Food Allergy: From Molecular Mechanisms to Control Strategies
About this ebook
The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.
About the author
Dr. Linglin Fu is a Professor at the School of Food Science and Biotechnology, Zhejiang Gongshang University.
Dr. Bobby J. Cherayil is an Associate Professor at Harvard Medical School, Mucosal Immunology and Biology Research Center, Massachusetts General Hospital.
Dr. Haining Shi, DVM is an Associate Professor of Pediatrics at Harvard Medical School, Mucosal Immunology and Biology Research Center, Massachusetts General Hospital.
Dr. Yanbo Wang is a Professor at the School of Food Science and Biotechnology, Zhejiang Gongshang University.
Dr. Yang Zhu is a Professor at Wageningen University and Research.
