Knowledge and understanding.
The student, at the end of the course, will know the different types of food allergies and which risks consumers face in the different contexts. He/she will have a thorough knowledge of allergenic proteins and of the structure-allergenicity relationship. He/she will know the principles that allow to predict the potential allergenicity of new proteins. He/she will have an in-depth critical knowledge of the various analytical methods available for evaluating the content of allergens in food. He/she will know the different approaches to manage allergen risk in a production context. He/she will know the impact of the technological processes on the structure of allergens, and which methodologies can be used to produce hypoallergenic compounds. Finally, he/she will know the different legislative approaches at international level for the management of allergen risk in the food chain.
Ability to apply knowledge and understanding
The student, at the end of the course, will be able to evaluate the allergenic potential of the various foods, including novel foods and foods for which there are insufficient data. He/she will be able to apply the most suitable analyses to assess the allergen content in the different contexts in the food supply chain and in the different foods. He/she will be able to make data-driven decisions for the best possible allergen risk management in the food supply chain. He/she will be able to evaluate and consider the impact of the process on allergenicity, and design processes that can lead to hypoallergenic foods. Finally, he/she will be able to adapt the analyses to be carried out and the processes to be applied in order to carry out an assessment and management of the allergenic risk, also being the most adequate with respect to the specific legislative context.