Mary Ellen Camire’s Post

Officially graduated in B.Sc Food science and Nutrition specialized in Food science and technology

Exploring the Science of Nutrition: #Join our B.Sc. program in Food and Nutrition to delve into the fascinating world of food science and its impact on #health and wellness. The curriculum addresses the growing demand for nutritionists well-versed in food #science and technology, encompassing all facets of food processing, preservation, storage, quality assurance, and long-term nutritional implications. This #course is ideal for you if you are passionate about health and fitness, have a positive attitude, and work well in a team. 𝗙𝗼𝗿 𝗺𝗼𝗿𝗲 𝗶𝗻𝗳𝗼𝗿𝗺𝗮𝘁𝗶𝗼𝗻, 𝗩𝗶𝘀𝗶𝘁: 🌐 www.erauniversity.in #NutritionScience #HealthAndWellness #BScprogram #FoodandNutrition #AdmissionsOpen #ApplyNow #Erauniversity #EU

Imagine trying to regulate a “food” you can’t quite define. That’s just one of the hurdles our government faces as, for the first time in history, their DGAC (Dietary Guidelines Advisory Committee) examines the link between obesity and ultra-processed “food” or UPFs. In similar letters to the DGAC, two food giants (the Institute of Food Technologists (IFT) and the American Frozen Food Institute) lobbied against any UPF regulation, citing one particular argument—“How can you regulate something that has yet to be clearly defined?” They have a point. After all, the already vague definition of ultra-processed “foods” (also known as NOVA Group 4 in America) has changed at least eight times from 2010 to 2017 alone. Eight. Times. To make matters more puzzling, at least FOUR different systems (NOVA, IFIC, UNC, and EPIC) have been adopted worldwide in an attempt to define UPFs. But, instead of clarifying matters, the inconsistencies among classifications only seemed to add to the confusion in the scientific community…making what exactly a UPF is, essentially, a bit of a mystery. Yes, there’s a broad understanding and even some general classifications around UPFs, but there’s ZERO scientific consensus on the definition of UPF OR a standard method of UPF categorization. Who is this ambiguous system currently serving? Because it’s certainly not serving us. If the United States has any hope of regulating this chemical-laden “food” that’s dominating our food supply and devastating America’s health, the ambiguity surrounding UPFs has to be brought to a long-overdue end.

Dr. Carolyn Ross' most recent paper (https://lnkd.in/gnUhikaw) has been published by the International Journal of Food Science and Technology. The title of this work - The texture factor: food product development for discrete populations including orally compromised elderly consumers and children with Down syndrome. This piece argues for the importance of maximizing texture options in the development of personalized food products through the presentation of two case studies, older adults and children with Down syndrome. #productdevelopment #texturesensitivity #sensoryscience #foodscience #foodindustry #olderadults #downsyndrome #childdevelopment

I am excited to share that I have recently completed an online course on FOOD AND HEALTH from Stanford University School of Medicine ! 🎉 Through this comprehensive program, I gained a strong background in food and nutrition, explored contemporary trends in eating, and discovered future directions in health. 🍎🥦✨ Additionally, I participated in cooking workshops in which i learnt most nutritious recipes all around the world .The course equipped me with valuable skills such as ; 1. Understanding nutritional facts and principles of different foods 2. Identifying and understanding the harmful effects of processed foods 3. Analyzing and decoding the science of marketing in supermarkets and not getting manipulated by it 4. Creating a healthy and nutritious plate by making informed food choices 5. Interpreting and understanding food labels to make healthier choices 6. Conducting case studies on individuals consuming processed foods and understanding their impacts 7. Recognizing the detrimental effects of sugar consumption on our lives and health. This course has provided me with invaluable knowledge and skills to make positive contributions to the field of food and health.

🔍 Discover the Hidden Secrets in the Short-Wave Infrared (SWIR) Region: Empowering Food Analysis with Hyperspectral Imaging! 🌾📷 Today's food landscape demands precision and safety like never before. Hyperspectral imaging in the Short-Wave Infrared (SWIR) region is unlocking revolutionary insights into food quality, composition, and safety. https://lnkd.in/de8kEVav

September is National Food Safety Education Month! The Federal government estimates that there are about 48 million cases of foodborne illness annually – that's about 1 in 6 Americans each year. While we are still in September, let’s raise awareness about the critical importance of food safety. IAFNS is committed to proactively improving the understanding and control of microbial and chemical food safety hazards to improve public health. Check out our webinars (https://lnkd.in/gtx8ygaz) and funded projects (https://lnkd.in/gpRaUPkS) to see how we actively work to advance food safety science! Visit www.iafns.org for more information! Together, we can advance science and prevent foodborne illnesses. #foodsafety #publicprivatepartnership #foodandbeverage www.iafns.org

It's #FNCE time! It's always a great time to connect with nutrition colleagues, but this year I'm more excited than usual. First, FNCE is in Denver, a place that is near and dear to me, and one I used to call home. Can't wait to see how it's grown. Second, I have the honor of presenting our International Food Information Council consumer insights on Front-Of-Pack Labeling. Stop by our session on Monday and say hello....or just give me a #SkoBuffs! #foodinsight

This week's Food Fix: Food as medicine gets the spotlight – and Cabinet-level attention in D.C. this week. Child tax credit expansion creeps toward House vote. Congress agrees to government spending levels. And Iowa counties appeal to USDA on Summer EBT. Here's an excerpt: Food as medicine is getting some high-profile attention in D.C. this week as the Department of Health and Human Services prepares to hold its first ever-summit on the topic today. The HHS summit is just the latest sign that food as medicine (or food is medicine – both terms are used interchangeably), which aims to integrate food and nutrition into the massive health care system, is gaining a lot of momentum as a concept. There continues to be a dizzying number of announcements and new partnerships in this space – as I’ve noted before, I frankly find it hard to keep up. A lot of this momentum was catalyzed by the White House food conference, where the idea of expanding food is medicine within both Medicaid and Medicare was listed as a priority for the Biden administration. Food as medicine has not been strictly defined, but generally includes concepts like medically tailored meals and groceries and produce prescriptions as tools to combat diet-related diseases and even food insecurity. Principal lineup: The event this week features a who’s who of top food and health policy officials, including HHS Secretary Xavier Becerra, Agriculture Secretary Tom Vilsack, FDA Commissioner Robert Califf and Roselyn Tso, director of the Indian Health Services. Sens. Cory Booker (D-N.J.) and Roger Marshall (R-Kan.), as well as Reps. Jim McGovern (D-Mass.), Chellie Pingree (D-Maine) and Barbara Lee (D-Calif.) are also speaking at the event. If you're going to be at the summit, shoot me a note! I'll be there in person most of the day. https://lnkd.in/dVVYPkhi

Check out this latest issue of International Journal Of Food Science and Technology - edited by Charles Brennan. Always relevant , always topical.