The Department of Immunology and Food Microbiology is a new organizational structure of the Institute and therefore its scientific profile is the synthesis of the previous investigations of the Department of Food Chemistry, Department of Food Enzymes and Allergens and Department of Food Microbiology.
The general research profile of the Department of Immunology and Food Microbiology concerns the hydrolysis and interactions of food proteins with non-protein food components under conditions resembling those technological processes. The products of these interactions are analyzed to estimate their immuno- and allergic properties. These investigations concern also the methods to decrease allergenicity of food products. The aim of other research is to increase the immunotolerance of individuals with food allergy. The microbiological investigations address the influence of dietary components on the function of the human and animal gastrointestinal tract and the balance of its microbiological ecosystem.