Dr. Steve L. Taylor, Professor and Co-Director 

Dr. Steve L. Taylor 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.

Education

  • B.S. Food Science and Technology, Oregon State University
  • M.S. Food Science and Technology, Oregon State University
  • Ph.D. Biochemistry, University of California-Davis
  • Post Doc. Environmental Toxicology Nutrition, University of California-Davis

Contact Information

Food Allergy Research and Resource Program
255 Food Industry Complex
University of Nebraska-Lincoln
Lincoln, Nebraska 68583-0919
staylor2@unl.edu

Teaching and/or Extension Activities

  • Food Toxicology

Research Area

  • Food allergies and allergy-like illnesses including the development, evaluation, and improvement of immunochemical methods for the detection of allergens and allergenic foods.
  • Determination of threshold doses for allergenic foods.
  • Implementation of risk assessment approaches for allergenic foods; and the effect of food processing on food allergens.

Five Selected Publications

  • Taylor, S. L., S. L. Hefle, K. Farnum, S. W. Rizk, J. Yeung, M. E. Barnett, F. Busta, F. R. Shank, R. Newsome, S. Davis, and C. M. Bryant. 2006. Analysis and evaluation of the current manufacturing and labeling practices used by food manufacturers to address allergen concerns. Comp. Rev. Food Sci.Food Safety 5:138-157.
  • Hefle, S. L., T. J. Furlong, L. Niemann, H. Lemon-Mule, S. Sicherer, and S. L. Taylor. 2007. Consumer attitudes and risks associated with packaged foods having advisory labeling regarding the presence of peanuts. J. Allergy Clin. Immunol. 120:171-176.
  • Niemann, L., S. L. Taylor, and S. L. Hefle. 2009. Detection of walnut residues in foods using an enzyme-linked immunosorbent assay. J. Food Sci. 74:T51-T57.
  • Taylor, S. L., R. W. R. Crevel, D. Sheffield, J. Kabourek, and J. Baumert. 2009. Threshold dose for peanut: a risk assessment based upon published results from challenges of peanut-allergic individuals. Food Chem. Toxicol. 47:1198-1204.
  • Taylor, S. L., D. A. Moneret-Vautrin, R. W. R. Crevel, D. Sheffield, M. Morisset, P. Dumont, B. C. Remington, and J. L. Baumert. 2010. Threshold dose for peanut: risk characterization based upon diagnostic oral challenges of a series of 286 peanut-allergic individuals. Food Chem. Toxicol. 48:814-819.