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 on the following Holidays:
November 25 & 26, 2021

2021 FARRP Holiday Closedown List

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Important Information on
Analytical Testing Turn Around Times

Over the past several weeks, delivery times of packages from the carriers have varied widely. In the past, our deliveries have typically arrived by 10:30 AM central time; however, deliveries now vary from 10:30 to as late as the close of our business day. The time of delivery will have an impact on our ability to meet turnaround times.

If samples are received by 10:30 AM, our normal processing/analysis time of three to five working days (Monday-Friday) depending on FARRP membership and testing method(s) selected will be honored. Rush processing/analysis (twice the normal cost) in which the report is issued by the end following business day will be honored if received by 10:30 AM central time. Please contact the FARRP Analytical Lab for further information.

Food Allergy Research and
  Resource Program

FARRP, founded by Steve Taylor, 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 105 member companies, 8 Faculty members, more than 25 staff members and several 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.

Updated 7 September, 2021