In this presentation, Ondulla T. Toomer, Ph.D., explains how food allergens are identified and labeled in the U.S. per the Food And Drug Administration guidance. Toomer gives the audience a brief explanation of the mechanism of allergic reaction from food.
by Ondulla T. Toomer
Published onAug 11, 2022
Food Safety and Defining Food Allergens
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Abstract
In this presentation, Ondulla T. Toomer, Ph.D., explains how food allergens are identified and labeled in the U.S. per the Food And Drug Administration guidance. Toomer gives the audience a brief explanation of the mechanism of allergic reaction from food.
Toomer is a North Carolina native and alumnus of NC State University. Toomer was employed for more than seven years with the U.S. Food and Drug Administration in the Center for Food Safety and Applied Nutrition as a Research Biologist to research the development and prevention of Food Allergy. Currently, Toomer is employed as a USDA assistant professor in the Food, Bioprocessing and Nutrition Sciences Department at NC State with a research emphasis on the utilization of peanuts and/or peanut by-products as functional food ingredients in the food industry and as alternative feed ingredients in animal food production.
Food Safety and Defining Food Allergens (Ondulla T. Toomer)
This video was originally produced for an audience of entering first-year and transfer students at NC State University as a part of an interdisciplinary experience. It is available for noncommercial reuse under a Creative Commons Attribution Noncommercial 4.0 License, https://creativecommons.org/licenses/by-nc/4.0/.
Creative Commons Attribution 4.0 International License (CC-BY 4.0)
