Senior Scientist
Research Group for Bowel Microbiology and Immunology
DTU FOOD INSTITUTE
Denmark
My research focuses on investigating which properties of food proteins and their degradation products contribute to the development of allergy and which contribute to the development of tolerance. I do this for example. by examining the relationship between different protein-chemical characteristics such as protein structure and digestibility and the allergy inducing ability of the protein. In addition, I am working on mapping the link between food proteins and the antibodies that are developed in the allergic response.
My primary focus has been on peanut and milk proteins, including milk-based infant formulas.