In this episode, we explore the science behind how food manufacturers detect allergens with Melanie Downs, PhD, Associate Professor at the University of Nebraska-Lincoln, Department of Food Science and Technology. Learn about spectrometry and how testing food samples sometimes uses the same technology used in COVID-19 rapid testing. Dr. Downs explains what type of research is conducted at the Food Allergy Research & Resource Program (FARRP) and how it impacts people managing food allergies.

To keep you in the know, below is a helpful link:

• Food Allergy Research & Resource Program (FARRP): University of Nebraska, Lincoln
• Melanie Downs, PhD Bio

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Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!