Milk allergies reduced by altering protein

In a collaborative project between the University of New South Wales and the department of Rural Development in Korea, a group of food scientists is developing solutions to food safety concerns.

The researchers have found ways to alter the properties of the proteins in milk which cause allergic reactions.

The team is developing nano-sensors that help detect allergens in food, and is also investigating how allergens change after harvest during food processing.

This kind of technology contributes the development of new methods in reducing milk allergens, along with broad applications in food safety.

Read more at UNSW