*Table of Contents:**

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Chapter 1

: Introduction**
- Background and significance of the study
- Overview of food allergies and allergenicity
- Role of food processing in modifying allergen properties
- Research objectives and hypotheses

**

Chapter 2

: Literature Review**
- Overview of common food allergens and their sources
- Factors influencing allergenicity in foods
- Effects of food processing on allergen structure and stability
- Previous studies on the impact of processing techniques on food allergens

**

Chapter 3

: Methodology**
- Selection of food samples and allergenic proteins
- Experimental design for assessing allergenicity
- Food processing techniques and parameters
- Analytical methods for quantifying allergen content and structure

**

Chapter 4

: Results**
- Analysis of changes in protein structure post-processing
- Quantification of allergen levels in processed foods
- Comparison of allergenicity between processed and unprocessed samples
- Identification of factors influencing allergen modification during processing

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Chapter 5

: Discussion**
- Interpretation of results in relation to research objectives
- Implications of findings for food allergy management and food processing practices
- Limitations of the study and recommendations for future research
- Conclusion and potential applications in the food industry