food allergies: processing technologies for allergenicity reduction

This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cow’s milk, eggs, sesame, lupine, soy, wheat and more, as well as the importance processing these when producing hypoallergenic foods.

Dr. Roua Lajnaf received the Engineer and MSc degrees in Biological Engineering from National Engineering School of Sfax, Tunisia, in 2011 and 2012, respectively, and the PhD degree in biochemistry and Food Technology from University of Montpellier, France, in 2017. Her areas of expertise include the purification of milk proteins from different mammalian species and the study of the effect of different food processinf technologies (heat treatment, high pressure, acidification, enzymatic hydrolysis, fermentation) on their properties, including techno-functional properties and allergenicity.

Dr. Lajnaf has worked in academics as well as in Food Engineering Processes at universities of Sfax, Monastir and Tunis El-Manar in Tunisia teaching students about different fields including food technology, management quality and nutritional pathologies: food allergies. She has participated in numerous conferences, seminars, and congresses and has authored many research papers, review articles, book chapters, books and patents on different subjects in food engineering and food allergies. She is also a reviewer for various journals in food biochemistry and toxicology. She was the lead Guest Editor for many journals in nutrition and allergy sciences.

Dr. Roua Lajnaf was awarded a L’Oréal UNESCO For Women in Science Prize in 2022, in the field of Biological Sciences for the invention of suitable alternative to children with cow’s milk protein.