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Food allergy presents significant challenges for both consumers and those managing food businesses. Those at greatest risk are teenagers and young adults, many of whom have never experienced a major reaction before. New understanding about the prevention of allergies to particular foods, through early consumption and immunotherapy through supervised consumption, is changing the landscape.

People are avoiding more different types of foods than ever, sometimes in tiny amounts, and food purchasing patterns are changing quickly - not least through online marketplaces, platforms, apps and so on.

Those responsible for food allergen risk management do their best to meet consumer needs through regulation and best practice. Consumers at risk, and all those involved in preparing and serving their food, can benefit from up to date information, industry guidance, resources and training.

This event is organised by the Institute of Food Science and Technology (IFST), and is the IFST's first student lecture. IFST’s Young Scientist competition offers the opportunity for undergraduate/postgraduate students in the UK to present their current/recently completed food-related project in front of an audience and to a panel of food professionals. The winners of the regional competition rounds will be competing in London to be crowned the UK’s IFST Young Scientist of the Year as part of this event, which will also include a lecture on food allergy.

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