L. Brian Perkins
Perkins is a food scientist who studies bioactives, compounds that have a biological effect on the body when consumed, and naturally-occurring toxins found in food. He specializes in chromatography (HPLC, UPLC and GC) and develops analytical methods for the detection of chemical compounds in a wide variety of matrices. He designed a course that focuses on brewing beer ignite enthusiasm for food science and chemistry among students. Visit Perkins’ biography to learn more.
Perkins’ 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: Analysis and Control of Bioactive Chemicals Associated with Fermented Foods & Beverages. Hatch project number ME021817.
- Current project: Support of nice and emerging food production in Maine. Hatch project number ME022330.