Allergy poster prize
9 November 2010
Dr Thomas Aldick of IFR, an institute of BBSRC, has won a poster prize at the 4th International Symposium on Molecular Allergology (ISMA 2010) in Munich for his poster, "Bet v 1 homologues are affected by food matrix-mediated modifications"
Thomas receiving his prize from Chair of the Organising Committee, Prof. Markus Ollert
Bet v 1 is the major allergen in birch pollen and related proteins in foods form the second most prevalent class of plant food allergens. Dr Aldick's poster describes the research he and his colleagues are carrying out to assess how allergens are altered by other components in the food matrix during preparation and processing. These changes can affect the immunogenic response of the allergen.
ISMA 2010 covered basic, translational and clinical aspects of allergenic molecules with special emphasis on the transition from classical "extract-based" to "molecule-based" allergology. The European Academy of Allergy and Clinical Immunology (EAACI) chose two prize winning posters from almost 100 presented at the symposium.
Professor Clare Mills, leader of IFR's Food Structure and Health Programme, also spoke at the symposium. At IFR, Dr Aldick is studying the affect of the food matrix on birch pollen related food allergens in this programme, as a research fellow of the German Academic Exchange Service (DAAD). This is the second poster prize Dr Aldick has won in 2010 at an international allergy meeting, having already won a prize for his previous poster at the 29th Congress of the European Academy of Allergy and Clinical Immunology (EAACI2010).
Poster details: Bet v 1 homologues are affected by food matrix-mediated modifications
Aldick T., Johnson P., Husband F., Mackie A., Skypala I., Vlieg-Boerstra B., Hoffmann-Sommergruber K., Breiteneder H., Mills C.
Collaboration came from:
- Royal Brompton and Harefield NHS Foundation Trust, London
- University Medical Centre Groningen
- Netherlands and Medical University of Vienna
- Department of Pathophysiology, Austria
This work was funded with support from a fellowship within the Postdoc-Programme of the German Academic Exchange Service (DAAD) and the BBSRC through the core strategic grant to the Institute of Food Research.
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