SFA Faculty Listing
Timothy Bowden, Aquaculture
Stephanie Burnett, Horticulture
Beth Calder, Food Science
Lily Calderwood, Horticulture
Mary Ellen Camire, Food Science
Robert Causey, Animal Science
Susan Erich, Plant and Soil Chemistry
Eric Gallandt, Weed Ecology
Charlene Gray, Horticulture
Jianjun (Jay) Hao, Plant Pathology
Mark Hutton, Vegetable Crops
Pauline Kamath, Animal Health
Dorothy Klimis-Zacas, Clinical Nutrition
Anne Lichtenwalner, Animal Science
Robson Machado, Food Science
Ellen Mallory, Sustainable Agriculture
David Marcinkowski, Animal Science
Jade McNamara, Human Nutrition
Eileen Molloy, Human Nutrition
Renae Moran, Pomology
Angela Myracle, Human Nutrition
Balu Nayak, Food Science
Tsutomu Ohno, Soil Chemistry
Brian Perkins, Food Science
Jennifer Perry, Food Microbiology
Bryan Peterson, Horticulture
Greg Porter, Crop Ecology
Juan Romero, Animal Nutrition
Denise Skonberg, Food Science
Susan Sullivan, Human Nutrition
Mona Therrien, Human Nutrition
Matthew Wallhead, Horticulture
James Weber, Animal Science
Adrienne White, Professor Emerita
David Yarborough, Horticulture
Kate Yerxa, Human Nutrition
Associate Professor of Food Science
Degree: Ph. D. 1997, University of Washington
Location: 104 Hitchner Hall
Lab Website: https://umaine.edu/seafoodlab/
Professional Interests: Seafood by-product utilization; processing effects on seafood quality; value added product development; aquaculture products.
Teaching: FSN 396 Field Experience, FSN 425 Contemporary Issues in the Food Industry, FSN 440 Utilization of Aquatic Food Resources, FSN 450 Food Biotechnology, FSN 482/483 Food Chemistry/Laboratory, FSN 520 Food Product Development
The overall goal of my research program is to apply food science principles to improve the economic and environmental sustainability of the seafood sector. Fundamentally, it is about reducing waste, optimizing the use of valuable aquatic resources, and developing high quality & healthful seafood products. Current research projects include: 1) isolating functional products and/or bioactive compounds from the invasive green crab and from crustacean processing waste, 2) assessing the potential for minimal processing methods (sous vide & high pressure processing) to produce refrigeration-stable, safe, high quality seafood, and 3) developing value-added food products from farm-raised seaweed.
Hughes, B.H.; Perkins, L.B.; Yang, T.C.; Skonberg, D.I. 2016. Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens). Food Chem. 194:487-494.
Hughes, B.H.; Greenberg, N.J.; Yang, T.C.; Skonberg, D.I. 2015. Effects of rigor status during high-pressure processing on the physical qualities of farm-raised abalone (Haliotis rufescens). J. Food Sci. 80:C40-C48.
Hughes, B.H.; Muzzy, H.M.; Laliberte, L.C.; Grenier, H.S.; Perkins, L.B.; Skonberg, D.I. 2012. Oxidative stability and consumer acceptance of fish oil fortified nutrition bars. J. Food Sci. 77:S329-S334.
Crowe, K.M.; Skonberg, D.; Bushway, A.; Baxter, S. 2012. Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets. Food Control 25:464-468.
Hughes, B.H.; Perkins, L.B.; Calder, B.L.; Skonberg, D.I. 2012. Fish oil fortification of soft goat cheese. J. Food Sci. 77:S128-S133.