True food allergies affect a relatively small percentage of people nationwide. Food intolerances as well as consumers' false associations between food and illness are much more common than actual allergic reactions.

Nevertheless, adverse physical reactions to food are of growing concern to both consumers and to food product manufacturers. Liability and recall issues, as well as recent changes to labeling laws, have had a significant impact on the way food manufacturers develop and process their products.

This short course examines everything from the scientific basis of food allergy to the allergen issues facing the food industry today - as well as the recommended solutions or "best practices" for dealing with this important issue.

Course Highlights Scientific aspects of food allergies Food allergies from the consumer's perspective Allergen recalls and labeling law Industry issues and solutions Strategies for allergen control

Who Should Attend? Personnel in production, manufacturing, engineering and product development Marketing professionals. Public relations and crisis management teams. Dieticians. Legal personnel. Ingredient suppliers. Consumer complaint respondents. QA/QC professionals. Sanitarians.

For additional information contact:

Pat Gergen, FARRP
University of Nebraska
Phone: 402-472-5302
Fax: 402-472-5307
E-mail: pgergen2@unl.edu