Phil Johnson, Ph.D.
Research Scientist
FARRP

Dr. Johnson gained his BSc in Molecular Biology and Biochemistry from Durham University, and his Ph.D. at the John Innes Centre, both in the UK. He joined the Food Allergy Research and Resource Program at the University of Nebraska, Lincoln 10 years ago.

Dr. Johnson's research focuses on the application of mass spectrometry and protein chemistry techniques to the study of food allergens and allergy. Primary research includes detection of allergens in foods, characterization of food allergens for use in clinical environments and the assessment of GMOs and novel foods for allergenic risk.