Dr. Steven L. Taylor

Professor Emeritus and Founding Director (retired)

Dr. Taylor is the 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.

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

University of Nebraska-Lincoln
Department of Food Science and Technology
FARRP
Rm 281 Food Innovation Center
1901 N 21 Street
PO Box 886207
Lincoln, NE 68588-6207

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.