Food hypersensitivity

This course will be delivered in a hybrid format. This includes pre-recorded materials, live online sessions, and you can also attend in person teaching or choose to follow this online.

In this short course you will study a comprehensive overview of food hypersensitivity in children and in adults and develop a robust understanding of the scientific basis underpinning its pathophysiology, diagnosis, prevention and management. This will enable you to develop your skills in identifying, planning the management and treatment of these patients, including in somewhat complex or challenging circumstances, from IgE and non IgE-mediated allergy, to other immune and non-immune mediated food hypersensitivities.

This course forms part of a range of short courses in Allergy which are available both to students who are enrolled on the MSc in allergy programme, and as stand-alone CPD programmes. Suitable for healthcare professionals wishing to improve their ability to manage allergic patients in daily practice including GPs, specialist trainees and consultants, nurses, dietitians, and also basic scientists and professionals working in industry in the field of allergy or immunology.