I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) FOODinteract Research Team (I3A-LAQV)

Food-induced allergies are currently one major issue of Food Safety and Security, representing an emerging problem of public health. To address this issue, this project consists of a comprehensive and systematic approach to evaluate the induced changes of food allergens from their origin (farm or sea) to the ‘fork’ and along the human gut. To accomplish this goal, the allergenic potential of novel protein sources (insects as case study) will be explored, together with the induced protein changes from novel food technologies, simulated in vivo digestibility and the combination of both. This project will give basis to understand and predict the allergenicity of foods, protecting the health of food allergic consumers. Additionally, it will contribute economically in the interest of food manufacturers by providing them with fast and friendly-use tools to improve the management of food allergens.

Start: 01/06/2018 End: 31/05/2021

Total founding: 239.374,46 €

REQUIMTE founding: 164.983,15 €