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Joseph Baumert, Ph.D.
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University of Nebraska-Lincoln
Dr. Baumert's research interests include the examination of the digestive stability of major food allergens and determining how digestion-resistant allergens may impact allergic sensitization to foods; the determination of minimal eliciting doses for specific food allergens; the examination of processing effects on food allergens; and the development and improvement of immunochemical methods for detection of allergenic food proteins. Dr. Baumert is a Professor in the Department of Food Science and Technology. | Learn more about Dr. Baumert. |
Melanie Downs, Ph.D.
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University of Nebraska-Lincoln
Dr. Downs is an Assistant Professor in the Department of Food Science and Technology, and her research focuses on the proteomics of allergenic foods. Protein mass spectrometry methods are used to study a number of issues associated with allergenic foods, including the identification and molecular characterization of food allergens; the evaluation of the fate of food allergens in complex systems, such as processed food products and physiological environments; and the development and assessment of analytical tools for the detection of allergenic food residues. | Learn more about Dr. Downs. |
Phil Johnson, Ph.D.
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University of Nebraska-Lincoln
Dr. Johnson's research focuses on the application of mass spectrometry and protein chemistry techniques to the study of food allergens and allergy. Although the primary focus of the Johnson lab is detection of allergens in foods, he also maintains an interest in the characterization of food allergens for use in clinical environments. Research objectives include:
| Learn more about Dr. Johnson.
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Emeritus |
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Richard Goodman,Ph.D.
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University of Nebraska-Lincoln
Special workshop and training activities include 2 day to 6 week intensive courses on the allergenicity and overall food safety evaluation of genetically modified (GM) crops at University of Nebraska-Lincoln visiting scientists from India, China, the Philippines and multiple African countries as well as 1 day to 2 week workshops in India and China. Extension activities include assisting academic and small business developers of GM crops and novel food products evaluate potential allergenicity risks and preparation of reports to food safety regulators in the U.S. and foreign countries. Specific research projects have also included performance of specific allergenicity assessment assays for major international biotechnology companies. Graduate students in the Department of Food Science & Technology are performing research and obtaining training in allergy research and advances in the allergenicity assessment. Funding for these activities has been from major biotechnology companies, the US Environmental Protection Agency and the Grand Challenge 9 initiative from the Gates Foundation and USAID as well as the USDA-FAS Borlaug program | Learn more about Dr. Goodman. |
Steve Taylor, Ph.D.
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University of Nebraska-Lincoln
Dr. Taylor is Founding Director (retired) of the Food Allergy Research and Resource Program, and is a Professor Emeritus 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 | Learn more about Dr. Taylor. |
Adjunct |
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Rene Crevel
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University of Nebraska-Lincoln
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Stef Koppelman, Ph.D.
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University of Nebraska-Lincoln
Dr. Koppelman was appointed as an adjunct faculty member of University of Nebraska-Lincoln in 2008. Based in the Netherlands, he supervises several FARRP projects that are either running at Nebraska or at external laboratories. Next to his courtesy faculty membership he is affiliated to the Dutch company HAL Allergy, active in the field of immunotherapy for allergies. The central theme for both affiliations is allergen characterization, which he also practiced in his previous job at the Dutch institution TNO and the University Medical Centre, Utrecht, the Netherlands. A particular field of interest is detection and quantification of allergens in food products, and how this may be affected by food processing. Dr Koppelman developed several assays for allergen detection, making use of well characterized, purified allergens. | Learn more about Dr. Koppelman. |
Ben Remington, Ph.D.
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University of Nebraska-Lincoln
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Updated 5 July, 2024