Journal of Food Processing & Technology

Nutritional management of food allergy and intolerance

6^th Global Summit and Expo on Food & Beverages

August 03-05, 2015 Orlando-FL, USA

John Leung

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

This lecture provides an overall and update on the nutritional management of food allergy and intolerance. Specifically, we will discuss the similarities and differences between food allergy and food intolerance, diagnostic challenges, nutritional management of specific food allergy (nuts, milk, seafood, eggs, soy, meats and food additive) and new diagnostic and therapeutic modalities for food allergy and intolerance.

Biography :

John Leung is the Director of the Food Allergy Center at Tufts Medical Center and Floating Hospital for Children. He attended medical school at University of Michigan Medical School and completed his internal medicine residency at University of Iowa Hospitals and Clinics. He then finished a Gastroenterology fellowship at Tufts Medical Center. He worked as a gastroenterology consultant at Tufts Medical Center for a year before completing an Allergy/Immunology clinical and research fellowship at Massachusetts General Hospital/Harvard Medical School. His clinical and research program focus are on eosinophilic esophagitis, food allergy and food intolerances. He has coauthored more than 40 peer-reviewed manuscripts, scientific abstracts, book chapters and online tutorials.