Mary Ellen Camire, Ph.D., CFS, food science and nutrition professor at the University of Maine’s School of Food and Agriculture is the 75th president of the Institute of Food Technologists (IFT), a nonprofit scientific society of professionals in industry, academia and government engaged in food science, food technology, and related areas. She succeeds Janet E. Collins, Ph.D., R.D., CFS, IFT’s 2013-2014 president.
As president, 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.
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.
“I’m looking forward to working closely with our members, the IFT staff and the media to build an important dialogue on what the profession has achieved to date, and what the great potential will be in the future,” Camire says. “As IFT’s FutureFood 2050 program continues to roll out, I have the unique opportunity to help highlight the positive impact of food science and technology on food security and nutrition.”
Colin Dennis, Ph.D., has been selected as IFT president-elect, succeeding Camire as 2015-2016 president.