Session 4: Lipid droplets and oleosomes for food applications

Oleosins: The Hidden Allergens in Oil-Rich Seeds.  Christina Lamberti (Institute of Science of Food Production, National Research Council, Italy)

Dr Cristina Lamberti holds a PhD in Biotechnology and a PhD in Biochemistry, and is a senior Researcher at the Institute of Sciences of Food Production, at the National Research Council (ISPA-CNR). Her research focuses on food safety, particularly on the discovery of new allergens, the impact of food processing on food allergenicity, the assessment of residual allergenicity after digestion (INFOGEST), and the evaluation of cross-allergenicity in novel foods. She uses proteomic approach combined with mass spectrometry for the identification, characterization, and quantification of allergens and derived peptides.