Expert in Food Toxicology and Food Allergies
Expert ID: 108407 Nebraska, USA
FOOD ALLERGIES/SENSITIVITIES. The primary thrust of Expert's research has been the identification and characterization of allergenic food proteins. He has studied the effects of processing on food allergens and methods for the detection of food allergens. He is knowledgeable of other types of food sensitivities and has done considerable research on sulfite-induced asthma.
FOOD SAFETY. Expert's interests and expertise are primarily in the area of the chemical hazards in foods. He is generally familiar with the microbiological hazards also with special expertise on histamine-producing bacteria associated with scombroid fish poisoning. He is knowledgeable of the interactions between foodborne toxicants and nutrients.
FOOD POISONING. Expert has considerable expertise regarding specific types of food poisoning: food allergies and sensitivities and scombroid fish (histamine) poisoning. He is knowledgeable of other types of food poisoning and the methods used to investigate suspected food poisoning cases.
IMMUNOCHEMICAL ASSAY. He has developed immunoassays for the detection of trace residues of one food in another food. These assays are useful in the evaluation of food allergens.
ANTIBODY PRODUCTION. The production of polyclonal antisera to food proteins and food extracts has been a prevalent part of Expert's research efforts. Specific foods have included peanut, soybeans, almonds, Brazil nuts, whey, casein, milk, crustacean shellfish, fish, walnuts, pecans, cashews, pistachios, and eggs.
FOOD TECHNOLOGY/SCIENCE/ENGINEERING. As a faculty member at the University of Nebraska, Expert has access to state-of-the-art pilot plants and laboratories which can be used for proprietary food product and process development, improvement, or evaluation.
FOOD INGREDIENTS & ADDITIVES. As past Chair of the Food Chemicals Codex Committee of the National Academy of Sciences, Expert is one of the foremost experts on food ingredients and additives. He has conducted research on sulfites, antimicrobials, MSG, and hydrolyzed proteins. His expertise primarily is oriented toward safety and purity of food ingredients and additives.
PROTEINS & PROTEIN PRODUCTS. Expert is an expert on the allergenicity and toxicology of food proteins and protein products. He is familiar with the processing and applications of these materials.
FOOD SPOILAGE; FOOD SPOILAGE DETECTION. Expert is familiar with the area of food spoilage and especially with the detection of spoiled foods. He has conducted shelf-life determination and studied both microbial and oxidative spoilage. He has also studied the use of chemicals as indicators of bacterial decomposition. Novel approaches, beyond those currently commercial
He has served on several legal cases as an expert witness involving the presence of unsuspected allergenic foods in other foods leading to alleged consumer illness.He has served on several legal cases as an expert witness involving alleged adverse reactions to ingestion of sulfite food additives.He has served on several legal cases as an expert witness where the plaintiffs alleged that they had contracted scombroid fish poisoning (histamine poisoning) from ingestion of spoiled fish.He has conducted allergen audits of food processing facilities.He has prepared expert opinions and conducted quantitative risk assessments for the food industry relating to the risks associated with residues of allergenic foods that might contaminate other foods.
Expert may consult nationally and internationally, and is also local to the following cities: Omaha, Nebraska - Lincoln, Nebraska - Council Bluffs, Iowa
|Year: 1973||Degree: Ph.D.||Subject: Biochemistry||Institution: University of California, Davis|
|Year: 1969||Degree: M.S.||Subject: Food Science & Technology||Institution: Oregon State University|
|Year: 1968||Degree: B.S.||Subject: Food Science & Technology||Institution: Oregon State University|
|Years: 2004 to Present||Employer: Undisclosed||Title: Professor and Co-Director, Food Allergy Research & Resource Program||Department: Department of Food Science & Technology||Responsibilities: Co-leader of the Food Allergy Research & Resource Program. Conducts research on development and evaluation of detection methods for food allergen residues, the effects of processing on detection of food allergen residues, the identification and characterization of allergenic food proteins, threshold doses for allergenic foods and quantitative risk assessment, and the assessment of the potential allergenicity of novel foods and ingredients including genetically engineered foods. Serves as a resource to the food industry through individual consultations, workshops, and webinars. Oversees the largest service testing laboratory for food allergen residues in the world.|
|Years: 1987 to 2004||Employer: Undisclosed||Title: Professor and Head + Director, Food Processing Center||Department: Department of Food Science & Technology||Responsibilities:|
|Years: 1978 to 1987||Employer: University of Wisconsin||Title: Assistant/Associate Professor||Department: Food Research Institute||Responsibilities:|
|Years: 1975 to 1978||Employer: Letterman Army Institute of Research||Title: Chief, Food Toxicology Laboratory||Department: Department of Nutrition||Responsibilities:|
|Associations / Societies|
|Expert is a member of the American Academy of Allergy, Asthma & Immunology, the American Chemical Society, the International Association for Food Protection, the European Academy of Allergology, Asthma & Clinical Immunology, and the Institute of Food Technologists.|
|He serves on the Editorial Boards of the Food & Chemical Toxicology and Lebensmittel-Wissenschaft Technologie. He is Editor of the Food Science & Technology Series, Academic Press.|
|Awards / Recognition|
|Expert is a Fellow of the Institute of Food Technologists. He has received the Bram Rose Memorial Lectureship from the Canadian Society of Allergy and Clinical Immunology; the Founders Award from the Food Allergy & Anaphylaxis Network; the Harold Macy Food Science & Technology Award from the Minnesota Section of IFT; and the Bernard L. Oser Award, the Babcock-Hart Award, and the Nicholas Appert Award from the Institute of Food Technologists.|
|Publications and Patents Summary|
|Expert is the author of over 350 publications.|
|Expert Witness Experience|
|Expert has served as an expert witness in federal and state courts. He has given depositions and trial testimony in cases related to food additives, food contamination, and food allergies.|
|Training / Seminars|
|He has extensive food industry training experience with food allergies and food ingredients.|
|Expert has experience locating vendors for food ingredients and additives, analytical and microbiological services and food product and process development.
He has access to the following resources: food processing center databases, facilities, laboratories, and personal contacts.
Fields of Expertise
food additive, food antimicrobial additive, food ingredient, food-borne illness, food safety, food spoilage detection, food technology, food toxicology, protein food product, explosives trace detection, poisoning, spoilage, allergy, assay development, radioallergosorbent test, fish decomposition, soy protein allergenicity, allergenicity, protein characterization, Lactobacillus, food-borne bacteria control, chemical indicator, shelf-life study, sulfite, life-prediction methodology, histamine, food product quality improvement, soybean seed, food-borne pathogenic bacterium, monoclonal antibody production, shelf life, food allergy, egg product, sulfite-induced asthma, antimicrobial, fish meat, whey, toxin, immunoassay, hybridoma, food spoilage, fat substitute, E. coli, antibody production, allergen