Katrine Lindholm Bøgh

Katrine Lindholm Bøgh is a Professor and Head of the Research Group for Food Allergy at the National Food Institute, Technical University of Denmark (DTU). Her work focuses on developing diagnostic, preventive, and therapeutic strategies for food allergies, with a specific emphasis on understanding how physicochemical properties of food proteins influence allergy development versus tolerance. She leads interdisciplinary research at the intersection of immunology, food science, and sustainable nutrition.

• Current affiliations: DTU National Food Institute, Research Group for Food Allergy
• Academic rank: Professor

Her research integrates Food Allergy, Molecular Allergology, and Allergenicity Assessment to investigate immune mechanisms triggered by protein modifications (e.g., hydrolysis, heat treatment) and exposure routes. She has pioneered studies on Alternative Protein Sources like insect, rapeseed, and microalgae to evaluate allergenic risks in sustainable foods.

Recent publications highlight trends in European Union novel food approvals (2025) and mechanistic insights into cow’s milk allergy models (2024). Key themes include Sublingual Immunotherapy, Brown Norway Rat Models, and Protein Processing Effects on allergenicity.

She supervises PhD students Yue S.R. and Shafie B., and leads major projects like:

• ALLEVIATE2: Novel food allergy immunotherapy strategies
• ALLPreT: Allergenicity Prediction Toolbox for novel foods
• SAFEPRO: Sustainable protein sources for future diets

Her work aligns with UN Sustainable Development Goals (SDG 2, SDG 3), and she actively participates in international conferences and media outreach about food allergy risks in innovative protein sources.