Author Description

Product Description Food allergies affect as many as 2-3% of adults and 5-6% of children. Recently, we have discovered more about the identity and biochemical properties of food allergen proteins. This discovery impacts our understanding of the etiology of food allergy, our ability to detect allergens, our ability to assess the potential allergenicity in bioengineered foods, and the development of allergen control strategies in food processing environments. Food Allergens will present an overview of food allergy and allergens. It will also include descriptions of the latest technology for the detection and control of food allergens. About the Author Steven Gendel, Lauren Jackson, and Tong-Jen Fu are all with the FDA.