JUNE 19-21, 2006, ESTORIL, PORTUGAL
Workshop Manuscripts
Click on the manuscript title below to download a complete copy of the manuscript.
Antigen Presenting Cells and T Cell Interactions in the Gastrointestinal Tract
Prof. Thomas T. MacDonald, Queen Mary’s School of Medicine and Dentistry
Assessing the Effects of Processing on IgE Binding
Dr. Jean-Michel Wal, Food Allergy Laboratory
Biophysical Approaches to Assess the Stability of Allergens
Dr. Stef J. Koppelman, HAL Allergy
Chemical and Biochemical Aspects of Food Processing and Its Effect on Allergen Structure and the Food Matrix
Dr. Angelika Paschke, University of Hamburg
Digestion and Uptake of Dietary Antigens– A Physiological Overview
Dr. Simon Murch, Warwick Medical School
How Can Effects of Processing be Factored into Hazard Identification and Risk Assessment of Novel Proteins? What are Potential Data Gaps?
Dr. Geert F. Houben, TNO Quality of Life
Impact of Food Processing on the Structual and Allergenic Properties of Food Allergens
Dr. E.N. Clare Mills, Institute of Food Research
Impact of Processing on Thresholds of Elicitation
Dr. René Creel, Unilever
In Vitro Digestion Methods for Assessing the Effect of Food Structure on Allergen Breakdown
Dr. Martin Wickham, Institute of Food Research
Utility of Animal Models for Evaluating Hypoallergenicity
Dr. Rodolphe Fritsché, Nestlé Research Center