Beth Calder

Associate Extension Professor and Food Science Specialist
107 Nutting Hall, Orono, ME 04469-5735
Phone: 207.581.2791
Email: beth.calder@maine.edu

Beth Calder is the Food Science Specialist for the University of Maine Cooperative Extension and School of Food & Agriculture. Beth is the Director of the Process and Product Review Testings Services. She assists the food industry with research, food testing and educational programs in areas of food safety and technology, including how to start a food business in Maine. She also works closely with regulatory agencies and agricultural organizations, such as the Maine Organic Farmers and Gardeners Association and the Maine Cheese Guild, to further assist farmers and Maine food business growth.

Education:

  • Ph.D., Food and Nutrition Sciences, University of Maine, Orono, 2003
  • B.S., Food Science and Human Nutrition, University of Maine, Orono, 1997
  • A.S., Dietetic Technology, University of Maine, Farmington, 1990

Work-related Certificates:

  • Meat and Poultry HACCP
  • Seafood HACCP (Train the Trainer Certified)
  • Better Process Control School

Professional Organizations:

  • Institute of Food Technologists