Dr. Steve L. Taylor

Dr. Steve L. Taylor, Professor Emeritus and Founding Director (retired)

Dr. Steve L. Taylor 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

staylor2@unl.edu

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. 
Updated 9 July, 2019