Dr. Stef J. Koppelman

Dr. Stef J. Koppelman, Adjunct Faculty

Stef Koppelman

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 the general scientific advisor for DBV Technologies, a French-based biotech company developing therapies for allergies. The central theme of his work is allergen characterization, which he also practiced in his previous jobs at Dutch entities (HAL Allergy, 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.


  •  M.Sc. Biochemistry, University of Utrecht, the Netherlands
  •  Ph.D. Biochemistry, University of Utrecht and University Medical Centre Utrecht, the Netherlands

Contact Information

University of Nebraska-Lincoln
Department of Food Science and Technology
Rm 279 Food Innovation Center
1901 N 21 Street
PO Box 886207
Lincoln, NE 68588-6207


Teaching and/or Extension Activities

  •  As a courtesy professor from the Netherlands, Dr. Koppelman is only occasionally available for teaching at Nebraska. Past classes were on protein purification, protein characterization, immunochemical methods, and food allergy.

Research Area

  •  Purification of (food) allergens, and explaining why these proteins act like allergens
  •  Development of immunochemical tools to detect and quantify allergens in food
  •  The fate of allergens after ingestion: how are the digested, how can they stimulate the immune system, and where to they go?
  •  Effects of food processing on allergenicity. Can food processing conditions decrease allergenicity? Can they enhance allergenicity?
  •  Peanut allergy: which allergens from peanut are most important to our patients? Can we determine this with lab-based assays?


  • Koppelman SJ, de Jong GAH, Marsh J, Johnson P, Dowell E, Perusko M, Westphal A, van Hage M, Baumert J, Apostolovic D. Novel post-translationally cleaved Ara h 2 proteoforms: Purification, characterization and IgE-binding properties. Int J Biol Macromol. 2024; 264: 130613

  • Jansen FAC, van Norren K, Baumert JL, van den Bos A, Jacobs JFM, Koppelman SJ. Peanut allergen Ara h 6 is detectable in blood transfusion products. Clin Transl Allergy. 2023; 13(11): e12307
  • Apostolovic D, Marsh JT, Baumert J, Taylor SL, Westphal A, de Jongh H, Johnson P, de Jong GAH, Koppelman SJ. Purification and Initial Characterization of Ara h 7, a Peanut Allergen from the 2S Albumin Protein Family. J Agric Food Chem. 2021; 69(22): 6318-6329.
  • Baumert JL, Taylor SL, Koppelman SJ. Quantitative Assessment of the Safety Benefits Associated with Increasing Clinical Peanut Thresholds Through Immunotherapy. J Allergy Clin Immunol Pract. 2018; 6(2): 457-465
  • JanssenDuijghuijsen LM, Wichers HJ, van Norren K, Keijer J, Baumert JL, de Jong GA, Witkamp RF, Koppelman SJ. Detection of peanut allergen in human blood after consumption of peanuts is skewed by endogenous immunoglobulins. J Immunol Methods. 2017; 440: 52-57.
  • Apostolovic D, Stanic-Vucinic D, de Jongh HH, de Jong GA, Mihailovic J, Radosavljevic J, Radibratovic M, Nordlee JA, Baumert JL, Milcic M, Taylor SL, Garrido Clua N, Cirkovic Velickovic T, Koppelman SJ. Conformational stability of digestion-resistant peptides of peanut conglutins reveals the molecular basis of their allergenicity. Sci Rep. 2016; 6: 29249.
  • Koppelman SJ, Jayasena S, Luykx D, Schepens E, Apostolovic D, de Jong GA, Isleib TG, Nordlee J, Baumert J, Taylor SL, Cheng H, Maleki S. Allergenicity attributes of different peanut market types. Food Chem Toxicol. 2016; 91: 82-90.


Updated 28 May, 2024