Mary Ellen Camire
Camire’s research spans the fields of food technology and human nutrition including how processing changes a food’s nutrients and antioxidants; ingredients and processing techniques to make foods more healthful and satisfying, and assessing consumer reactions to new crops by sensory evaluation. She is interested in improving the nutritional status of older and disadvantaged individuals, and in promoting the consumption of healthy foods and the development of sustainable food production. Visit Camire’s biography to learn more.
Camire’s work is supported by:
- School of Food and Agriculture at the College of Natural Sciences, Forestry and Agriculture
- Maine Agricultural and Forest Experiment Station
Experiment Station contributions
- Current project: Palatable, Healthful Foods for Maine
- Current project: Collaborative Potato Breeding and Variety Development Activities to Enhance Farm Sustainability in the Eastern US