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 230 Nutritional and Medical Terminology, 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 585/586 Sensory Evaluation I/ll, 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. My lab group is also a participant in the validation of international dietary fiber and antioxidant analytical methods.
Johnson, A.M., Porter, G., & Camire, M.E. 2019. Low-acrylamide french fry acceptance: a pilot study. Journal of Food Science. https://doi-org.prxy4.ursus.maine.edu/10.1111/1750-3841.14844
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. https://doi-org.prxy4.ursus.maine.edu/10.1111/ijfs.14296
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://joe.org/joe/2019april/rb4.php
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.
Camire, M.E. 2018. An overview of grain components and changes occurring in grain constituents with different forms of processing. Chapter 1 in T. Beta & M.E. Camire, (Ed.) Cereal grain-based functional foods: carbohydrate and phytochemical components. Cambridge, UK: Royal Society of Chemistry.
Mellette, T., Yerxa, K., Therrien, M., & Camire, M.E. 2018. Whole grain muffin acceptance by young adults. Foods. 7(6):91. Open access: http://www.mdpi.com/2304-8158/7/6/91.pdf
Coffman MA, Camire ME. 2017. Perceived barriers to increased whole grain consumption by older adults in long-term care. Journal of Nutrition in Gerontology and Geriatrics. 36(4): 178-188.
Wu VCH, Drummond F, Tadepalli S, Camire ME, Davis-Dentici K, Bushway A, Yarborough DE. 2017. Salmonella spp. dynamics in wild blueberry, Vaccinium angustifolium Aiton. World Journal of Microbiology. 4(1): 064-071. Open Access: https://premierpublishers.org/wjm/211220163784
Wells M, Potin P, Craigie J, Raven J, Merchant S, Helliwell K, Smith A, Camire ME, Brawley, S. 2017. Algae as nutritional and functional food sources: Revisiting our understanding. Journal of Applied Phycology. doi:10.1007/s10811-016-0974-5 . Open Access: http://link.springer.com/article/10.1007/s10811-016-0974-5
Korczak R, Marquart L, Slavin JL, Ringling K, Chu YF, O’Shea M, Harriman C, Toups K, de Vries J, Klurfeld DM, Camire ME, Unnevehr L. 2016. Thinking critically about whole grain definitions: Summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit. American Journal of Clinical Nutrition. doi: 10.3945/ajcn.115.126672 Open Access: http://ajcn.nutrition.org/content/early/2016/11/01/ajcn.115.126672.full.pdf+html
Ho, E.; Marquat, L.F.; Camire, M.E. 2016. Whole grains and health: Empowering dietary change. Food Technology 70:47-51.
Ferk, C.C.; Calder, B.L.; Camire, M.E. 2016. Assessing the food safety knowledge of University of Maine students. Journal of Food Science Education 15:14-22.
Camire, M.E. 2016. Chapter 23, Potato and human health, in Advances in Potato Chemistry and Technology, 2nd ed., J. Singh and L. Kaur (Ed.). Cambridge, UK: Academic Press, p. 684-704.
Camire, M.E. & Collins, J.E. 2015. Transparent, actionable framework for food and nutrition research public-private partnerships. Journal of Food Science 80(7):vi-vii.