Food Allergies and Intolerances
Food allergies and intolerances involve adverse reactions to certain foods, but they differ in their underlying causes. Food allergies are immune system responses where the body mistakenly identifies certain proteins as harmful, leading to symptoms such as hives, swelling, or anaphylaxis. Common allergens include peanuts, tree nuts, milk, eggs, and shellfish. In contrast, food intolerances, such as lactose intolerance, result from the inability to properly digest or metabolize certain foods, leading to symptoms like bloating, gas, or abdominal pain. Managing food allergies and intolerances typically requires avoiding trigger foods and, in some cases, using medical interventions like epinephrine for severe allergic reactions.
Related Conference of Food Allergies and Intolerances
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Allergies and Intolerances Conference Speakers
Recommended Sessions
- Dairy Science & Technology
- Food Allergies and Intolerances
- Food Analysis and Food omics
- Food and Nutrition
- Food Chemistry and Biochemistry
- Food Consumer Science
- Food Microbiology and Fermentation
- Food Packaging Standards
- Food Security and Sustainability
- Functional Foods and Supplements
- Innovation in Food Processing
- Micronutrient Deficiencies
- New Food Additives and Ingredients
- Nutrigenomics
- Nutritional Epidemiology
- Pediatric Nutrition
- Plant Based Protein
- Prebiotics and Probiotics
- Public Health Nutrition
- Sports Nutrition and Exercise Metabolism
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