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Steve Taylor, Ph.D., currently serves as Professor in the Department of Food Science & Technology and Co-Director of the Food Allergy Research & Resource Program at the University of Nebraska. Dr. Taylor maintains an active research program in the area of food allergies.
Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California-Davis. He received additional training in environmental toxicology and nutrition through postdoctoral training programs at the University of California-Davis. Before coming to the University of Nebraska in 1987 to assume his present position, Dr. Taylor served for three years as Chief of the Food Toxicology Laboratory at Letterman Army Institute of Research in San Francisco and nine years as a faculty member with the Food Research Institute at the University of Wisconsin.
Dr. Taylor’s primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. He has published research on peanut, soybean, Brazil nut, almond, cashew, pistachio, walnut, sesame seed, mustard, buckwheat, fish, egg, and cows’ milk allergies among a total of over 300 publications.
Dr. Taylor is involved in a variety of other professional activities including serving as a member of several task forces of the International Life Sciences Institute-Europe, as a member of the Adverse Reactions to Foods Committee of the American Academy of Allergy, Asthma, & Immunology, as a member of the Medical Advisory Board of the Food Allergy & Anaphylaxis Network, and as a scientific advisor to the Celiac Sprue Association.
Dr. Taylor helped Best Food Facts answer the question, Why has there been an increase in food allergies?
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