Table of Contents:**

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Chapter 1

: Introduction**
- Background and significance of food allergies
- Overview of common food allergens
- Role of food processing in modifying allergenicity
- Research objectives and hypotheses

**

Chapter 2

: Literature Review**
- Definition and classification of food allergies
- Mechanisms of allergic reactions
- Factors influencing allergenicity in food processing
- Previous studies on the effects of processing on foodborne allergens

**

Chapter 3

: Methodology**
- Selection of food allergens and processing techniques
- Experimental design and procedures
- Analytical methods for assessing allergen content and immunogenicity
- Statistical analysis plan

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Chapter 4

: Results**
- Characterization of changes in allergen structure post-processing
- Quantification of allergen levels in processed foods
- Assessment of immunoreactivity using in vitro and in vivo models
- Comparison of allergenicity among different processing methods

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Chapter 5

: Discussion**
- Interpretation of findings in the context of existing literature
- Implications for food allergy management and food safety regulations
- Limitations of the study and future research directions
- Conclusion and recommendations