FCH-21806 Food Related Allergies and Intolerances

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

CBI-10306 Cell Biology; FCH-11306 Nutritional Aspects of Foods or HNE-11306 Nutrition and Health III: Knowledge of Foods.

Continuation courses:

Food Ingredient Functionality (FCH-30306)

Contents:

This course comprises plenary lectures: first introducing the topic and its relevance to both nutritionists and food technologists; second providing background knowledge of adverse reactions to food components: mechanisms, prevalence, diagnosis and clinical symptoms; and third focusing on the food components causing such adverse reactions: their identity and origin, prevalence and technological and chemical ways to eliminate or inactivate such components from food. In this respect we will also deal with regulatory (and labelling) aspects. The plenary lectures will finish by discussing the consumer susceptible to such components: how can he/she avoid exposure, what are the dietary consequences? In addition, a practical will be given focusing on analytical aspects of allergens and methods for their elimination. The course will finish with a case study in which all these aspects are integrated.

Learning outcomes:

At the end of this course a student is expected to be able to:
- describe the mechanism of action of major food allergens and other constituents causing adverse reactions and distinguish between allergic and intolerance reactions;
- assess the risks involved in using food raw materials containing potential allergens;
- assess the dietary consequences of avoiding specific allergen containing food ingredients;
- describe how such components can be avoided or eliminated and design a basic process to eliminate such components;
- describe which assays can be used for identification of allergens, how they work and what their strong and weak points are;
- apply knowledge of regulations with regard to such components, food labeling and consumer information.

Activities:

- active participation during plenary lectures, self-study of relevant theory;
- participation in practical in which the student conducts experiments, interprets data and prepares a presentation;
- participation in case study where examples from practice are studied 'full circle';
- presentation of the results.

Examination:

The final grade is based on:
- a written theory exam (80%);
- the evaluations of the practical course (10%);
- case studies (10%).
The theory exam consists of a biochemical and an immunological part that need to be passed both with a grade higher or equal 5 and an average of bigger or equal 6. The marks for the practical course and the group work will be based on the respective reports and presentations

Literature:

Study guide, reader.
Reader and practical manual will be sold at the first lecture.