EuroPrevall Partners
Role
Coordinator, Leader of Theme 3,
Leader of WP5.1 and Leader of WP6.4
Institution
Institute of Food Research,
Norwich, UK
Research Interest
My research is focussed around protein biochemistry and physical biochemical approaches to understanding the relationship between biophysical properties of proteins and their structural attributes. This is set in the context of biochemical and biophysical events in the gastrointestinal tract. I lead a programme of work which seeks to gain an understanding the rules governing the assembly of natural and fabricated food structures, their subsequent disassembly during digestion and uptake by the gut epithelium. One of the model biological responses which we are using to investigate this is the role the physicochemical behaviour of food structures play in the development and manifestation of ige-mediated food allergy. We are now seeking to discover why certain protein scaffolds dominate known allergens from foods, how the structural and biological properties conferred by these scaffolds may predisposes a protein to becoming a food allergen, and how this may be altered by food processing and the food matrix.
Role
Deputy Coordinator.
Leader of WP6.1 and Leader of WP6.2
Institution
Institute of Food Research,
Norwich, UK
Research Interest
My main research interest has been in colloidal interactions, particularly the organisation of interfacial protein films and how this is affected by the interaction with surfactants. The development of models for this interaction and the interfacial structures formed has led to a new approach in the way that interfacial composition is seen to affect bulk functionality in emulsion and foam systems. The distinct way that protein is displaced from an interface by non-ionic surfactants in particular was coined orogenic displacement.
Professor Peter Burney
Role
Leader of Theme 1 and WP1.2
Institution
Imperial College London,
London, UK
Research Interest
The research of the Unit focuses on the epidemiology of respiratory and allergic diseases including asthma, food allergy and chronic obstructive pulmonary disease. It undertakes policy relevant research to assess the main factors influencing the onset and exacerbation and outcome from disease. Much of the work is carried out in multi-centre collaborations, predominantly in Europe. The Unit has led the European Community Respiratory Health Survey since its inception in 1988 and this has produced over 200 papers and its results have been used extensively in reviews of asthma policy.
Role
Leader of WP1.1
Institution
Charite Universitatsmedizin Berlin,
Berlin, Germany
Research Interests
Dr. Kirsten Beyer supervises one of the basic science research groups at the Jaffe Food Allergy Institute. Her current research focuses on identification, characterization, and modification of allergenic food proteins with the goal of the development of improved diagnostic methods and a safe immunotherapy. In addition, in collaboration with the Division of Pediatric Gastroenterology, she studies the cellular and genetic mechanisms underlying food-induced gastrointestinal diseases. Dr. Beyer is member of both the American Academy of Allergy, Asthma and Immunology and the European Academy of Allergology and Clinical Immunology.
Role
Leader of WP 1.3
Institution
Fundacion Hospital Alorcon,
Madrid, Spain
Role
Leader of Theme 2 and Leader of WP2.1
Institution
Sanquin Research,
The Netherlands
Research Interests
Ronald van Ree started his professional career in 1983 as a technician at the department of Allergy of Sanquin. At present he is a staff member at the department of Immunopathology where he continues his work on the identification and characterization, and more recently, cloning and expression of inhalant and food allergens. In close collaboration with companies in The Netherlands and other EU countries this work is aiming at the improvement of diagnosis and therapy of allergic diseases. Ronald van Ree is Chairman of the WHO/IUIS Allergen Standardization Committee and devotes part of his time to the improvement immunoassays for the standardization of allergenic products.
Role
Leader of WP2.2
Institution
Leiden University Medical Center,
The Netherlands
Research Interests
Maria Yazdanbakhsh, as Professor of Cellular Immunology of Parasitic Infections, is active in teaching medical and biomedical students as well as supervising PhD students. The group has been part of many European funded projects that investigate the immunological consequences of parasitic infections, the interaction between infections and allergic disorders and the molecular immunological pathways that underlie immune regulation.
Dr Gene Rowe
Role
Leader of WP2.3
Institution
Institute of Food Research
Norwich, UK
Research Interests
Risk communication; risk perception; risk analysis; public engagement; science-in-society; forecasting; Delphi technique; nominal group processes; cognitive psychology; social psychology; human judgment and decision making; evolutionary psychology.
Role
Leader of WP3.1
Institution
Medical University of Vienna,
Vienna, Austria
Prof Stefan Vieths
Role
WP3.2 Leader:
Institution
Paul-Ehrlich-Institut,
Langen, Germany
Research Interests
Stefan is the Director of the Division of Allergology. The Division of Allergology is responsible for granting marketing authorization for allergen products for in vivo diagnosis and specific immunotherapy. The main activities of his research group are in the field of food allergy, ranging from allergen characterization and epitope analysis via component resolved diagnosis to development of novel food allergy vaccines.
Role
Leader: WP3.3 WP5.4
Institution
Wageningen University,
Wageningen, The Netherlands
Research Interests
Our aim is to utilise immune parameters as a read-out for the development of health-promoting food ingredients or food products. A variety of in vitro and ex vivo read-out systems is available for this purpose. Studying and characterisation of food components is performed in close co-operation with the Food Chemistry Department.
Role
Theme 4: Leader:
Institution
Wageningen University,
Wageningen, The Netherlands
Research Interests
Existing research projects which represent transdiciplinary research within the area of food safety, emerging food risks, food allergy, tracebility and emerging food technologies include:
- Developing methods to systematically analysis and evaluate participatory processes, including public consultation and stakeholder analysis.
- Application of psychological models to understanding consumer attitudes to emerging food technologies (nanotechnogy, other emerging agri-food technologies)
- Developing and testing models of risk / benefit perception and communication, and subsequent impacts on food choice behaviour.
- Investigating the importance of public trust and institutional credibility in food risk governance
Role
Leader of WP4.2
Institution
University Hospital Groningen,
Groningen, The Netherlands
Role
Leader of WP4.3
Institution
UEA Norwich
Research Interests
Economist and health services researcher with special interest in methods used in economic evaluations, especially how methods for systematic review of literature can be incorporated into economic evaluation techniques.
Role
Leader of Theme 5 and Leader of WP5.3
Institution
National Food Institute
Copenhagen, Denmark
Role
Leader of WP5.2
Institution
University Medical Centre
Utrecht, The Netherlands
Role
Leader of WP5.5
Institution
Maastricht University,
The Netherlands
Research Interests
Ineke Klinge is a biologist by training and specialized in immunology. She is currently appointed at Maastricht University as assistant professor in Gender Studies in Health Sciences. In the School for Public Health and Primary Care (Caphri) she leads the programme Gender and diversity in health and health care research. Under this umbrella a number of national and international research projects are carried out ranging from integration of a diversity perspective in quality assurance in health care institutions to integration of the gender dimension in FP6 Integrated Projects and Networks of Excellence in the field of Food Quality and Safety.