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Food Allergy 101

Who is at a greater risk of developing a food allergy?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

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.

Who is at a greater risk of developing a food allergy?

This video will discuss food allergies, how to cope with reactions and identifying specific food allergens.

This expert: 51,944 views

This series: 11,835 views

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Peanut

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Treenut

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Epi

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Host: Who is at greater risk of developing a food allergy?

Robert B. Gravani: Well, it turns out that people inherit the ability to produce antibodies against certain types of food proteins and people who are in families where allergies are prevalent, things like Hay Fever or Eczema or Asthma or more at risk and than people who are not in the families, but this is inheritable situation, so how you choose your parents is very, very important here.

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