Rob Dumas leverages resources across the university system to support economic growth in Maine’s food and agriculture sector, and 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.
Dumas’ work is supported by:
- School of Food and Agriculture at the College of Natural Sciences, Forestry and Agriculture
- Maine Agricultural and Forest Experiment Station
- Office of Strategic Partnerships, Innovation, Resources and Engagement (SPIRE)