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Food safety
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Allergy |
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Food allergy affects a substantial proportion of the Danish population.
Currently, the only cure for food allergy is to avoid eating the offending food. As a consequence, food allergy not only concerns the individual affected, but also those persons responsible for preparing food for the food allergic. This includes family and friends, caterers, restaurants and the food industry.
A demand for risk assessments
International rules concerning food labelling have recently been updated, and this has created a demand for risk assessment procedures for food allergy. Similarly, the introduction of novel food such as genetically modified organisms also calls for risk assessment in relation to food allergy.
It is important to understand the mechanisms of food allergy in order to assess risk, to prevent and treat food allergy and to design food that has low allergenic potential. We eat hundreds of different proteins every day but only a limited number of these are able to induce food allergy in susceptible individuals and there is very limited knowledge of the properties that makes a protein a food allergen.
Experimental research
We focus on experimental research, in particular on the relationship between protein structure, digestibility and allergenicity.
In addition to experimental work, we develo | | |
