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.
Bio
Ph.D, biochemistry, John Innes Center/University of East Anglia, UK, 1999; joined UNL faculty in 2015. His research focuses on the application of 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 structure of the peanut allergen Ara h 6 may influence its behavior as an allergen.
Bio
Ph.D., food allergens, food science and technology, University of Nebraska–Lincoln, 2008; joined UNL faculty in 2009. His research focuses on the determination of threshold doses that can trigger an allergic reaction; development of quantitative risk assessment models for food allergens; examining the digestive stability of major food allergens and how digestion-resistant allergens may impact allergic sensitization to foods; examination of how food processing affects the stability of food allergens; and the development and improvement of immunochemical methods for detecting allergenic food proteins. He has published more than 70 articles about food allergen detection; thresholds and risk assessment; and management of allergen cross-contact
Bio
Ph.D., food science and technology, University of Nebraska–Lincoln, 2013; joined UNL faculty in 2015. She 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.