ERA- HDHL call “Addressing adverse and beneficial effects of food ingredients and food processing on hypersensitivities to food (FOOD_HYPERSENS)”

The aim of this call is to address how food ingredients and food processing methods could favour or prevent the occurrence of food intolerances and allergies in society.

Proposals should include research on one or more of the following topics:

• the mechanisms, responsible for inducing or preventing food intolerances and food allergies, both in children and adults (e.g. immunity; inflammation; nutrient metabolism; genetics; microbiota; physiology);
• how food processing and food ingredients can modulate the occurrence of food allergies/intolerances;
• the development of new approaches to food processing (e.g. novel food ingredients, novel processing methods) to decrease food intolerance/food allergy;
• the development and/or validation of diagnostics/methods to distinguish between actual and perceived food intolerances and allergies (IgE and non-IgE-mediated);
• the development and/or validation of detection methods for adverse or beneficial food components generated through food processing.