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The conference took place over 3 days in Naples, Italia, from 19 to 21 June 2018.

Topics to be discussed during the Conference:

• Intrinsic properties of allergens, including processing, matrix, physical/chemical, digestion, bioinformatics, protein purifications and analysis
• In vitro and in vivo methods to unravel mechanisms of (food) allergy and activation of innate and adaptive immune system
• Allergenicity risk assessment, including current status, examples and applications (novel food dossiers) and visions

> Programme <

A team's researcher made presentation:

• Clélia Villemin _ Acid-hydrolyzed gliadins strengthen food allergies through early sensitization. (Oral presentation)

Clélia Villemin, a PhD student in our team, was invited to present part of her work on the study of the development of food allergies to native and modified gliadins. This work was published in the journal Molecular Nutrition and Food Research.  
> Click here to read the publication <

As part of COST, we hosted two researchers for several weeks. They presented the work they have done during our collaboration.

• Anne-Sofie Ravn Ballegaard (Danmarks Tekniske Universitet) _ Protein-chemical features of five different wheat products affect the sensitising capacity through the skin. (Oral presentation)
• Simona Bavaro (Istituto di Scienze delle Produzioni Alimentari) _ Autoclaving process to reduce almond allergenicity: impact on the peptidic pattern analyzed by after simulated digestion and ex vivo intestinal epithelium passage. (Oral presentation)