Mary Ellen Camire, CFS
Professor of Food Science and Human Nutrition
Degree: Ph. D. 1989, Texas Woman’s University
Location: 105 Hitchner Hall
Google Scholar: Camire Publication Citations
Professional Interests: Development, evaluation, and consumer acceptance of healthful foods; nutrition education and behavior; dietary fiber; satiety; sensory evaluation
Teaching: FSN 501 Advanced Human Nutrition, FSN 508 Nutrition and Aging, FSN 524 Responsible Design, Conduct, and Analysis of Research, FSN 530 Integrative and Functional Nutrition, FSN 585 Principles of Sensory Evaluation, FSN 603 Nutrients Changes in the Food System
My research spans the fields of food technology and human nutrition, including how processing changes nutrients and antioxidants in foods; ingredients and processing techniques to make foods more healthful and satisfying; and assessing consumer reactions to new crops and aquaculture products. I am engaged in promoting consumption of healthful food products and development of sustainable food production. I manage the University of Maine Sensory Evaluation Center and study consumer attitudes to many Maine commodities such as aquacultured foods including seaweed, potatoes, berries, grains and beverages. I have a strong interest in improving the nutritional status of older adults and disadvantaged individuals.
Camire, M.E. 2021. Chapter 30. Food insecurity. In: Handbook of Rural Aging, L.W. Kaye, ed. New York: Routledge. pp. 170-173.
Cutting, K., Savoie, K. A., Camire, M.E., & Yerxa, K. 2021. Exploration of high-risk food coping strategies of Maine food pantry clients. Journal of the National Extension Association of Family & Consumer Sciences, 15, 12-16.
Bouchard, D., Camire, M. E., Davis, C., Shaler, G., Dumont, R., Bernier, R., & Labbe, R. 2021. Attitudes towards aquaculture and seafood purchasing preferences: Evidence from a consumer survey of Atlantic States. Aquaculture Economics and Management. Doi: 10.1080/13657305.2020.1869859
Johnson, A.M., Porter, G., & Camire, M.E. 2019. Low-acrylamide french fry acceptance: a pilot study. Journal of Food Science.84(12): 3717-3725.
Pandya, J., DeBonee, M., Corradini, M., Camire, M., McClements, D., & Kinchla, A. 2019. Development of vitamin E enriched functional foods: stability of tocotrienols in food systems. Internation Journal of Food Science and Technology, 84 (12): 3196-3204.
Bonnett, R., Camire, M.E., Therrien, M., and Yerxa, K. 2019. Long-term knowledge and behavior change of participants in a Northeast nutrition education program. Journal of Extension. 57(2). 2RIB4. https://tigerprints.clemson.edu/joe/vol57/iss2/13/
Camire, M.E, Savoie, K., Perry, J., & Calder, B. 2019. Preliminary assessment of Maine consumers’ educational preferences for fermenting foods at home. Food Protection Trends. 39(2): 116-126.