May 8, 2017 Dinner Meeting - 55th Annual Tanner Lecture

Address: The Estate - Gene & Georgetti's
9421 W Higgins Rd
Rosemont, IL 60018
Phone: (847) 653-3333

4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Social Hour with cash bar and Appetizers
6:00 - 8:30 PM - Dinner & Presentation

Title: Food Allergies – From Chaos, Confusion, and Concern to Commitment and Control
Food allergies began to emerge as a critical public health issue in the early 1990s. Many factors contributed to this emergence including publicity in several countries following the unfortunate deaths of food-allergic children, the creation of consumer groups devoted to food allergies in several countries, and activist concerns about the potential allergencity of GMO crops. >Read More
Dinner Meeting Information
Speaker: Steve Taylor, Ph.D.
Steve Taylor Photo

Steve Taylor, Ph.D.
Professor and Co-Director
Food Allergy Research and Resource Program

Steve L. Taylor, Ph.D. currently serves as Professor in the Dept. of Food Science & Technology and founder and Co-Director of the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska. Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California - Davis. Dr. Taylor maintains an active research program in the area of food allergies.

Dr. Taylor initiated his professional interest in food allergies and sensitivities in 1980. His primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. Dr. Taylor is heavily involved in outreach to the food industry on food allergies and sensitivities and has helped countless companies on a wide range of allergen-related topics.

Until Thursday, May 4th
$25.00 Emeritus/Student Members
$50.00 Members/Professional Members (Unemployed Members/Professional Members can use voucher UNEMP-1010050 to save 50%)
$60.00 Non-members

After Thursday, May 4th
$30.00 Emeritus/Student Members
$60.00 Members/Professional Members
$60.00 Non-members

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.

Dinner Menu
  • Belgium Endive Beet Goat Cheese - Gluten Free
  • Stuffed Mushrooms with Ricotta Cheese
  • Chicken Empanadas
  • Caesar - Crisp Romaine Hearts, Croutons, and Parmesan Cheese-Dressing on side - Gluten Free Without Croutons
Entree Choices
  • Chicken Vesuvio - Gluten Free
  • Chilean Sea Bass - Gluten Free
  • Sliced Sirloin of Beef - Gluten Free
  • Eggplant Parmesan (Vegetarian)
Entrees served with Chef's Presentation Potato and Vegetable
  • Coffee Toffee Ice Cream

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