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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

Courses Taught
FSN 230 Nutritional & Medical Terminology (Internet course, fall & spring)

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

FSN 514 Principles of Thermal Processing (Internet course, fall, odd years, co-taught with Dr. Alfred Bushway)

FSN 524 Research Methods and Biostatistical Techniques (Live and Internet, Fall odd years and summer, even years)

FSN 571 Technical Presentations (every fall)

FSN 530 Complementary Nutrition Practices (spring, even years)

FSN 585 Sensory Evaluation of Foods (fall, odd years)

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

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

Chemical changes during extrusion cooking of foods

Dietary supplements

Sensory evaluation, including consumer testing via the Internet

Healthy food product development
 
Funded Projects
Development of wild blueberry and soy foods

Evaluation of the potential for a qualified health claim for wild blueberries

Can wild blueberries prevent cardiovascular disease?

Antioxidants in Potatoes: Does Variety Influence Levels And Does Information Influence Decision to Buy, with John Jemison of Cooperative Extension

Consumer attitudes towards extruded salmon jerky

Healthy foods development and evaluation

Predicting consumers’ interest in healthy foods

Prevention of type 2 diabetes by anthocyanin-rich foods

Survey of Maine medicinal herb processors

Recently acquired equipment: 
Hologic Discovery W analyzer for bone density and body composition measurements; Beckman Coulter CX-4 Pro clinical analyzer (USDA grant to 4 faculty); SafTest lipid oxidation analyzer (UM Scientific and Book Fund award); Goodnature beverage pasteurizer.

Recent Publications 

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, Oncorhynchus mykiss. 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 (Homarus americanus). 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.

Professional Activities and/or Services
Secretary, Food and Nutrition Sciences Doctoral Faculty Committee 

UM Distance Education Advisory Committee

UM Bachelor of University Studies Program Committee

Member, AACC International 

President-elect, AACC International, 2007-2008.

Director, AACC International Board, 2004-2007

Chair, AACC International Book Acquisition Committee, 2003-2006

Member, AACC International Finance Committee, 2005-2007

AACC International representative to Council for Agricultural Science and Technology Board of Directors, 2006-2008.

Associate Editor, Cereal Chemistry, 2000-2002
 
Member, AACC Intl. Nutrition Division; chair, 1996-97
 
Member, AACC Intl. Processing and Nutrition Divisions
 
Member, AACC Barley and Dietary Fiber & Starch Technical Committees
 
Member, AACC Dietary Fiber Definition Committee 

Member American Chemical Society 
Member, Agricultural and Food Chemistry Division
 
Professional Member,Institute of Food Technologists 

IFT Food Science Communicator, 1994-present

IFT General Communications Committee, 2004-2006

IFT Executive Committee, 2001-2004 

IFT Peer-reviewed Communications Committee, Chair, 2006-2007.

IFT Communications Management Committee, 2006-2007.

Maine Organic Famers and Growers Association, member.

ExComm Liaison to Information Systems Committee, 2001-2003

ExComm Liaison to Management Committee for Membership Experiences, 2003-2004

IFT 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
 
Member, IFT Northeast Section 
Chair, Research Committee, 1999-2000 

Member, Phi Tau Sigma Honor Society, President, 2000-2001

Regular member, American Society for Nutrition, and Dietary Bioactive Compounds and Nutritional Education Research Interest Groups
 
Member, Maine Nutrition Council
Board member, 2000 - 2003
 
Editorial Board, Journal of Food Quality
 
Editorial Board, Advances in Food and Nutrition Research, 2003-2006

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.

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

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.

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