Workstream

Workstream

We are developing three lines of research:

- To characterise and assess the allergenicity of foods by analysing the molecular properties of allergens and the effects of the structure of food matrices, their constituents and technological processes on allergenicity. - Understanding the impact of allergens and model foods on the mechanisms that orchestrate the onset of allergy and its development over the course of a lifetime. - Implement strategies for treating and preventing allergies during the first 1,000 days of life.

 

Axes Allergie
© INRAE Bia