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Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects
Maryland and the Food and Drug Administration, and is codirector of the Food Allergy Research and Resource Program at the University of Nebraska-Lincoln. He is a member of the Institute of Medicine’s Food and Nutrition Board and served as chair of its Food Chemicals Codex committee from 1989–2000. Dr. Taylor is an internationally recognized expert on food allergens and food safety, particularly as they relate to bioengineered foods. He received his Ph.D. in biochemistry from the University of California, Davis.
Timothy R. Zacharewski is an associate professor in the Department of Biochemistry and Molecular Biology and in the National Food Safety and Toxicology Center at Michigan State University. His research interest is in the area of mechanistic toxicology; specifically, he studies how synthetic and natural chemicals elicit toxicity by altering gene expression. His laboratory utilizes genomic (including microarray), biochemical, and toxicological techniques. Dr. Zacharewski received his Ph.D. in toxicology from Texas A&M University.