Adverse reactions to seafood: Molecular and immunological approaches in managing an Australasian epidemic (Old ID 19354)

Principal Investigator

Over 4 million Australians suffer from allergies with a financial burden in excess of $7 billion. Seafood is an increasingly important food allergy worldwide and is typically life-long, affecting about 5% of children and 2% of adults in Australia. This research will characterise allergenic proteins from crustacean and molluscs, leading to the design of recombinant proteins. Allergenicity of modified food allergens through heating will be studied using state-of-the-art in-vivo and in-vitro systems. This fellowship will considerably advance our knowledge on the influence of structure and chemical modifications on the immunoreactivity of seafood allergen, thus providing platform knowledge for better diagnostics and future therapeutics.

01 Apr 2012 - 31 Dec 2016

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