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
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
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
- Food Microbiology Position
- Food Preservation and Quality Standard
- Food Processing & Technology
- Food Production and Packaging Systems
- Food Safety & Quality Management Strategies and Technologies
- Food Science and Processing Technology
- Food Toxicology
- Food Waste and Recycling
- Food-borne Diseases
- Future of Agriculture and Aquatic Biodiversity
- Global Impact of COVID-19 Pandemic on Food Industry
- Livestock Nutrition
- Management of Food Waste
- Management of Food Waste
- Medical Foods and Dietary Supplements
- Nutraceuticals & Nutrition Supplements
- Nutrition & Dietetics
- Pharmaceutical Food Technology and Food Sampling
- Poultry Hygiene Management
- Poultry Hygiene Management
- Quality Control & Management
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