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.
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