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Table 1 Objectives of ImpARAS and tasks assigned to the 4 ImpARAS working groups

From: COST Action ‘ImpARAS’: what have we learnt to improve food allergy risk assessment. A summary of a 4 year networking consortium

Working groupTasks and objectives
ImpARASBuilding a European network of leading institutes undertaking basic research on food safety, food allergy and allergy risk assessment to strengthen the international competitiveness of the European scientific community on this topic
Generating ideas on an improved risk assessment strategy to determine the allergenic potency of (novel) and/or processed proteins
Generating ideas for the development of new more predictive tools/methods for allergenicity
Disseminate the knowledge acquired to the European food industry leading to the development of novel safe food products and to the European food safety authorities to improve their allergy risk assessment strategies
WG1Review analytical methods used in allergenicity assessment and identify methods relevant for an improved allergenicity assessment
Refine appropriate protocols for purification of allergens
Identify physicochemical properties of proteins that may affect sensitisation
Investigate which proteins (allergenic and non-allergenic) can be used in in vitro and in vivo allergenicity assessment studies
WG2List in vitro methods (or combinations thereof) that can be used to predict the sensitising capacity of a protein
Investigate the possibilities of harmonising and validating in vitro models
WG3Identify which (combination of) species, can be used to predict protein allergenicity in humans
Identify reliable end-point parameters that can be used to predict for sensitisation
Investigate the possibilities of harmonising and validating in vivo models
WG4Identify the gaps in the current allergenicity risk assessment strategy
Implementation of WG1-3 findings in an improved risk assessment strategy
Involvement of regulatory authorities in the new concept and dissemination among food companies