Jennifer Perry


🚜 Agriculture, 🧪Biomedical science, 🐄 Dairy, 🍩 Food science🩺 Human health, 🌿 Organic food production, 🦠 Pathogens, 🍤 Seafood🫐 Wild blueberries

Perry’s research focuses on food safety and processing. Specifically, she unravels what causes microbial food spoilage, sources of contamination within food production chains, and strategies to mitigate food product loss. Perry also has an interest in the process of fermentation–both for its food preservation and potential human health benefits. Visit Perry’s biography to learn more.

A bubble chart demonstrating a 50% research 50% teaching appointment split.
Perry balances time between teaching (50%) courses about Applied Food Microbiology and Sanitation, and Food Microbiology, and research (50%) on advancing understanding of specific causes of microbial food spoilage, sources of contamination within the production chain, and treatments and intervention strategies to mitigate product loss.

Appointment details

Perry’s work is supported by:

  • School of Food and Agriculture at the College of Natural Sciences, Forestry and Agriculture
  • Maine Agricultural and Forest Experiment Station

Experiment Station contributions

  • Current project: Enhancing Microbial Food Safety by Risk Analysis. Hatch Multistate project number ME031916.
  • Current project: Evolution of food safety risks in a changing climate.  Hatch project number ME021915.