Dishing with food scientist Mary Ellen Camire

Dishing with food scientist Mary Ellen Camire

Mary Ellen Camire is professor of food science and human nutrition at the University of Maine. She’s also the director of the University of Maine Sensory Evaluation Center, where much of her research focuses on how consumers respond to Maine-specific commodities, like seaweed, potatoes, berries and grains. We talked with her about her background in nutrition, why where you eat matters when you are taste testing and how the lab works with new local foods.

Food science finds young fans at OMSI exhibit

Food science finds young fans at OMSI exhibit

The Oregon Museum of Science and Industry turned the second floor of the SAGE Center into an experiment lab.

OMSI took over the space at the Boardman museum Saturday for its Celebrate Oregon Agriculture event, a chance to share some of their popular exhibits and further hone the food science exhibits they use in their outreach program.

Meet The Food Lab Using Science To Understand The Joys Of Eating

Meet The Food Lab Using Science To Understand The Joys Of Eating

Ali Bouzari opens his 2014 Tedx talk with a question about dessert. “Who here has had a really tasty cookie?” he asks the crowd, and then, after allowing the audience to acknowledge their assent (who hasn’t had an extremely tasty cookie? Who doesn’t remember it as one of the finest pleasures in life?), he hits them with another question: “Why?”