PhD defence on the allergenic capacity of proteins

Thursday 31 May 12


Katrine Lindholm Bøgh
Senior Researcher, Head of Research Group
National Food Institute
+4535 88 70 92

The National Food Institute invites to Katrine Lindholm Bøghs PhD defence on which allergenic capacities of proteins from peanuts and cow’s milk, that  prompt the ability to cause food allergy. The defence takes place 8 June 2012 at 13.00.

People eat daily hundreds of different proteins and only a minority of these proteins causes development of food allergy. In her PhD, Katrine Lindholm Bøgh from the National Food Institute has studied two proteins from peanuts and cow’s milk. The purpose was to study the relation between the resistance of the proteins towards their metabolism in the gastro-intestinal tract and their capacity to cause food allergy.

See the invitation (pdf) for Katrine Lindholm Bøgh’s PhD defence of the thesis: “Sensitising Capacity from Food Allergens”.

Friday 8 June 2012 at 13.00

National Food Institute, Technical University of Denmark
Mørkhøj Bygade 19
2860 Søborg
Building C, room 102