Advances in Food Processing Challenges for the Future


Mary Ellen D. Camire, IFT, USA

Mary Ellen CamireMary Ellen Camire is a food science and human nutrition professor at the University of Maine’s School of Food and Agriculture. She received her Ph.D. from Texas Woman’s University, M.S. in nutrition from the University of Massachusetts-Amherst, and A.B. in biology from Harvard University. She teaches two sensory evaluation courses, and courses in complementary medicine, food preservation and nutritional changes in foods due to processing.

Dr. Camire became a Certified Food Scientist in 2012. In 2006 she received the Babcock-Hart Award. Dr. Camire became an IFT Fellow in 2007. She served as president of Phi Tau Sigma and AACC International.

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Food Packaging and Shelf Life

Food Technology

Food Technology