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
Joseph Baumert is a professor in the Department of Food Science & Technology and director of the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska-Lincoln. He maintains active national and international research and extension/outreach programs in the area of food allergens and allergen management. His research focuses on the development and improvement of analytical methods for detection of allergenic food proteins and the development of quantitative risk assessment models for food allergens. Outreach activities include training for the food industry on allergen control solutions aimed to mitigate the risk of allergen cross-contact and quantitative risk assessment consultation. Since joining the Department in 2009, Baumert has co-authored over 100 manuscripts and articles on food allergen detection, risk assessment and allergen control/management strategies. Updated 9/13/23
Bio
Melanie Downs, a UNL faculty member since 2015, studies food proteomics — the large-scale study of proteins—and uses protein mass spectrometry to identify and characterize the molecular structure of food allergens. This allows her to evaluate food allergen behaviors in processed food products and to develop and assess tools to detect allergenic food residues. Her publications have involved walnut, milk and soy allergies. Updated 9/13/23
Bio
Philip Johnson, on the UNL faculty since 2015, uses mass spectrometry and protein chemistry techniques to study food allergens and allergy. The primary focus of his laboratory is to detect allergens in food, but he also characterizes food allergens for use in health care diagnosis and treatment. His research objectives include developing scientific tests for the detection and quantification of allergens and screening tools for food safety. His recent publications have addressed the detection of food allergens in household dust; the detection of peanut in spices; how mass spectrometry may be used to better quantify allergens in foods; and the peanut allergen Ara h 6. Updated 9/13/23