Food Allergens
Proteins in foods or derivatives of them that cause abnormal immune responses. Prevalence of food allergies around the world is believed to be increasing, with more than 8% of children and 2% of adults in countries like Australia and New Zealand having allergy to one or more foods. The most common allergens for young children are milk and egg but, fortunately, many children outgrow these allergies by the time they have reached 5-7 years of age. On the other hand, allergies such as those to seafood, peanut and tree nut may develop later and are lifelong conditions.
Related Conference of Food Allergens
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food Allergens Conference Speakers
Recommended Sessions
- Agricultural Biotechnology and Food Microbiology
- Agrobiology and Bio-resources
- Dairy Technology & Safety
- Food Adulteration
- Food Adulteration
- Food Allergens
- Food and Quality Control
- Food Chemistry
- Food Flavours
- Food Fraud & Food Security
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