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Reduced allergenicity of processed foods (containing animal allergens)


Food allergy concerns consumers , health care professionals, and food manufacturers all over Europe. It is estimated that up to 8% of children and 2% of adults are affected. The project aims on technological development of less allergenic food products containing animal allergens which are highly potent and stable and on improving food safety by strategies to prevent allergen contamination. The approach includes development of sensitive and reliable allergen detection methods , determination of threshold levels for minimal allergen intake inducing allergic symptoms, and allergenic assessment of foods containing cow's milk, egg, and/or meat . Comparable data on prevalence of food allergies and the occurrence of severe reactions are targeted on a pan-European level . Based on the project results a priority list of allergenic foods is aimed.

Call for proposal

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Moorweidenstrasse, 18
20148 Hamburg

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EU contribution
€ 0,00

Participants (11)