It is generally assumed that every food protein has the potential to cause allergic reactions, although only a small percentage of proteins are in fact allergens. So what makes a food protein an allergen? What are the crucial steps in sensitization? The current methods identify cross-reactive allergens, but will not identify the potency to sensitize a predisposed individual de novo. Currently there is no single test available that predicts the de novo sensitizing potency of protein (-sources).
To develop a validated, predictive and accepted allergy risk assessment strategy for new protein sources and new or modified protein (containing) products
For this purpose, UCFA partners develop both in vivo, in vitro and in silico techniques and models