Book description
This book comprehensively addresses the sources of allergenic
contaminants in foods, their fate during processing, and the specific
measures that need to be taken to minimize their occurrence in foods.
The book provides up-to-date information on the nine major allergens (as
well as other emerging allergens) and practical guidelines on how these
allergens can be identified and controlled during production and
processing. Starting with an introduction to food allergens, the book
follows with sections on food allergen management during production and
processing, guidelines for the processing of specific allergen-free
foods, techniques for hypo-allergenization and allergen detection, and
allergen-free certification.
JOYCE I. BOYE, PhD, is a Research Scientist at the Food R & D
Centre of Agriculture and Agri-Food Canada (AAFC). AAFC provides
information, research and technology, and policies and programs to
achieve security of the food system, health of the environment, and
innovation for growth. Dr. Boye leads a comprehensive research study
in plant protein research and food allergies at the research centre in
St Hyacinthe, Quebec.
SAMUEL BENREJEB GODEFROY, PhD, is the Director General of the Food
Directorate in the Health Products and Food Branch of Health Canada.
The Food Directorate is the federal food standard setting authority in
Canada, which develops and administers standards, policies,
guidelines, and regulations of foods available for sale in Canada. The
Directorate manages a food research program that supports its
standard-setting mandate. Dr. Godefroy has led the food allergen
method development program at Health Canada since 2001.
