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Faculty and Staff - Beth Calder

Dr. Beth Calder

Extension Food Science Specialist

 Assistant Professor for UMaine
Cooperative Extension and
School of Food and Agriculture
Food Science & Human Nutrition
5735 Hitchner Hall, Room 102
University of Maine
Orono, ME  04469-5735
Phone: (207) 581-2791
Fax: (207) 581-1636


Food Industry Web Sites


  • 2003 Ph.D. Food and Nutrition Sciences, University of Maine, Orono
  • 1997 B.S. Food Science and Human Nutrition, University of Maine, Orono
  • 1990 A.S. Dietetic Technology, University of Maine, Farmington


Professional Experience | Research & Outreach Interests | Publications Professional Organizations


Professional Experience 

  • Research consultant, 2003-2005
  • MOFGA Dairy Inspector, 2003-2004
  • NSF Teaching Fellow, 2000-2002
  • Dietetic Technician, Eastern Maine Medical Center, Bangor, ME, 1993-1997 and
  • Louisiana State University Medical Center, Shreveport, LA, 1991-1992
  • Over 20 years dairy management experience

Research & Outreach Interests

  • Applied research, testing and education to support Maine’s food industry
  • Focus on food safety, quality and Maine value-added products
  • Provide assistance to start-up food businesses in understanding licensing, regulations, labeling and   HACCP
  • Oversee process and product review testing



Calder BL, Kash EA, Davis-Dentici K, Bushway AA. 2011. The Effectiveness of Anti-browning Dip Treatments to Reduce After-Cooking Darkening in Potatoes. Journal of Food Science. Submitted.

Hughes BH, Perkins LB, Calder BL, Skonberg DI. 2011. Fish Oil Fortification of Soft Goat Cheese. Journal of Food Science. In press

Calder BL, Skonberg DI, Davis-Dentici K, Hughes BH, Bolton JC. 2011. The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf Life of Fresh-Cut Potatoes.  Journal of Food Science.  76(8):492-8.

Calder BL, Kash EA, Davis-Dentici K, Bushway AA. 2011. Comparison of Sodium Acid Sulfate to Citric Acid to Inhibit Browning of Fresh-cut Potatoes.  Journal of Food Science. 76(3):S164-9.

Calder BL, Skonberg D, Davis-Dentici K, Hughes B. 2011. Treatments to Extend Refrigerated Shelf-life of Fresh-Cut Maine Potatoes. Spudlines, March Issue 49(1): 2-4:

Calder BL, Hopkins K, Annis S. 2011. Identification of Microbial Spoilage in Maple Syrup Samples. Maple Syrup Digest. June 2011.

Majka A, Calder B, Conroy J, Kirkland L, Reimer N, Yerxa K. 2010. An Email Model to Answer Consumer Questions During Times of Staff Shortages. Journal of Extension. June 2010, Vol 48(3)3IAW6.

Kim B, Perkins BL, Calder BL, LeBlanc LA, Bushway RJ. 2009. Comparison of the Efficacy of Sodium Acid Sulfate and Citric Acid Treatments in Reducing Acrylamide Formation in French Fries.  Maine Agricultural and Forest Experiment Station, Technical Bulletin 201:

Calder BL, Bushway AA, Bayer RC, Davis-Dentici KA, Camire ME. 2005. The use of sodium tripolyphosphate to maintain yield and quality of whole cooked, cryogenically frozen lobster (Homarus americanus). Journal of Food Science. 70(9):C523-8.

Blouin N, Brawley SH, Calder BL. 2005. Sensory and fatty acid analyses of Porphyra spp. Journal of Applied Phycology. 18(1):79-85.

Calder BL, Brawley SH, Bagley M. 2003. National Science Foundation graduate teaching fellows promote food science education in K-12 schools inMaine. Journal of Food Science Education. 2:58-60.

Hazen RA, Bushway AA, Davis-Dentici KA, Calder BL. 2003. Effects of chlorine spray and freezing on the microbiological quality ofMaine wild blueberries. Small Fruits Review. 2:87-94.


Professional Organizations

  • Member of the Institute of Food Technologists (IFT) & Northeast IFT
  • Member of the Maine Cheese Guild



Certificate of Appreciation (2004-2005), Margaret Chase Smith School, Skowhegan, ME


Whitewater canoeing & kayaking
Hunting & fishing
Skiing & Snowshoeing
Art & wood carving






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