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The conference took place over 3 days in Helsingør, Denmark, from 10 to 12 October 2017.

Several of the team's researchers made presentations:

• Clélia Villemin _ Characterization of reference proteins: native and modified gliadins for in vitro allergenicity evaluation (Oral presentation)
• Laure Castan _ Food allergy skin sensitization: A comparative study with three different gluten products in Brown Norway rats (STSM presentation et Poster presentation)
• Olivier Tranquet _ A mouse/human chimeric IgE to assess the allergenicity of Acid–Hydrolyzed Wheat Proteins (Poster presentation)
• Colette Larré _ Impact of the Caco2 monolayer crossing on gliadins elicitation capacity (Poster presentation)
• Grégory Bouchaud _ Aggregation of ovalbumin and  allergenicity (Poster presentation)

Clélia Villemain PhD in our team was invited to give a presentation on the characterization of native and modified gliadins as reference allergens for use in allergy risk assessment. She showed the importance of using several physicochemical and biochemical methods to characterize and classify reference products. The development of reference allergens is essential to develop new strategies for predicting the allergenicity of foods.

The sensitization of food allergic patients is still unclear. Laure CASTAN PhD in the ALL team presented a study on the role of skin sensitization in food allergies. Some experiments were carried out in collaboration with the DTU where she was welcomed for several weeks. She showed how skin sensitization can induce a food-like allergic reaction in the intestine. Other presentations also pointed that the dermal route could contribute to the development of food allergy. This point was discussed in Working Group 3.