Food Allergy Research and Resource Program

Sample Processing /
Analysis Turnaround Time

Due to the unpredictability
of time for deliveries
the following

Student and
Post-Doc Opportunities!

FARRP provides research training opportunities for:

  • Undergraduate Students
  • Graduate Students
  • Postdoctoral Scientists
    (No openings available.)
  • Visiting Scientists
Learn More!

Holiday Closedown

FARRP will be closed the following Holiday:
Labor Day
September 2, 2024

2024 FARRP Holiday List

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Updated 30 May, 2024

FARRP, created by co-founders Steve Taylor and Sue Hefle, was established in 1995 as an industry-funded consortium and cooperative venture between the University of Nebraska and seven founding industry charter members. Today, FARRP has more than 115 member companies, 8 Faculty members, 21 staff members, and 7 graduate students. Dr. Joe Baumert is the Director.

FARRP has two primary missions:

Mission 1
Develop and provide the food industry with credible information, expert opinions, tools, and services relating to allergenic foods.

Mission 2
Develop and provide the food and related industries with credible information, expert opinions, tools, and services relating to novel foods and food ingredients including genetically modified products.

FARRP takes a comprehensive approach working with and collaborating with research institutions, governmental authorities, consumer groups, and scientific societies around the globe to share our experience and knowledge to improve the safety of food products for consumers with food allergies and sensitivities.

online course