Skip Navigation

Faculty and Staff - Mary Ellen Camire

School of Food and Agriculture
Food Science and Human Nutrition
5735 Hitchner Hall, Room 105
University of Maine
Orono, ME  04469-5735

Phone: 207- 581-1627
Fax: 207- 581-1636
Email: Mary.Camire@umit.maine.edu

Education
1989 Ph.D., Food Science, Texas Woman’s University, Denton, TX.

1982 M.S., Nutrition, University of Massachusetts, Amherst, MA.

1979 A.B., Biology, Harvard-Radcliffe College, Cambridge, MA.

Professional Experience | Courses Taught | Research Interests | Funded Projects | Publications | Professional Activities

Professional Experience

 
Professor, University of Maine, 2000 – present

Associate Professor, University of Maine, 1994-2000

Department Chair, University of Maine, 1995- 1998

Assistant Professor, University of Maine ,1989 -1994

Honors

2006 Babcock- Hart Award from the Institute of Food Technologists and the International Life Sciences Institute North America.

2007 IFT Fellow.

2008 University of Maine College of Natural Sciences, Forestry and Agriculture Outstanding Researcher Award.

2008 University of Maine Presidential Research and Creative Achievement Award.

Courses Taught

FSN 230 Nutritional & Medical Terminology (Internet course, fall, spring and summer)

FSN 501 Advanced Human Nutrition (Internet course, summer 2012)

FSN 502 Food Preservation (Internet course, fall, even years, co-taught with Dr. Alfred Bushway)

FSN 508 Nutrition and Aging (Internet, spring 2013)

FSN 514 Principles of Thermal Processing (Internet course, spring 2013)

FSN 524 Research Methods and Biostatistical Techniques (Internet course, every Fall)

FSN 571 Technical Presentations (every fall)

FSN 530 Complementary Nutrition Practices (spring, even years)

FSN 585 Sensory Evaluation I (spring, odd years)

FSN 586 Sensory Evaluation II (fall, odd years)

FSN 603 Nutrients and Food Processing (Internet course, spring even years)

Research Interests
Health benefits of dietary supplements, foods and food components, including prevention and amelioration of obesity, diabetes and cardiovascular disease

Chemical changes during food processing particularly extrusion cooking

Sensory evaluation, including consumer testing via the Internet

Healthy food product development

Current Projects

  • Consumer attitudes towards potatoes
  • Influence of agronomic practices on wild blueberry composition and sensory quality
  • Cranberry consumption influences on satiety and post-prandial glucose response
  • Healthy foods development and evaluation
  • Fostering local organic wheat in Maine and Vermont
  • Stability of purple corn anthocyanins during extrusion
  • Barriers to whole grain and dietary fiber consumption
  • Survey of dietitians in long-term care facilities regarding barriers to whole grain food delivery
  • Does dietary fiber and whole grain content labeling increase consumption?
  • Reduction of acrylamide in processed potatoes

Publications since 2000

Camire ME. 2000. Fruits. Ch. 20, Food Chemistry: Principles and Applications. S. Smith and G. Christen, Ed. Am. Food & Nutrition Center, Cutten, CA.

Camire ME. 2000. Dietary supplements. In Science and Technology of Functional Foods, TP Labuza and MK Schmidl, Eds. Aspen Publishing, MD.

Camire ME. 2000. Chemical & nutritional changes in food during extrusion. In Extruders in Food Applications, MN Riaz, Ed. Technomic Press, Lancaster, PA.

Camire ME. 2000. Bilberries and blueberries as functional foods and pharmaceuticals. In Functional Foods: Herbs, Botanicals and Teas, G. Mazza and B.D. Ooomah, Ed. Technomic Press, Lancaster, PA.

Camire ME, Ausman LM, Decker E, Larick D, Nielsen SS, Patrick R, Petersen D, Regenstein J, Schaller D, Solberg M, Whiting R, and Zawel S. 2001. Diet and Health Research Needs. Food Technology 55(5):189-191.

