Food related allergies and intolerances (FCH-21808)

In this document you will find: - description of the mechanism of action of major food allergens and other constituents causing adverse reactions and distinguish between allergic and intolerance reactions - Assessment of the risks involved in using food raw materials containing potential allergens - Assessment of the dietary consequences of avoiding specific allergen containing food ingredients - Description of how such components can be avoided or eliminated and design a basic process to...

Dit is een samenvatting van alle colleges en het practicum.

Notes Food Related Allergies and Intolerances. The notes are quite extensive but contain all information needed to successfully pass the exam. The note also contain (parts of) lecture slides for better understanding of the course material.

Summary Reader Food Related Allergies and Intolerances (FCH-21806)

This summary is based on the lectures available for student who follow(ed) the course Food Related Allergies and Intolerances (FCH-21806) and was made in August 2018. The information provided in the reader (available at WUR) and ohter learning material of this course have not been implemented in this summary.

Summary Food related allergies and intolerances (FCH-21808) Immunological aspects

Summary Food related allergies and intolerances (FCH-21808) Biochemical aspects

Summary Food related allergies and intolerances (FCH-21808) guest lectures, tutorials and exam questions

Samenvatting van alle colleges van FRAAI. Het bevat ook extra benodigde informatie zoals uit de reader.