معرفی
Shaymaviswanathan Karnaneedi is a researcher at James Cook University specializing in food allergen identification, molecular biology, and immunological analysis. His work focuses on understanding allergenic proteins in seafood, insects, and other food sources to improve diagnostic tools and food safety standards. Collaborating with institutions globally, he employs transcriptomic and proteomic techniques to uncover novel allergens and assess cross-reactivity risks.
Key research areas include:
- Characterizing allergens in crustaceans (shrimp, crayfish) and mollusks
- Investigating edible insect proteins for allergenic potential
- Developing component-resolved diagnostics for shellfish and fish allergies
- Studying thermal stability of allergens in processed foods
Recent studies highlight geographical variations in shrimp allergen abundance, variability in commercial diagnostic extracts, and the discovery of reptilian allergens affecting fish-allergic patients. His work bridges basic research with clinical applications, aiming to reduce allergy-related health risks.
