Food Allergens: Introduction for Schools

Every three minutes a food allergy sends someone to the emergency room in the United States. Understanding major food allergens and their effects on those with allergies is crucial to providing much-needed trust and safety to consumers. This online course focuses on an introduction to food allergens, the differences between food allergies and sensitivities, and the consequences of food allergens on those with allergies. It also walks through the Food and Drug Administration’s (FDA) nine major food allergens and how to identify those allergens on labels.

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Food Allergens: Introduction for Schools
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Course Details

Learning Objectives

Full Course

Every three minutes a food allergy sends someone to the emergency room in the United States. Understanding major food allergens and their effects on those with allergies is crucial to providing much-needed trust and safety to consumers. This online course focuses on an introduction to food allergens, the differences between food allergies and sensitivities, and the consequences of food allergens on those with allergies. It also walks through the Food and Drug Administration’s (FDA) nine major food allergens and how to identify those allergens on labels.

Duration: 26 minutes

Language: EN

Author | Rebecca White

Rebecca White kick started from a young age, she has a strong passion for food from creating, discovering, and eating to the science, psychology, and technology that goes behind it. Her unique experience working in small eight-person startup teams, to traditional, established manufacturing facilities, and growing corporate R&D environments has led her to specialize in guiding food safety and quality throughout the innovation and R&D phases of product development, ensuring products for success at scale-up and manufacturing.

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