Dr. Stephen Taylor

Teaching and/or Extension Activities:
Food Toxicology

Research Area:
Research interests involve food allergies and allergy-like diseases, the development of immunochemical methods for the detection of allergens, proteins, and toxins; the assessment of the allergenicity of food ingredients derived from commonly allergenic foods; and the effect of food processing on food allergens. Co-Director: Food Allergy Research & Resource Program.

Five Selected Publications:

  • Remington, B. C., J. L. Baumert, D. B. Marx, and S. L. Taylor.  2013.  Quantitative risk assessment of foods containing peanut advisory labeling.  Food Chem. Toxicol. 62:179-187.
  • Taylor, S. L., J. L. Baumert, A. G. Kruizinga, B. C. Remington, R. W. R. Crevel, S. Brooke-Taylor, K. J. Allen, The Allergen Bureau of Australia & New Zealand, and G. Houben.  2014.  Establishment of Reference Doses for residues of allergenic foods:  report of the VITAL Expert Panel.  Food Chem. Toxicol. 63:9-17.           
  • Hourihane, J. O’B., K. J. Allen, W. G. Shreffler, G. DunnGalvin, J. A. Nordlee, G. A. Zurzolo, A. DunnGalvin, L. C. Gurrin, J. L. Baumert, and S. L. Taylor.  2017.  Peanut Allergen Threshold Study (PATS): Novel single-dose oral food challenge study to validate eliciting doses in peanut allergic children.  J. Allergy Clin. Immunol. 139:1583-1590.
  • Ivens, K. O., J. L. Baumert, R. M. Hutkins, and S. L. Taylor.  2017.  Effect of proteolysis during Cheddar cheese aging on the detection of milk protein residues by enzyme-linked immunosorbent assay.  J. Dairy Sci. 100:1629-1639.
  • Blankestijn, M. A., B. C. Remington, G. F. Houben, J. L. Baumert, A. C. Knulst, W. M. Blom, R. J. B. Klemans, and S. L. Taylor.  2017.  Threshold dose distribution in walnut allergy.  J. Allergy Clin. Immunol. In Practice 5:376-380. 
Stephen Taylor
Professor
Co-Director FARRP

Education:
M.S. Food Science and Technology, Oregon State University

Ph.D. Biochemistry, Universityof California-Davis

Post Doc.
Environmental Toxicology Nutritution, University of California-Davis

Contact Information:
281 Food Innovation Center
Lincoln, NE 68588-6207
402 472 2833
staylor2@unl.edu