The prevalence of allergic reactions to foods is still increasing, causing major effects on industry (e.g. recalls) and consumers (loss of QoL, additional cost of living)
The measurement and prediction of allergenic properties of proteins is a challenging task. Allergenicity is the resultant of a long immunological reaction cascade, involving many cell types and their interactions. Allergic reactions can occur for a wide number of proteins with different physico- and biochemical properties.
Altogether, there is an urgent need to develop reliable tools to predict and measure allergenic activity of food proteins.
FBR participates in the iFAAM (Integrated Approaches to Food Allergen and Allergy Risk Management) project and the ImpARAS (Improving Allergy Risk Assessment Strategies) with the following tasks:
Improvement of physiologically relevant allergenicity assays (cell-based) for food assessment and facilitated clinical diagnostics
Participation in working groups that address in vitro predictive models and that address animal-based experimental models.
|Effective start/end date||1/01/17 → 31/12/18|