About the project

The knowledge of the effect of food processing on stability and digestibility of allergen proteins is crucial for developing ‘allergy safe’ food products.

The project is focused on some of the most important allergens from wheat, soy and eggs, and is aimed at identifying suitable processing techniques for reducing their allergenic potential. An integrated bottom-up approach, going from the atomic level details on protein structure to the macroscopic organization of food matrices, will be used to test the effect of thermal and non-thermal processing on the allergenic potential of the proteins.

Finally, the optimal combinations of thermal and non-thermal processing steps will be applied for developing new food products with reduced allergenic potential.