IFSH's Food Chemistry and Allergens science programs generate knowledge used by industry and regulators to make proactive science-based decisions that influence food safety, quality and public health. When working with IFSH, industry members get the latest scientific expertise and research data in the following focus areas:

• Effects of processing on chemical constituents and beneficial bioactives in foods
• Detection and decontamination methods for food defense and chemical threat agents
• Validation of procedures to prevent food allergen cross-contact
• Effects of processing on preformed natural toxins and food allergens

IFSH’s Assets and Capabilities

• In-depth understanding of the formation and effects of processing on a variety of chemical constituents, from furan and melamine to ricin and other protein toxins
• Real-world collaborative projects on allergen risk analysis and the effects of food processing on food allergens
• Cutting-edge analytical capabilities, including LC-MS, GC-MS, UPLC, and immunochemical and rheological methods
• State-of-the-art research facilities, including fully equipped chemistry laboratories, a nutrition and biochemistry laboratory and a BSL-3 laboratory and biocontainment pilot plant for chemical threat agent research