Camire ME. 2001. Extrusion and nutritional quality. In Extrusion Cooking, R Guy, Ed. Woodhead Publishing, Cambridge, UK.

Surjawan I, Dougherty MP, Bushway RJ, Bushway AA, Briggs JL and Camire ME. 2001. Sulfur Compounds Reduce Potato Toxins During Extrusion Cooking. Journal of Agricultural and Food Chemistry. 49(6):2835-2838.

Camire ME. 2001. Dietary fiber supplements. Ingredients, Health, and Nutrition.

McCleary BV, McNally M, Rossiter P, Aman P, Amrein T, Arnouts S, Arrigoni E, Bauer L, Bavor C, Brunt K, Bryant R, Bureau S, Camire ME, Champ M, Chen Q, Chin ML, Colilla W, Coppin J, Costa D, Crosby G, Dean J, Berrios JD, de Valck J, Doerfer J, Dougherty M, Eybye K, Fahey G, Femenia A, Forssell P, Gelroth J, Geske J, Hidaka H, Isaksen MF, Kettlitz B, Kozlowski F, Laerke HN, Li B, Lincoln Y, Liu Q, Martensson AC, Mattys S, Meuser F, Monro J, Niba L, Niemann C, Panozzo J, Rossiter P, Roturier JM, Sampson C, Sanders P, Suter D, Tas AA, Themeier H, Tudorica C, Watson R, Weber L, Weinstein M, Wilkinson M, Yen J, Zheng T. 2002. Measurement of resistant starch by enzymatic digestion in starch and selected plant materials: Collaborative study. J AOAC Intl 85 (5): 1103-1111.

Camire ME, Chaovanalikit A, Dougherty MP, and Briggs J. 2002. Blueberry and grape anthocyanins as breakfast cereal colorants. Journal of Food Science. 67(1):438-441.

Camire ME. 2002. Phytochemicals in the Vaccinium family: bilberries, blueberries, and cranberries. In Phytochemicals: Their Role in Nutrition and Health, M.S. Meskin, W.R. Bidlack, A.J. Davies, and S.T. Omaye, Eds. Technomic Press, Lancaster, PA.

Camire ME. 2002. Berry beneficial. Dairy Industries International. 67(5): 15-16.

Camire ME. Jams and Jellies. 2002. Ch. 12 in Food Chemistry: Principles and Applications. A Workbook. G. Christen, Ed. Am. Food & Nutrition Center, Cutten, CA.

Hammond J, Marquis B, Michaels R, Oickle B, Segee B, Vetelino J, Bushway A, Camire ME and Davis-Dentici K. 2002. Semiconducting metal-oxide array for monitoring fish freshness. Sensors and Actuators B: Chemical. 84(2-3):113-122.

Camire ME and Dougherty MP. 2002. Wheelchair-modified sensory booths do not influence evaluation of chocolate pudding. Journal of Sensory Studies. 17(3):257-261.

Camire ME. 2002. Extrusion cooking. Ch. 14 in The Nutrition Handbook for Food Processors, C.J.K. Henry and C. Chapman, Eds. Woodhead Publishing Ltd., Cambridge UK.

Ghazanfar S and Camire ME. 2002. Influence of health attitudes and information on acceptability of cranberry juice blends. Journal of Food Science. 67(9): 3497-3501.

Camire ME and Dougherty MP. 2002. Raisin dietary fiber composition and in vitro bile acid binding. Journal of Agricultural & Food Chemistry 51 (3): 834 -837.

Chaovanalikit A, Dougherty MP, Camire ME and Briggs J. 2003. Ascorbic acid fortification reduces anthocyanins in extruded blueberry-corn cereals. Journal of Food Science. 68(6):2136-2140.

Murphy MG, Skonberg DI, Camire ME, Dougherty MP, Bayer RC, and Briggs JL 2003. Chemical composition and physical properties of extruded snacks containing crab-processing by-product. Journal of the Science of Food and Agriculture 83(11):1163-1167.

