1. Food Allergen Analysis and Management
One week full-time in Manchester and
nine weeks of part-time online teaching
CPD
Course overview
Our blended learning master’s-level CPD unit is aimed at professionals and graduates who wish to develop their practical skills and theoretical knowledge in this area.
This 10-week CPD unit in Food Allergen Analysis and Management looks at topics ranging from food allergen supply chain management to allergen risk communication, food labelling and incident management.
Completion of the course will enable you to undertake allergen risk management and analysis in a range of settings, including food manufacturing, hospitality, analytical sciences and risk consulting.
You will learn through a combination of online and a week of face-to-face teaching (including practicals) and will gain an overview of IgE and non IgE-mediated adverse reactions to foods, the protein molecules that cause such reactions and the impact that food processing and the food matrix has on their structure and properties.
You will also learn about the way in which complementary allergen analytical methods, including DNA-based, immune-based and mass spectrometry methods, can be used to inform the risk assessment process.
Students will be awarded 15 credits on completion of the unit. An uncredited version of the unit is also available.
With food allergy an increasing public health problem, and allergen recalls costing industry millions each year, I welcome this 12-week CPD unit in Food Allergen Analysis and Management from the University of Manchester. The Manchester team are led by some of the most experienced scientists working in the allergen field today and this course will equip students to add real value to their employers or research group in allergen risk assessment and risk management.
Michael Walker at the LGC
Faculty of Medical and Human Sciences
For more information about the course or to register your interest, please contact:
The Manchester experience
Your Manchester experience is what you make of it. This is a university and a city with endless possibilities – a place where you take control of your future.
@MedHumSci_UoM TheUniversityOfManchester UniversityManchester

2. CPD Food Allergen Analysis and Management Course Tutors
Professor E N Clare Mills, Chair in Molecular Allergology, The University of Manchester.
Biochemist with research interests in food allergy and expertise in risk assessment and analysis including bioanalysis and mass spectrometry.
Led the IFAAM and EuroPrevall EU projects on food allergy and is a member of UK ACNFP and EFSA GMO panel self-task allergenicity working group
Dr Chiara Nitride, Lecturer in Proteomics of Food Allergy, The University of Manchester
Joined the University of Manchester in April 2017 from the EC Joint Research Centre in Geel developing and validating quantitative food allergens methodologies
With a background in food science and technology research is focussed on hazelnut and other tree nut allergens.
Dr Mike Bromley, Senior Lecturer in Medical Mycology, The University of Manchester
• Founder of food analysis and diagnostic development company Genon Laboratories, providing analytical diagnostics to detect all legislated allergens and GM material for the production of allergen- and GM-free foods.
• Recently developed Next Generation Sequencing technologies to enhance food security with support from the Technology Strategy Board and the FSA.
René Crevel, Honorary Senior Lecturers
• Responsible for advice and guidance on food allergy, risk assessment and management to and leading the food allergy research programme.
• ExChair, Food Allergy Task Force, ILSI-Europe.
• Member, UK's Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment.
Lee Gethings, Principal Scientist, Scientific Operations, Waters Corporation and Honorary Lecturer, The University of Manchester
Specialist in the application of LC/MS and informatics within omics. Particular expertise in proteomics, lipidomics and metabolomics.
Eleven years’ experience working on large scale omic  collaborations, with particular focus around health science and nutrition.