At 17, I invented Allergense because I believed no one should gamble with their safety every time they eat out. I designed the full electrochemical sensor system from first principles, filed and received approval on a provisional patent with the USPTO, and am actively developing the science with a team of biologists — all while finishing my senior year at Phillips Exeter Academy in East Brunswick, NJ.
Allergense is built on real science: antibody-antigen immunorecognition, dual EIS and DPV electrochemical detection, and ELISA-validated accuracy targeting R-squared above 0.95 across 500 real food samples. This is the device I wanted to exist. And I am building it.
A track record of building things that did not exist before.
32 million Americans live with food allergies. Every restaurant meal is a calculated risk. Parents cut food into tiny pieces to check for hidden ingredients. People carry epipens everywhere. They call restaurants in advance and still cannot be sure. One cross-contamination mistake, one mislabeled dish, one moment of inattention in a kitchen — and someone ends up in an emergency room.
Allergense exists because this problem is solvable. The science is real. The technology is proven at laboratory scale. What was missing was someone willing to build it in a form that actually works at a restaurant table. That is what we are doing.