Hello everyone! Please take a look at the New England SCC’s latest newsletter! In it you will find the details of our next meeting (TONIGHT!) where we will discuss the intersection of food and cosmetics as presented by Dr. Camire from the University of Maine.
Our speaker will be Mary Ellen Camire, Ph.D., CFS, Professor of Food Science & Human Nutrition (School of Food & Agriculture of the University of Maine) who will be presenting on Food Chemistry.
Professor Camire has been a faculty member at the University of Maine since 1989 and has served on the AACC International Board of Directors, and as President in 2008-2009. In 2006 she received the Babcock-Hart award from IFT and ILSI, and in 2007 became an IFT Fellow. She received her College and University Outstanding Researcher Awards in 2008. She was the 75th president of the Institute of Food Technologists. In 2015 Mary Ellen received the General Mills Bell Institute of Health and Nutrition Innovation Award from the American Society for Nutrition. Her research interests include chemical changes in processed foods, factors influencing consumer acceptability of healthful foods, and health benefits of whole grains, seaweed and other local foods. A native of Somerville, MA, she holds an A.B. in biology from Harvard-Radcliffe College, a M.S. in nutrition from the University of Massachusetts, and a Ph.D. with a specialization in food science from Texas Woman’s University.
Location: Sweet Kitchen & Bar, 72 Shrewsbury Street, Worcester, MA
Time: 5-8pm