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Aims and scope of the
WORKSHOP |
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The workshop covers the area of allergenicity
of foods of plant
and animal origin. It will be focused on modified foodstuffs regarding
the effect on allergenic properties as well as the production
of hypoallergenic foodstuffs for children and aging consumers,
food supplementation in food allergy in order to ensure a good
state
of health for the population. |
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Workshope programme |
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FRIDAY 30 August |
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07:00-13:00 |
Arrival and registration
Participants of EUROFOODTOX V conference will join after lunch
break |
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13:00 |
LUNCH |
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14:30 |
WELCOME AND OPENING
OF THE WORKSHOP
H. Kozlowska - Co-ordinator of Centre
of Excellence CENEXFOOD
H. Kostyra - Vice-director of Institute
of Animal Reproduction
and Food Research of the Polish Academy of Sciences in Olsztyn
L. Jedrychowski - Chairman of Scientific
Committee |
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SESSION A: ALLERGENICITY
OF FOODS OF PLANT AND ANIMAL ORIGIN
Chairpersons: J.M. Wal, L. Jedrychowski |
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14:45 |
Lectures
Plant allergen protein families - Structural
attributes and allergenicity
C. Mills
Institute of Food Research, Norwich, United Kingdom
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15:25 |
Allergenicity of
food proteins. Research & Development
I.M. Yman
National Food Administration, Uppsala, Sweden |
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16:05 |
COFFEE BREAK |
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16:35 |
Immune responses
to dietary antigens: oral tolerance
E. Gelencser
Central Food Research Institute, Budapest, Hungary |
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17:15 |
Short Presentations
Ientification of major allergens of cereal
proteins by electrophoretic methods
E. Szabó
Central Food Research Institute, Budapest, Hungary
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17:30 |
Studies
on immunomodulative effect of selected food (probiotics)
A. Nagy
Central Food Research Institute, Budapest, Hungary |
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17:45 |
DISCUSSION |
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19:00 |
BONFIRE |
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SATURDAY 31 August |
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SESSION B: POSSIBILITIES
OF THE REDUCTION OF FOOD ALLERGENIC PROPERTIES
Chairpersons: C. Mills, L. Jedrychowski |
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09:00 |
Lectures
Food allergens - general considerations on
the structural and molecular basis of allergenicity illustrated
by examples essentially from cow’s milk allergens
J.M. Wal
Laboratoire d’Immuno-Allergie Alimentaire, Service de Pharmacologie
et immuno-logie (SPI) INRA-CEA Saclay, Paris, France |
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09:40 |
Enzymatic modification
as a tool for alteration of allergenic character of food proteins
G. Hajos
Central Food Research Institute, Budapest, Hungary |
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10:20 |
Short Presentations
The effect of proteolysis on the gliadin
immunogenicity
U. Pytasz
Clinic of Endocrinology, Research Institute of Polish Mothers
Memorial Hospital in Lodz, ¸Lodz, Poland
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10:35 |
Effects
on celiac activity of gluten proteins modified by chemical deamidation
C. Berti
DISTAM - Nutrition Unit University of Milan, Milan, Italy |
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10:50 |
DISCUSSION |
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11:00 |
COFFEE BREAK |
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11:20 |
Lecture
Influence of technological and biotechnological processes on immunoreactivity
of cow milk proteins
B. Wróblewska
Institute of Animal Reproduction and Food Research of the PAS,
Olsztyn, Poland |
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SATURDAY 31 August |
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12:00 |
Short Presentation
Sensitivity of food allergens to proteolysis:
in vivo and in vitro approaches
M. Carbonaro and S. Iametti
Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione,
Rome, Italy |
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12:15 |
DISCUSSION |
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13:00 |
LUNCH |
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SESSION C: PRODUCTION
OF HYPOALLERGENIC FOOD
Chairpersons: I.M. Yman, B. Wróblewska |
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15:00 |
Lectures
Clinical background of food allergy
M. Polgar
Children Gastrointestinal Centre, Madarasz Children’s Hospital,
Budapest, Hungary |
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15:40 |
Lipid transfer
proteins as allergens
R. van Ree
Department of Allergy, University of Amsterdam, Amsterdam, The
Netherlands |
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16:20 |
Food
and nutrition in food allergy
L. Jedrychowski
Institute of Animal Reproduction and Food Research of the PAS,
Olsztyn, Poland |
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17:00 |
Short Presentation
Human milk IgA antibodies isolated from
atopic and health mothers
W. Karwowska
Agricultural University of Warsaw, Warsaw, Poland
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17:15 |
Immunological
tests of the Tepnel BioSystems Limited
P.R. Gooodwin
Tepnel BioSystems Limited, Flintshire, United Kingdom |
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17:30 |
DISCUSSION |
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18:00 |
CONCLUSIONS AND CLOSING OF THE WORKSHOP |
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SUNDAY 1 September |
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08:30 |
BREAKFAST |
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09:00 |
DEPARTURE OF THE PARTICIPANTS |
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