External Website:
http://foodsci.unl.edu/web/foodsci/taylor

My laboratory, known as the Food Allergy Research and Resource Program, maintains an active research program in the area of food allergies. FARRP is an industry-funded consortium with more than 50 member companies. The primary research interests involve the development and improvement of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods, the assessment of the allergenicity of ingredients derived from allergenic sources, the identification and characterization of allergenic proteins, the assessment of the effects of processing on allergenic proteins, the evaluation of cleaning approaches for the removal of residues of allergenic proteins from processing equipment, and the assessment of the allergenicity of foods produced through agricultural biotechnology. Methods developed in the FARRP Laboratory for allergen detection have been commercialized by Neogen Corporation and are widely used in the food industry.