Samples and Testing


URGENT NOTE - UPS Shippers

For FARRP Analytical Samples: Do not use the default ZIP code settings in UPS when entering our new address. Type in 68588 for the ZIP code. Samples are being dropped off at the wrong location due to the wrong default ZIP code.  Also, please make sure your address includes Rm 276 Food Innovation Center.  Thank you.

FARRP Laboratory
Rm 276 Food Innovation Center
1901 N 21 Street
Lincoln, NE 68588


Effective July 13th, we have a new Sample Analysis Request Form.  Please find the new form below.  The changes you will find on the new form will be our new submission address, a request for a hard copy of your testing report (as a green initiative for our company), and a limit of the amount of characters for sample identification.   As always please feel free to contact us with any questions. 


Please Note:  The FARRP lab will be closed for testing starting July 17, 2015 through July 22, 2015 for the lab's relocation to our new facility. At this time we anticipate resuming testing on July 23, 2015, however this date may be subject to change depending on the move.  Once testing resumes, there will be some delays in turnaround times. We will make every effort to keep the delays to a minimum.


Turn around times (including rush) apply to samples scheduled for testing in advance.  Turn around times can only be met with advance notice by phone, fax or e-mail (skraft2@unl.edu, dlambrecht1@unl.edu AND lniemann1@unl.edu).

Unexpected high sample loads are occasionally encountered.  The laboratory makes every effort to meet turn around times for testing that has been scheduled in advance but can not be guaranteed.

Always call (402-472-4484) or FAX (402-472-4474) the FARRP laboratory staff before sending samples. Tell them how many you are sending and for which allergen they need to be tested.

Please send at least 100g of each sample to be run. If you only have less than 100g, please call the FARRP lab to discuss.

Package well; leakage can contaminate other samples and yield unsuitable results.

Ship via overnight courier or via regular mail (if shelf stable) for Monday - Friday delivery to:

University of Nebraska-Lincoln
Department of Food Science and Technology
Food Allergy Research and Resource Program Laboratory
Rm 276 Food Innovation Center
1901 North 21 Street
PO Box 886207
Lincoln, Nebraska  68588-6207

NOTE:  Test samples are held for 14 days.  Documentation is retained for 2 years.

Please include a completed Sample Request Form with your shipment. This assures we have all needed information for handling your samples.

*Special Considerations


Sample Request Form (PDF/Excel)

Do not use the default ZIP code settings in UPS when entering our new address. Type in 68588 for the ZIP code. Also, please make sure your address includes Rm 276 Food Innovation Center.


FARRP Lab Client Survey
ISO Certification

 Helpful Hints for PDF Form: 

 

 

 

 








Contact Information

Lab Managers Email Phone Fax
Sean Kraft skraft2@unl.edu 402-472-4484 402-472-4474
Debra Lambrecht dlambrecht1@unl.edu 402-472-4484 402-472-4474
Lynn Niemann lniemann1@unl.edu 402-472-4484 402-472-4474

Hours of Operation

The FARRP Laboratory is open Monday-Friday 8 am – 5 pm. No packages are delivered or processed on weekends to the FARRP Laboratory.

University of Nebraska-Lincoln Holidays (FARRP Laboratory closed):

  • University System Holiday Closedown* (generally Christmas Eve through New Year's Day)
  • Martin Luther King Day
  • Memorial Day
  • Independence Day
  • Labor Day
  • Thanksgiving and the Friday after

Working Holidays (FARRP Laboratory open):

  • Presidents' Day (third Monday in February)
  • Arbor Day (last Friday in April)
  • Columbus Day (second Monday in October)
  • Veterans Day (November 11)

*Because University classes and offices are operational and staffed on the four "Working Holidays", alternate holiday time is offered during the University System Holiday Closedown, established by the academic calendar.

Special Considerations

Fermentation:
Allergens that are used as a substrate for fermentation of microorganisms cannot be analyzed using the standard ELISA methods. This is because the microorganisms partially break down the allergenic proteins in the fermentation process, and this renders the proteins undetectable in the assays. However, there can still be active allergenic protein residue present that may pose a hazard to allergic individuals. If you wish to analyze a product containing microorganisms, please contact the FARRP laboratory at 402-472-4484 to discuss the feasibility of this for your sample.

Hydrolyzed proteins cannot be detected using the standard ELSIA methods for allergens. If you wish to analyze for a hydrolyzed protein, please contact the FARRP laboratory at 402-472-4484 to discuss the testing feasibility of your sample.

Hydrolyzed proteins:
GLUTEN PPM NOTE:
Gluten/Gliadin Analysis 5 ppm: can detect gluten from wheat, rye and barley quantitatively with a lower limit of quantitation of 5 ppm.
Gluten/Gliadin Analysis 10 ppm: in addition to wheat gluten, the Fast Gliadin kit is 100% cross-reactive to rye and barley and will test down to 10 ppm gluten.
Competitive Peptide Gluten/Gliadin Analysis (Developed for gluten free beer brewers) 10 ppm: in addition to wheat gluten, the Competitive Peptide Gliadin kit is 100% cross-reactive to rye and barley and will test down to 10 ppm gluten.

Testing for the presence of intact sesame seed requires special considerations. Please call the FARRP laboratory at 402-472-4484 to discuss the testing feasibility of your sample.

Sesame Seed:
 
 

 Updated 21 July, 2015