FCH-21806 Food Related Allergies and Intolerances


Studiepunten 6.00

Course coordinator(s)M Hennebelle
Lecturer(s)M Hennebelle
prof. dr. HJ Wichers
prof. dr. ir. HFJ Savelkoul
dr.ir. PL Weegels
Examiner(s)dr. ir. PA Wierenga
M Hennebelle

Language of instruction:


Mandatory knowledge:

ZSS06100 Laboratory Safety

Assumed knowledge on:

CBI-10806 Introduction to Cell Biology;
FCH-11306 Nutritional Aspects of Foods or FCH-12306 Food Technology for Nutritionists.

Continuation courses:

FCH-30306 Food Ingredient Functionality.


This course comprises plenary lectures, case studies, tutorials and a laboratory class. The lectures first introduce the topic and its relevance to both nutritionists and food technologists. Secondly background knowledge is provided of adverse reactions to food components: mechanisms, prevalence, diagnosis and clinical symptoms. Thirdly the food components causing such adverse reactions are discussed: 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? The laboratory classes focus on analytical aspects of allergens and methods for their elimination. The tutorials and case studies integrate the different aspects.

Learning outcomes:

After successful completion of this course students are 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 select basic processes to eliminate such components;
- describe which assays can be used for identification of allergens, how they work and review their strengths and weaknesses;
- apply knowledge of regulations with regard to such components, food labelling and consumer information.


- active participation during plenary lectures, self-study of relevant theory;

- participation in tutorials during which students work on small exercises to apply the theory learned during the lectures.

- 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.


The final mark must be 5.5 or higher, and is based on:
- theory exam with multiple choice questions, biochemical part (40%), immunological part (40%), where the mark for each part must be 5.0 or higher;
- reports and presentations of practical part (10%) and case studies group work (10%). The mark for the lab report must be 5.5 or higher.
The viewing moment is directly after the exam, since the results will be directly shown on the computer after you finish the exam.

The partial grades (for lab classes and case studies) are valid for 5 years.


All learning material, including the reader, is available in Brightspace.

Verplicht voor: MFSFood SafetyMScA: Spec. A - Applied Food Safety2AF
Keuze voor: MFTFood TechnologyMScF: Spec. F - Gastronomy Science2AF
MNHNutrition and HealthMScD: Spec. D - Sensory Science2AF
MNHNutrition and HealthMScB: Spec. B - Nutritional Physiology and Health Status2AF
MNHNutrition and HealthMScC: Spec. C - Molecular Nutrition and Toxicology2AF
MNHNutrition and HealthMScF: Spec. F - Food Digestion and Health2AF
Verplicht voor: WUFAOBSc Minor Foods of Animal Origin2AF