Rob Dumas

As the Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture at the University of Maine, Rob is responsible for leveraging the resources of the university system to support economic growth in Maine’s food and agriculture sector. In addition to the School of Food and Ag, Rob also works as part of Cooperative Extension and the Office of Strategic Partnerships, Innovation, Resources and Engagement, positioning him to facilitate broad-based support for Maine food producers. Rob manages two commercial food production facilities located in Hitchner Hall on the Orono campus that serve as research, education, and support facilities for producers. Rob is a Certified Executive Chef through the American Culinary Federation (currently serving as the President of the Down East Chapter) and a U.S. Navy veteran with service on both nuclear submarines and EA/PQ duty in Washington D.C. Rob earned a bachelor’s degree in culinary arts at the New England Culinary Institute in Vermont.