Mary Ellen Camire, CFS

Professor of Food Science and Human Nutrition

Degree: Ph. D. 1989, Texas Woman’s UnCamireiversity
Phone: 207.581.1627
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 406 Nutritional Care of Older Adults (co-taught with Dr. Therrien-Genest), 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 475/575 Sensory Evaluation Laboratory, FSN 586 Sensory and Consumer Science Applications, 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 assess the consumer reactions to new crops and aquaculture products. I am engaged in promoting the consumption of healthful food products and the development of sustainable food production. I manage the University of Maine Sensory Evaluation Center and study consumer attitudes to many Maine commodities such as maple syrup, seaweed, potatoes, berries, grains, beverages and aquaculture crops. I have a strong interest in improving the nutritional status of older adults and disadvantaged individuals. Potential graduate students should have completed at least one semester course each in organic chemistry and biochemistry. Previous experience in sensory evaluation is strongly encouraged for applicants interested in food science. I am no longer accepting Ph.D. students.

Recent Publications:

Patel, A. S., LakshmiBalasubramanium, S., Nayak, B., & Camire, M.E. (2023). Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water Pickering emulsions. Food Hydrocolloids, 134: 108120.

Patel, A. S., LakshmiBalasubramanium, S., Nayak, B., & Camire, M.E. (2022). Lauric acid adsorbed cellulose nanocrystals retained the physical stability of oil-in-water Pickering emulsion during different dilutions, pH, and storage periods. Food Hydrocolloids, 124(Part A):107139.

Akomea-Frempong, S., Skonberg, D.I., Camire, M.E., & Perry, J.J. (2021). Impact of blanching, freezing, and fermentation on physicochemical, microbial, and sensory quality of sugar kelp (Saccharina latissima). Foods, 10(10): 2258.

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.

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.