ILAS Seminar-E2 :Basics of Food Allergy
| Numbering Code | U-LAS70 10002 SE50 | Year/Term | 2022 ・ Intensive, First semester |
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| Number of Credits | 2 | Course Type | seminar |
| Target Year | Mainly 1st year students | Target Student | For all majors |
| Language | English | Day/Period |
Intensive August 29 - September 2, 2022 |
| Instructor name |
CABANOS，Cerrone Salamat (Graduate School of Agriculture Associate Professor) MARUYAMA NOBUYUKI (Graduate School of Agriculture Professor) |
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| Outline and Purpose of the Course | This course will give an overview of food allergy, its natural history, and epidemiology followed by an explanation of the immunological basis of food allergic disease. Here, we will also the discuss the major food groups responsible for allergy in Japan and worldwide. We will also tackle the established and novel allergen diagnostic methods and treatment modalities. This course will include lectures, interactive group discussions and laboratory demonstrations on how researchers study food allergens. | ||
| Course Goals |
1. Gain a deeper understanding of food allergy and how it differs from food intolerance. 2. Learn about the different types of proteins in our food that causes allergy and cross-reactivity. 3. Observe how allergenic proteins are purified and studied in the lab. |
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| Schedule and Contents |
Topics include: 1. Introduction and overview of major food allergens 2. Epidemiology, clinical and immunological basis of food allergy 3. Methods, limitations and interpretation of food allergy diagnostics by skin prick testing, specific IgE and food challenge 4. Allergens, their-dimensional structure and their epitopes 5. How food allergens are studied and characterized (hands-on lab demonstration) - Molecular cloning of an allergen from plant food source. The use of PCR, restriction digestion, ligation, preparation of competent cells and bacterial transformation will be demonstrated. - Recombinant expression and purification of an allergen 5. Principles and current approaches to management and treatment of food allergy Total: 14 classes, 1 Feedback session |
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| Evaluation Methods and Policy | Attendance and active class participation 50%, Final Exam/Evaluation: 50% | ||
| Course Requirements | English proficiency sufficient for understanding lectures, reading articles and texts, and participating in class discussions. A knowledge of high school biology and chemistry is also required. | ||
| Study outside of Class (preparation and review) | Students should read or listen to the required pre-class materials and submit any required assignment before the class, and come to class ready to participate in class activities. | ||
| References, etc. | Handouts and supplemental readings will be distributed electronically and/or as a hard copy in class | ||
