Mary Ellen Camire, CFS

Professor of Food Science and Human Nutrition

Degree: Ph. D. 1989, Texas Woman’s UnCamireiversity
Phone: 207.581.1627
Email: camire@maine.edu
Location: 105 Hitchner Hall

Website: https://sites.google.com/a/maine.edu/mary-ellen-camire-research-page

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 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 and Food Processing

Research:

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.

Recent Publications:

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.