Chambers B and Camire ME 2003. Can cranberry supplementation benefit adults with type 2 diabetes? Diabetes Care 26(9):2695-2696.

Camire ME, Childs N, Hasler CM, Pike LM, Shahidi F, and Watkins BA. 2003. Nutraceuticals for Health Promotion and Disease Prevention. Issue Paper 24. Council for Agricultural Science & Technology, Ames Iowa.

Camire ME. 2004. Technological challenges of whole grain foods. Cereal Foods World. 49(1): 20-22.

Surjawan I, Dougherty MP, Camire ME and Jemison J. 2004. Malting quality of Maine-grown barley. ME Agricultural & Experiment Station Publication MR433. 13 pp.

Viscidi KA, Dougherty MP, Briggs J, and Camire ME. 2004. Complex phenolic compounds reduce lipid oxidation in extruded oat cereals. Lebensmittel-Wissenschaft und-Technologie (LWT) 37(7):789-796.

Teh, Y-H, Dougherty MP, and Camire ME. 2005. Frozen blueberry-soy dessert quality. Journal of Food Science. 70(2):S119-22.

Camire ME, Dougherty MP. 2005. Internet survey of nutrition claim knowledge. Journal of Food Science Education 4(2):18-21.

D’Souza N, Skonberg DI, Camire ME, Guthrie KE, Malison J, Lima L. 2005. Influence of dietary genistein levels on tissue genistein deposition and on the physical, chemical, and sensory quality of rainbow trout, Oncorhynchusmykiss. Journal of Agricultural and Food Chemistry 53(9): 3631-3636.

Obatolu VA, Skonberg DI, Camire ME, Dougherty MP. 2005. Effect of moisture content and screw speed on the physical chemical properties of an extruded crab-based snack. Food Science & Technology International 11(2): 121-127.

Camire ME, Dougherty MP and Briggs JL. 2005. Antioxidant-rich foods retard lipid oxidation in extruded corn. Cereal Chemistry. 82(6):666-670.

Calder BL, Bushway AA, Bayer RC, Davis-Dentici KA, and Camire ME. 2005. The use of sodium tripolyphosphate to maintain yield and quality of whole cooked, cryogenically frozen lobster (Homarusamericanus). Journal of Food Science. 70(9):C523-C528.

Camire ME, Dougherty MP, and Teh Y-H. 2006. Frozen wild blueberry-tofu-soymilk desserts. Journal of Food Science. 71(2):S119-123.

Camire ME, Bolton J, Jordan JJ, Kelley S, Oberholtzer A, Qiu X, and Dougherty MP. 2006. Color influences consumer opinions of wheat muffins. Cereal Foods World 51(5): 274-276.

Camire ME, Dougherty MP, and Briggs JL. 2007. Functionality of fruit powders in extruded corn breakfast cereals. Food Chemistry. 101(2): 765-770.

Potter RM, Dougherty MP, Halteman WA and Camire ME. 2007. Characteristics of wild blueberry–soy beverages. LWT- Food Science & Technology. 40(5):807-814.

Camire ME and Blackmore M. 2007. Breakfast foods and satiety. Food Technology. 61(2): 24-30.

Bushway A, Buzzard K, Camire ME and Bushway R. 2007. Lowbush blueberry purees control lipid oxidation in precooked refrigerated ground turkey patties. International Journal of Food Science, Technology & Nutrition. 1(1):39-47.

Teh T, Dougherty MP, and Camire ME. 2007. How do consumer attitudes influence acceptance of a novel wild blueberry-soy product? Journal of Food Science. 72(7):S516-S521.

Jemison JM, Sexton P, and Camire ME. 2008. Factors influencing consumer preference of fresh potato varieties in Maine. American Journal of Potato Research. 85(3): 140-149.

Kong J, Dougherty MP, Perkins LB, and Camire ME. 2008. Composition and consumer acceptability of a novel extrusion-cooked salmon snack. Journal of Food Science. 73(3):S118–S123.

