formulation based on cow’s milk is a universal nutritional source for infants,
and an important substitute for breastfeeding. However, cow’s milk allergy is one of the most common food allergies in
children occurring after the ingestion and immunological sensitization to milk
proteins. The disease afflicts 1-5 % of infants worldwide, and has significant
impact on children’s nutritional state, particularly in children that cannot be
breastfed, or live in areas with limited access to alternative foods.
project, we aim to develop a composition of cow’s milk infant formula that lowers
the risk of milk allergy induction in infants. We employ a strategy to modify formula
proteins to obtain a novel hypo-allergic composition. The project employs
various methods for characterization of allergenicity, including animal
experiments, ELISAs, PCR, histology, flow cytometry, and biochemical characterization.
preferably offer MSc projects, but special projects may also be available (e.g.
in combination with a following MSc project). A basic understand of biology,
biochemistry, immunology and/or microbiology is expected from candidates.
project is part of the larger ALLEVIATE project (https://innovationsfonden.dk/da/presse/foedevareallergi-skal-forebygges-og-behandles) funded by Innovation Fund Denmark.
collaborators: DTU Food, DTU Chemistry, University of Leeds (UK), The Hospital
for Sick Children (CA), Medical University of Vienna (AT), and Arla Foods
information please contact Researcher Jeppe Madura Larsen (firstname.lastname@example.org) or
Senior Researcher Katrine Lindholm Bøgh (email@example.com).
I samarbejde medUniversity of Leeds (UK), The Hospital for Sick Children (CA), Medical University of Vienna (AT)