Research and Testing

The Food Allergy Research and Resource Program develops assays to detect allergenic food residues that might contaminate food products. Its confidential analytical laboratory offers allergen residue analysis on a confidential basis. FARRP also designs and coordinates clinical studies to determine threshold doses for allergenic foods as well as assesses the allergenicity of food ingredients.

Consultation

FARRP is internationally known for its leadership in food allergen awareness. It can help your company minimize the risk of allergen cross-contact in your production facility by providing in-plant troubleshooting to help assess and address sanitation practices, allergen control programs and recall problems. FARRP also will assist with regulatory agency negotiations.

Training

FARRP offers many allergen training opportunities. FARRP sponsors its own workshops, including two-day events on allergen control solutions and one-day consumer response operator training. FARRP experts also perform on-site training covering subjects such as: Food allergens, allergen sanitation issues, allergen control strategies, and more.

Informational Services

FARRP offers members a variety of allergen information services such as its comprehensive databases that include: Research articles, past recalls, reports of fatalities due to food allergens, etc. FARRP also offers a web-based public database of allergens for use in the safety assessment of novel foods. FARRP's members-only section features research progress reports, position statements from the FARRP experts, statistics on food product recalls related to food allergens, and more.

Ready to join? E-mail Dr. Steve Taylor at staylor2@unl.edu to begin the application process.