Camire ME, Kubow S and Donnelly, D. 2009. Potatoes and human health. Critical Reviews in Food Science and Nutrition 49(10):823-840.

Kong J, Perkins LB, Dougherty MP, and Camire ME. 2011. Control of lipid oxidation in extruded salmon jerky snacks. Journal of Food Science. 76(1):C8-C13.

Camire ME. 2011. Understanding consumer perceptions about wheat and health.  In: Wheat Science Dynamics: Challenges and Opportunities, Eds. Chibbar, R.N. and J. E. Dexter. Agrobios (International) Jodhpur, India. Pp 409-417.

Camire, ME. 2011. Nutritional changes during extrusion cooking. In Advances in Food Extrusion Technology, M Maskin, A Altan, Eds. CRC Press, Boca Raton.

Oberholtzer AS, Dougherty MP, and Camire ME. 2011. Characteristics of formed Atlantic salmon jerkey.  Journal of food Science 76(6):5396-5400.

Professional Activities and/or Services

University of Maine

  • Chair, FSN Professional Advisory Committee
  • Food and Nutrition Sciences Doctoral Faculty Committee
  • Bachelor of University Studies Program Committee
  • Dietetic Internship Advisory Committee
  • Division of Health and Biomedical Sciences Steering Committee

AACC International

  • Past president  & chair of board, 2009-2010
  • President, 2008-2009
  • President-elect,  2007-2008
  • Director,  2004-2007
  • Chair, Book Acquisition Committee, 2003-2006
  • Member,  Finance Committee, 2005-2007
  • Representative to Council for Agricultural Science and Technology Board of Directors, 2006-2008.
  • Associate Editor, Cereal Chemistry, 2000-2002, 2009-2010
  • Nutrition Division chair, 1996-1997
  •  Dietary Fiber &Carbohydrate Technical Committee
  • Dietary Fiber Definition Committee  1999-2000
  • Member, Nominations and Elections Committee, 2910-2013

Institute of Food Technologists

 

  • Professional Member
  • Food Science Communicator/ Spokesperson, 1994-present
  • Editorial Board, Comprehensive Reviews in Food Science & Food Safety
  • General Communications Committee, 2004-2006
  • Executive Committee, 2001-2004
  • Liaison to Information Systems Committee, 2001-2003
  • Liaison to Management Committee for Membership Experiences, 2003-2004
  • Peer-reviewed Communications Committee, Chair, 2006-2007
  • Communications Management Committee, 2006-2007
  • Food & Nutrition Society Alliance (FANSA)representative, 2000-2001
  • Chair, IFT Nutrition Division, 1999-2000
  • Member, IFT Food Chemistry, Product Development, Food Laws & Regulations, Food Engineering and Education Divisions,  IFT Northeast Section
  • Chair, Research Committee, 1999-2000

American Chemical Society

  • Agricultural and Food Chemistry Division

Maine Organic Famers and Growers Association

Phi Tau Sigma Honor Society

  • President, 2000-2001

American Society for Nutrition, and Dietary Bioactive Compounds and Nutritional Education Research Interest Groups

Maine Nutrition Council

  • Board member, 2000 – 2003

Editorial Board, Journal of Food Quality

Editorial Board, Advances in Food and Nutrition Research, 2003-2010

Professional Member, American Diabetes Association

Editorial Board, Food Science & Technology International

Health Advisory Committee, Cranberry Institute, 1999-2001

Panel Manager, USDA NRICGP Post-Harvest Food Safety Panel 2003 and 2004

Council for Agricultural Science & Technology (CAST) Chair, Nutraceuticals for Health Promotion and Disease Prevention issue paper committee

Member, Eastern Maine Medical Center Human Rights Committee B.  2008-2010

Member, Brewer, ME, Conservation Commission, 2006-2008

Member, Grains for Health Scientific Advisory Committee, 2008-2012


Back to Faculty and Staff