Workshops/Training

September 10-11, 2026

Registration Open

Are you interested in gaining a deeper understanding of risk-based approaches for food allergens and how to apply those principles within your organization? Shifting from a hazard-based, zero-tolerance mindset to risk-based frameworks for food allergens can be challenging, but it is increasingly applicable and more regulatory changes may be on the horizon. The FARRP Food Allergen Risk Assessment Workshop is designed to help you understand how these changes could be relevant for your organization.

Join leading experts for an in-depth, hands-on workshop focused on food allergen risk assessment and the practical application of risk-based approaches across the food industry. This two-day program combines foundational principles, real-world applications, and interactive exercises designed to strengthen your organization’s allergen management strategy.

May 12-15, 2026

Registration Open

The goal of this workshop is to provide a holistic view of food proteomics principles, workflows, and data analysis. This 4-day workshop will include hands-on experience with lab procedures, equipment, and data analysis methods. Attending this workshop will be valuable for those with scientific, research, or laboratory roles in the food/ingredient manufacturing and laboratory service sectors.

Re-scheduling to be determined

The Bureau of Chemical Safety in Health Canada's Food Directorate and the Food Allergy Research and Resource Program (FARRP) are planning the Eleventh Food Allergens Methodologies Workshop.

As a follow-up to the 2018 workshop organized by Health Canada and FARRP, the Eleventh Food Allergens Methodologies Workshop aims at increasing consultation, information exchange, and harmonization in the area of food allergens and analytical methods for food allergens.

The Eleventh Food Allergens Methodologies Workshop aims at gathering scientists, chemists, analysts and other representatives from government agencies, university, industry and consumer associations, to discuss issues related to detection, identification, characterization, and control of allergen residues in foods.

Various topics to be discussed:

• Consumer Impacts of Food Allergies
• Novel Foods and Allergenicity
• Updates on Mass Spectrometry & ELISA Approaches for Allergen Analysis
• Food Allergen Risk Assessment & Risk Management
• Food Allergies - Codex, Sanitation, Labeling and Consumer Response

If you have any questions please contact Pat Gergen at farrp@unl.edu