The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes. J. Food Sci. 77:S342-S347.

Hughes, B.H.; Perkins, L.B.; Calder, B.L.; Skonberg, D.I.  2012.  Fish oil fortification of soft goat cheese.  J. Food Sci. 77:S128-S133.