In the framework of this thesis, we have developed a single method based on ultra-highperformance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) for the detection and quantification of several allergenic proteins in processed food products. We have focused on the detection of ten allergenic foods: milk, egg, soy, peanut, and tree nuts (almond, hazelnut, walnut, pecan nut, cashew, and pistachio) in four processed or complex matrices (cookie (180°C – 18 min), sauce (95°C - 45 min), chocolate (tannins), and ice cream (fat)).
|Date of Award||8 Jun 2018|
|Sponsors||Programme FIRST, Région Wallonne|
|Supervisor||Thierry Arnould (Supervisor), Patricia Renard (Co-Supervisor), Martine Raes (President), Georges Lognay (Jury), Nathalie Gillard (Jury), Philippe Delahaut (Jury), Fabrice BUREAU (Jury) & Gavin O'Connor (Jury)|
- Food allergens
- mass spectrometry