Food Chemistry and Allergens

Food Chemistry and Allergens at IFSH

IFSH's Food Chemistry and Allergens science programs generate knowledge used by industry and regulators to make proactive science-based decisions that influence food safety, quality and public health. When working with IFSH, industry members get the latest scientific expertise and research data in the following focus areas:

  • Effects of processing on chemical constituents and beneficial bioactives in foods
  • Detection and decontamination methods for food defense and chemical threat agents
  • Validation of procedures to prevent food allergen cross-contact
  • Effects of processing on preformed natural toxins and food allergens

IFSH’s Assets and Capabilities

  • In-depth understanding of the formation and effects of processing on a variety of chemical constituents, from furan and melamine to ricin and other protein toxins
  • Real-world collaborative projects on allergen risk analysis and the effects of food processing on food allergens
  • Cutting-edge analytical capabilities, including LC-MS, GC-MS, UPLC, and immunochemical and rheological methods
  • State-of-the-art research facilities, including fully equipped chemistry laboratories, a nutrition and biochemistry laboratory and a BSL-3 laboratory and biocontainment pilot plant for chemical threat agent research

Membership Application Process


Director Business Development
708.563.8175 (office)
708.821.8615 (mobile)


Key Staff Members and Contact Information

Research Assistant Professor, IIT
Assistant Professor, IIT