Proteomics approaches to developing mass spectrometry methods for detection of gluten in gluten-free foods

Lead Research Organisation: University of Manchester
Department Name: School of Biological Sciences


Individuals with the gluten intolerance syndrome coeliac disease have to practice life-long avoidance of gluten-containing foods. As a consequence they rely on gluten-free foods which have to contain <20mg/Kg gluten. Currently immunoassay-based methods only detect a sub-group of gluten proteins and can give false positive results due to cross-reactivity with grass seeds proteins. The proposed project will give the student training in gluten protein chemistry, protein mass spectrometry and associated bioinformatics. The work is based in the Manchester Institute of Biotechnology with access to the state-of-the-art facilities. The project is sponsored by the Waters Corporation based at Wilmslow and will involve training periods in their laboratory. This will give the student the opportunity to translate their research into practical methods required by the food sector to support food allergen management and the development of effective methodology to verify "gluten-free" claims made on food products.


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Studentship Projects

Project Reference Relationship Related To Start End Student Name
BB/M011208/1 01/10/2015 30/09/2023
2113362 Studentship BB/M011208/1 01/10/2018 30/09/2022 Matthew Daly