ERA-HDHL (2021) - Food Hypersensitivities

Addressing adverse and beneficial effects of food ingredients and food processing on hypersensitivities to food (FOOD_HYPERSENS)

In February 2021, the JPI HDHL launched FOOD_HYPERSENS, the 6th call organised under the umbrella of ERA-Net ERA-HDHL to promote collaborative international research on nutrition and health.


Food intolerances and food allergies are becoming increasingly common probably due to changes in the living environment, including diets. Individuals suffering from such problems often have to abstain from many food products increasing the risks associated to unbalanced diets. As processed food constitutes an important share of modern diets, it is important to understand how food ingredients and food processing methods can induce or prevent the development of food intolerances and food allergies. There is (I) a clear lack in understanding the causative agents of hypersensitivities and (II) a need for development or validation of better diagnostic tools and detection methods.

Aim of the call

The aim of this call is to address how food ingredients and food processing methods can induce or prevent the occurrence of food intolerances and allergies among the consumers.

Proposals should include research on one or more of the following topics:

  • the mechanisms, responsible for inducing or preventing food intolerances and food allergies, both in children and adults (e.g. immunity; inflammation; nutrient metabolism; genetics; microbiota; physiology);
  • how food processing and food ingredients can modulate the occurrence of food allergies/intolerances;
  • the development of new approaches to food processing (e.g. novel food ingredients, novel processing methods) to decrease food intolerance/food allergy;
  • the development and/or validation of diagnostics/methods to distinguish between actual and perceived food intolerances and allergies (IgE and non-IgE-mediated);
  • the development and/or validation of detection methods for adverse or beneficial food components generated through food processing.

Participating countries
Country Funding Organisation Abbreviation
Belgium* Research Foundation-Flanders FWO
France French National Research Agency ANR
Germany Federal Ministry of Education and Research,
(represented by the Project Management Agency in the German Aerospace Center)
BMBF (represented by DLR)
Israel Ministry of Science and Technology MOST
Italy Ministry of agricultural, food and forestry policies MIPAAF
Latvia* Ministry of Education and Science IZM
Norway Research Council of Norway RCN
Poland* National Centre for Research and Development NCBR
Spain Spanish State Research Agency AEI
United Kingdom Biotechnology and Biological Sciences Research Council (as part of UK Research and Innovation) BBSRC (UKRI)
Food Standards Agency FSA
Medical Research Council (as part of UK Research and Innovation) MRC (UKRI)

* Did not fund research projects in this call

Funded projects
Project Coordinator

Martin Larsen
Sorbonne Unicersity, France
GenMalCarb Maura Corsetti
University of Nottingham, UK
ImmunoSafe-CeD Katharina Scherf
Karlsruhe Institute of Technology, Germany

Carsten Flohr
King's College London, UK
More Information

Research Framework

Contact Call Secretariat: ANR (France)

WU Logo
This project has received funding from the European Union’s
H2020 Research and Innovation Programme under grant agreement n.696300

We use cookies to improve our website and your experience when using it. By continuing to navigate this site, you agree to the cookie policy. To find out more about the cookies we use and how to delete them, see our privacy policy.

  I accept cookies from this site.
EU Cookie Directive Module Information