Food Allergen Research
- Collaborate with drug manufactures to identify and measure allergenic proteins and to test ability of new drug canadites to degrade allergens.
- Use of enzymatic digestion and LC-MS/MS to detect marker peptides representing allergenic proteins for wheat, barley, rye, soy, peanuts, 10 different tree nuts, milk, egg, celery and mustard in food products.
- Provide food authenticity analysis (e.g. spice analysis for peanuts and wheat and authentication of saffron).
- Perform ELISA assays for food allergens.