Analysis Turnaround Time
Due to the unpredictability
the following policies
Click to view policy revisions
FARRP provides research training opportunities for:
- Graduate Students
Postdoctoral Scientists(No openings available.)
- Visiting Scientists
FARRP will be closed the following Holiday:
If you are having difficulty viewing this webpage, please try again using another web browser.
Updated 5 September, 2023
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 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:
Develop and provide the food industry with credible information, expert opinions, tools, and services relating to allergenic foods.
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.