Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and…
This book explores the recent advances and integrations in molecular technology in food research platforms, which have revolutionized the way we discover and trace potential allergens in our food and drugs and how we utilize that for diagnosis and management.…
Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food…