The research topic is on the development of new and improved strategies to diagnose, prevent, manage, and treat food allergies. Research is focused on determining which properties of food proteins contribute to allergy development, and which properties contribute to tolerance development, as well as the underlying immune mechanisms. The research therefore analyses the relationship between different physicochemical properties of food proteins (e.g. hydrolysis or heat treatment) and their allergy- or tolerance-inducing capacity, and the relationship between the allergy inducing capacity of food proteins and the way we are exposed to them.

Research has, among others, included the design and test of new hypoallergenic infant formulas, design and test of new food allergy immunotherapeutic compositions, design and test of new food allergy immunotherapeutic allergen delivery strategies, investigation on allergen properties, skin conditions and immune status required for skin sensitisation, investigation on impact of processing on the allergenic potency, and investigations on the allergenic potential of novel food and new alternative protein sources such as insect, rapeseed, microalgae, seaweed, grass and rapeseed.