Food Allergens
Food allergens are typically inherently existing proteins in foods or proteins derived from them that elicit aberrant immune reactions. Food allergies are reported to be becoming more common worldwide, with more than 8% of children and 2% of adults in places like Australia and New Zealand reporting allergies to one or more foods. having an allergic reaction to several or many different foods. For young children, the most common allergies are milk and eggs. Fortunately, many children overcome these allergies by the time they are 5-7 years old. On the other hand, allergies to foods, nuts, and peanuts may appear later and be chronic illnesses.
Related Conference of Food Allergens
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Allergens Conference Speakers
Recommended Sessions
- Dairy Technology & Safety
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- Food Borne Diseases and Prevention
- Food Fraud and Authenticity
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- Genetically Modified Foods
- Good Manufacturing Practices (GMP)
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- Poultry Hygiene Management
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