ERA-HDHL (2021) - Food Hypersensitivities

BACKGROUND
Food intolerances and food allergies are becoming increasingly common probably due to changes in the living environment, including diets. Individuals suffering from such problems often have to abstain from many food products increasing the risks associated to unbalanced diets. As processed food constitutes an important share of modern diets, it is important to understand how food ingredients and food processing methods can induce or prevent the development of food intolerances and food allergies. There is (I) a clear lack in understanding the causative agents of hypersensitivities and (II) a need for development or validation of better diagnostic tools and detection methods.

AIM OF THE CALL
The aim of this call is to address how food ingredients and food processing methods can induce or prevent the occurrence of food intolerances and allergies among the consumers.

WHO
In general, joint research proposals may be submitted by applicants working in universities (or other higher education institutions), in non-university research institutes, in foundations, in hospitals and in other health care settings as well as in the private sector such as in commercial enterprises, in particular small and medium-size ones (non-exhaustive list)