Food Allergy 101
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Food Allergy 101
What is a food allergy?
How do I know if I have an allergy?
Who is at a greater risk of developing a food allergy?
Can food allergies be prevented or is there a cure for food allergies?
What is the difference between food allergy and intolerance?
What are the “big eight” major food allergies?
How are food allergies diagnosed?
What are some tips for allergen-free grocery shopping?
Who at school should be aware of and involved in managing my child’s food allergy?
Who should I talk to and what should I tell them about my food allergy to make sure my needs are addressed?
If I had a minor allergic reaction to a food once, can I continue eating that food?
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Bob Gravani
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
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.
Transcripts
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.
Top Allergy Fighting Tips
Can I have an allergy to MSG?
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What are symptoms of food allergy? Food intolerance?
How to Tell the Difference Between an Allergy or the Cold
Should I use separate cooking utensils and cookware for allergy-free dishes?
What are some effective school food allergy management strategies?
Tips for Allergy Season
Who at school should be aware of and involved in managing my child’s food allergy?
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