HYPERSENSITIVITY TO INGREDIENTS IN FOOD, COSMETICS AND OTHER CONSUMER PRODUCTS

Many products containing allergens have been withdrawn from the market due to inadequate labelling. In other cases ingredients causing an allergic reaction have been hidden – so how can these problems be avoided?

Based on actual cases we will focus on allergic reactions, hypersensitivity in the form of intolerance, and multiple chemical sensitivity (MCS). We aim to provide answers to questions such as:

• What is allergy, cross allergy, and photo allergy?
• Which substances can cause allergy – and how often does it happen?
• How is allergy prevented?
• What are the warning rules for allergic consumers?
• How are substances tested for allergy?
• How are allergenic ingredients avoided?

Target group
Manufacturers, product developers, and suppliers of ingredients to foods, washing and cleaning detergents, cosmetics, personal care products, medicinal products, textiles, and other consumer products.

The course enables you to

• tell the difference between allergy, intolerance and hypersensitivity
• understand when a risk assessment of allergic reactions is required
• distinguish between induction and elicitation
• understand a test report

Course leader
Helle Buchardt Boyd, Senior toxicologist, MSc (Food Science). Specialist in immunotoxicology. Has participated in projects on development of vaccines. Carries out risk assessments of allergens in food and consumer products.

Course structure
The course combines lectures and exercises based on our and your own experience. The training encourages dialogue and interaction amongst the participants.

Date and venue
Upon request; no scheduled courses in English at present. Open course is available in Danish: Allergi

The course can be customised as a company course.

Further information
Vibeke Salmon
Tel  +45 4516 9144
ves@dhigroup.com