Food Allergy

Key scientists:

• Imme Penttila
• Maria Makrides
• Debbie Palmer

Around 40% of all Australians have suffered from some form of allergy including skin rashes (eczema, psoriasis), respiratory conditions (asthma), gut problems (food intolerance) or hay fever. Some of these conditions are stimulated by foods in our diets while other foods appear to be protective of allergy. Indentifying which foods do which along with discovering the components of foods that can stimulate or down-regulate allergic responses are major goals of research in this area.

Please contact Foodplus if you are interested in an honours or postgraduate student project in this area of research.