Professor of Food Science, Cornell University
Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.
Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.
Food Allergy 101
Professor of Food Science Bob Gravani discusses the basic facts of food allergies.
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Robert B. Gravani: Hi! My name is Bob Gravani, I am a professor of Food Science in Cornell University. My area of interest is food safety and throughout my entire career I have spent time looking at these issues, in all sectors of the food system. Today, we're going to talk about food allergies. We are going to look at food allergy one-on-one, we're going to talk about reactions, we're going to talk about assisting people who have food allergies, do a better job of shopping and identifying some specific food allergens.
My interest area as I said is food safety and I've worked a great deal with farmers and growers with good agricultural practices and helping them reduce microbial risks in the production, harvesting and packing of fresh foods and vegetables, worked with personnel in the food processing industry, the retail industry and the food service industry as well as with consumers. So today we're really going to address some of those major issues related to food allergens, so let's get started talking about food allergies.