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.
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.