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Module 5: Allergenicity: Objectives & Overview - Allergenicity Sarah Scheerger Department of Agronomy and Horticulture at University of Nebraska-Lincoln, USA Nancy Lewis Department of Agronomy and Horticulture at University of Nebraska-Lincoln, USA Lesson Navigation Tips: - Click on 'Animations' button found to the left in order to view the animation which supplements this lesson. You can also click on the animation icon within the text. - Click once on figures to see enlarged versions. - Click once on words in color to bring up their definitions. This lesson discusses some of the issues that consumers experience following exposure to certain foods. This lesson will define and discuss food allergies, properties of food allergens, as well as the allergenicity of foods produced through agricultural biotechnology. After completing Module Five: Allergenicity, participants should: · Define a true food allergy · Name three major food allergens · Be able to recognize the mechanism of the IgE-mediated response to food allergies · List a benefit of food produced through agricultural biotechnology in regards to food allergies · List a concern of food produced through agricultural biotechnology in regards to food allergies Development of this lesson was supported in part by USDA Initiative for Future Agriculture and Food Systems (IFAFS) and the Cooperative State Research, Education, & Extension Service, U.S. Dept of Agriculture under Agreement Number 00-52100-9710. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.