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Faculty and Staff - L. Brian Perkins

BrianLaboratory Director & Research Assistant Professor
School of Food and Agriculture
Food Science and Human Nutrition
5735 Hitchner Hall, Room 200
University of Maine
Orono, ME  04469-5735

Phone: 207- 581-1369
Fax: 207- 581-1636
Email: BPerkins@Maine.edu

 

 

Education

2002 Ph.D., Food & Nutrition Sciences, University of Maine

1993 M.S., Food Science, University of Maine

1984 B.S, Plant & Soil Sciences, University of Maine

Professional Experience 

Laboratory Director & Research Assistant Professor, University of Maine, 2007 – present

Laboratory Manager/Research Chemist, University of Maine, 2000 -2006

Assistant Research Chemist, University of Maine, 1993 -1999

Courses Taught

FSN 101 – Introduction to Food Science and Nutrition (Fall and Spring Semesters)

FSN 121 – Brewing with Food Science (Fall and Spring Semesters)

FSN 587 – Food Analysis (Even Years)

Research Interests

Analytical (chromatographic) method development: (LC/MS/MS, LC/PDA/FLD/RI, UPLC/DAD/FLD/ELSD, GC/MS)

Novel bioactive compounds in foods (capsinoids, anthocyanins, carotenoids, flavanoids)

Naturally occurring toxins in foods (mycotoxins, glycoalkaloids)

Fate & Transport of pesticides in the environment

Recent Funded Projects

  • Backyard Farms – Assessing Tomato Fruit for Chemical and Organoleptic Properties (2011-2013; $180,000)
  • USDA (NIFA) Improved Breeding and Variety Evaluation Methods to Reduce Acrylamide Content (2011-2015; $130,000/year)
  • USDA (NIFA) Potato Breeding and Variety Development for Improved Quality and Pest Resistance (2010-2013; $240,000/year)
  • Maine DEP – Soft Plastic Lure Fish Toxics Bioaccumulation Study (2014; $30,000)
  • USDA (NIFA) – Ultra Performance Liquid Chromatography System(UPLC) for the Analysis of Nutrients, Flavor Components and Naturally Occurring Toxins in Fruits, Vegetables and Fruit Products (2015; $92,586)

Recent Publications 

  • Robert L. Jarret, Elizabeth Baldwin, Brian Perkins, Kelly Guthrie, and Rod Bushway. 2007. Diversity of Fruit Quality Characteristics in Capsicum frutescens. Horticultural Science. 42(1), 16-19.
  • J. Kong, M.P. Dougherty, L.B. Perkins, and M.E. Camire. 2008. Composition and Consumer Acceptability of a Novel Extrusion-Cooked Salmon Snack. Journal of Food Science 73(3), S118-123.
  • Byungchul Kim, Lewis B. Perkins, Rodney J. Bushway, Stephanie Nesbit, Titan Fan, Robert Sheridan, and Virginia Greene. 2008. Determination of Melamine in Pet Food by Enzyme Immunoassay, High-Performance Liquid Chromatography with Diode Array Detection, and Ultra-Performance Liquid Chromatography with Tandem Mass Spectrometry. Journal of AOAC, International. 91(2), 408-413.
  • Satyavan Singh, R. Jarret, V. Russo, J. Shimkus, G. Majetich, R. Bushway and B. Perkins. 2009. Determination of Capsinoids by HPLC-DAD in Capsicum ssp. Journal of Agricultural and Food Chemistry, 57(9), 3452-3457.
  • Margaret Hunter and Brian Perkins. Analysis of Carotenoids in Sea Urchins. 2008. Maine Department of Marine Resources Report. http://www.maine.gov/dmr/rm/seaurchin/canthreport.pdf.
  • Margaret Hunter and Brian Perkins. Analysis of Carotenoids in Sea Urchins. 2009. Maine Department of Marine Resources Report. http://www.maine.gov/dmr/rm/seaurchin/canth09.pdf.
  • Satyavan Singh, R. Jarret, V. Russo, R. Bushway and B. Perkins. 2009. Determination of Capsinoids in Mature and Immature Pepper Fruit. Journal of Agricultural and Food Chemistry, 57(9): 3453-3457.
  • Byungchul Kim, L. Brian Perkins, Beth Calder, Lawrence A. LeBlanc and Rodney J. Bushway. 2009. Comparison of the Efficacy of Sodium Acid Sulfate and Citric Acid Treatments in Reducing Acrylamide Formation in French Fries. Maine Agricultural and Forest Experiment Station Technical Bulletin # 201.
  • B. Kim, L.A. LeBlanc, R.J. Bushway, and L.B. Perkins. 2009. Applicability of Pressurized Liquid Extraction for Melamine Analysis in Pet Foods with High-Performance Liquid Chromatography with Diode Array Detection. Food Analytical Methods, DOI 10.1007/s12161-009-9112-1.
  • J. Bolton, S. Collins, R. Smith, B. Perkins, R. Bushway, R. Bayer and J. Vetelino. 2009. Spectroscopic Analysis of Hemolymph from American Lobster (Homarus americanus). Journal of Shellfish Research, 28 (4): 905-912.
  • Brianna H. Hughes, Heather M. Muzzy, Lauriane C. Laliberte, Hannah S. Grenier, L. Brian Perkins, and Denise I. Skonberg. 2012. Oxidative stability and consumer acceptance of fish oil fortified nutrition bars. Journal of Food Science, 77(9): S329-S334.
  • Brianna H. Hughes, L. Brian Perkins, Beth L. Calder and Denise I. Skonberg. 2012. Fish Oil Fortification of Soft Goat Cheese. Journal of Food Science, 77(2): S128-133.
  • Jian Kong, L.B. Perkins, M.P. Dougherty, and Mary Ellen Camire. 2012. Control of lipid oxidation in extruded salmon jerky snacks. Journal of Food Science. 76(1): C8-C13.
  • Michael E. Day, Sarah Zazzaro and L. Brian Perkins. 2014. Seedling ontogeny and environmental plasticity in two co-occurring shade-tolerant conifers and implications for environment-population interactions. American Journal of Botany. 101(1): 45-55.
  • Robert L. Jarret, Jason Bolton and L. Brian Perkins. 2014. 509-45-1, a Capsicum annum Pepper Germplasm Containing High Concentrations of Capsinoids. HortScience. 49(1): 1-2.
  • J.C. Bolton, R. Bayer, R. Bushway, S. Collins, and B. Perkins. 2014. Analytical And Semi-Preparative HPLC Analysis And Isolation Of Hemocyanin From The American Lobster (Homarus americanus). J. of Shellfish Research. 33(1): 1-7
  • Kamal Moussi, Balunkeswar Nayak, L. Brian Perkins, Farid Dahmoune, Kohodir Madani, and Mohamed Chibane. HPLC-DAD profile of phenolic compounds and antioxidant activity of leaves extract of Rhamnus alaternus L. Industrial Crops and Products. 74 (2015): 858-866.

Professional Activities and/or Services

Member, Association of Official Analytical Chemists International

Member, American Chemical Society

Member, Institute of Food Technologists (Chemistry & Nutraceutical Divisions)

Member, Phi Tau Sigma

Honors

University of Maine Outstanding Professional Employee – 2003

Fee for Service

Food Chemical Safety Laboratory – Analysis of bioactive compounds, naturally occurring toxins,  pesticide residues & man-made toxins in food and environmental matrices

 

Hobbies

Shotokan Karate Do

Registered Maine Guide

Fly fishing, Fly tying & Fly rod building

Gardening

Kayaking

Hiking

Beer Brewing


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