Mary Ellen Camire, PhD, CFS, Food Science and Nutrition Professor at the University of Maine’s School of Food and Agriculture has been named the 75th president of the Institute of Food Technologists (IFT), Chicago, IL, a nonprofit scientific society of professionals in industry, academia, and government engaged in food science, food technology, and related areas. Dr. Camire succeeded Janet E. Collins, PhD, RD, CFS, IFT’s 2013-2014 president. In her position as president, Dr. Camire will work with members and staff to support IFT’s overall mission of advancing the science of food to ensure a safe, abundant and healthful food supply worldwide.
 
Dr. Camire has been an IFT member since 1986 and became a Certified Food Scientist in 2012. She is an IFT Fellow and received the Babcock-Hart Award in 2006 for her contributions to a nutritious food supply. Dr. Camire’s research spans the fields of food technology and nutrition, including: how processing changes nutrients and antioxidants in foods; ingredients and processing techniques to make foods healthier and more satisfying; and assessing consumer reactions to new crops and aquaculture products. Dr. Camire is engaged in promoting consumption of healthful food products and development of sustainable food production. She is also active in the field of sensory evaluation as the director of the University of Maine Sensory Evaluation Center. Over the course of her career Dr. Camire has published 56 peer-reviewed journal articles and 13 book chapters, as well as several technical reports.
 
Colin Dennis, PhD, CFS has been selected as IFT President Elect and will follow Dr. Camire as the 2015-2016 president.