Mary Ellen Camire

Expertise

πŸ§“πŸ» Aging and older adults, 🍽 Consumer preference, 🍩 Food science, 🍞 Food security, πŸ₯¦ Nutrition, πŸ₯” Potatoes, 🍀 Seafood, πŸ¦€ Shellfish

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.

A bubble graph showing a 60% research and 40% teaching appointment split.
Camire balances her time between teaching courses about nutrition, aging, research design, and sensory evaluation (40%) and studies how to leverage food technology to make foods more healthy and satisfying (60%).

Appointment details

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