*Table of Contents:** 

  **

Chapter 1

: Introduction**
- Background and significance of the study
- Overview of food allergies and allergenic foods
- Importance of understanding the impact of food processing on allergen content
- Research objectives and hypotheses

**

Chapter 2

: Literature Review**
- Prevalence and common triggers of food allergies
- Factors influencing allergenicity in foods
- Overview of food processing techniques and their effects on allergen content
- Studies investigating the impact of processing on specific allergens

**

Chapter 3

: Methodology**
- Selection of allergenic food samples
- Experimental design for assessing allergen content
- Sample preparation procedures
- Analytical techniques for allergen detection and quantification

**

Chapter 4

: Results**
- Analysis of allergen levels in raw and processed food samples
- Comparison of allergen content before and after processing
- Influence of different processing methods on allergen stability and structure

**

Chapter 5

: Discussion**
- Interpretation of results in the context of existing literature
- Implications of findings for food safety and allergen management
- Limitations of the study and areas for future research
- Recommendations for food processing practices to reduce allergen risks