Melanie Downs

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Melanie Downs

Associate Professor Food Science & Technology University of Nebraska-Lincoln

Contact

Address
FIC 1901 N 21st St Rm 283
Lincoln NE 68588-6207
Phone
402-472-5423 On-campus 2-5423
Email
mdowns2@unl.edu

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.

Education

Education
  • B.S. Food Science and Technology, University of Nebraska-Lincoln
  • M.S. Food Science and Technology, University of Nebraska-Lincoln
  • Ph.D. Food Science and Technology, University of Nebraska-Lincoln

Research

Dr. Downs's primary research interests are in food proteomics, with a specific focus on the proteomics of allergenic foods.  The Downs lab utilizes protein mass spectrometry methods to examine several topics associated with allergenic foods, including:

  • Identification and molecular characterization of food allergens
  • Evaluation of food allergen behaviors in complex systems, such as processed food products and physiological environments
  • Development and assessment of analytical tools for the detection of allergenic food residues

Teaching and/or Extension Activities

  • Teaching: Food Proteins
  • Extension: Food allergen management (through participation in the Food Allergy Research & Resource Program)

Publications

  • Downs ML, Semic-Jusufagic A, Simpson A, Bartra J, Fernandez-Rivas M, Rigby NM, Taylor SL, Baumert JL & Mills ENC. 2014. Characterization of Low Molecular Weight Allergens from English Walnut (Juglans regia). J. Agric. Food Chem. 62(48):11767-11775.
  • Downs, M. L., J. L. Kabourek, J. L. Baumert, and S. L. Taylor.  2013. Milk protein allergy.  In:  Milk and Dairy Products in Human Nutrition: Production, Composition and Health, 1st ed., ed. Y. W. Park and G. F. W.  Haenlein, John Wiley & Sons, Inc., Chichester, U.K., pp. 111-128.
  • Downs ML and Taylor SL. 2010. Effects of thermal processing on the enzyme-linked immunosorbent assay (ELISA) detection of milk residues in a model food matrix. J Agri Food Chem. 58:10085-91.