Experts in the Field of Allergies

The Food Allergy Research and Resource Program, established in 1995, serves a twofold purpose: to provide expertise and information about allergenic foods to the food industry and to provide expertise and information about novel foods and ingredients, including genetically modified products, to the agricultural biotechnological industry.

Bio: 

Dr. Taylor is Co-Founder and Co-Director of the Food Allergy Research and Resource Program, and is a Professor with the Department of Food Science and Technology. His research interests involve food allergies and allergy-like illnesses including the development, evaluation, and improvement of immunochemical methods for the detection of allergens and allergenic foods; the determination of threshold doses for allergenic foods and implementation of risk assessment approaches for allergenic foods; and the effect of food processing on food allergens.