Food Allergen Detection, Identification and Risk Assessment

Dear Colleagues,

The prevalence of food allergies has been on the rise globally, affecting a significant portion of the population, particularly children. These allergies can range from mild to life-threatening and are triggered by proteins known as allergens present in certain foods. The detection, identification, and risk assessment of these allergens are crucial for the safety and well-being of consumers, especially those with allergies. Recent advancements in molecular biology, immunology, and analytical chemistry have led to the development of more sensitive and specific methods for allergen detection and identification. Techniques such as polymerase chain reaction (PCR), enzyme-linked immunosorbent assay (ELISA), and mass spectrometry (MS) have been instrumental in this progress. Additionally, the understanding of the molecular mechanisms behind allergic reactions has deepened, allowing for more targeted risk assessments.

Since the detection and identification of allergens are critical for the development of effective strategies to mitigate the risks associated with food allergies, this Special Issue seeks to consolidate and disseminate knowledge in the following areas: the development of novel and accurate methods for detecting and identifying allergenic substances in the food matrix; application of advanced technologies, such as nanotechnology and biosensors, in allergen detection; exploration of the molecular and immunological basis of allergenicity to improve diagnostic capabilities; assessment of the allergenic risk throughout the food supply chain, from production to consumption; analysis of the impact of food processing techniques on the allergenic potential of foods; developing and validating models to predict the risk of allergic reactions; and presenting findings from clinical trials on allergen exposure and reactions.

This Special Issue aims to consider original research articles, reviews, and case studies that contribute to the understanding and management of food allergens. We encourage submissions from a wide range of disciplines, including, but not limited to, the following: food science, immunology, molecular biology, analytical chemistry, and public health.

Dr. Shudong He
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• food allergens
• allergen detection
• allergen identification
• risk assessment
• food safety
• allergenicity
• allergen management
• food processing
• clinical studies
• immunology