*Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background of Food Allergens
1.2 Importance of Studying Food Processing Effects on Allergenicity
1.3 Research Objectives and Scope
1.4 Overview of Methodology
1.5 Significance of the Study
1.6 Structure of the Thesis

**

Chapter 2

: Literature Review**
2.1 Overview of Common Food Allergens
2.2 Factors Influencing Allergenicity of Food Allergens
2.3 Previous Studies on Food Processing and Allergenic Potential
2.4 Current Knowledge Gaps in the Field
2.5 Summary of Literature Reviewed
2.6 Theoretical Framework

**

Chapter 3

: Methodology**
3.1 Selection of Food Allergens and Processing Techniques
3.2 Sample Preparation and Analysis
3.3 Experimental Design
3.4 Data Collection Procedures
3.5 Statistical Analysis Methods
3.6 Ethical Considerations

**

Chapter 4

: Results**
4.1 Effects of Heat Processing on Allergenic Potential
4.2 Influence of Mechanical Processing on Allergen Structure
4.3 Impact of Fermentation Techniques on Allergenicity
4.4 Changes in Allergen Immunoreactivity due to Chemical Processing
4.5 Comparison of Different Processing Methods
4.6 Identification of Key Factors Affecting Allergenic Potential
4.7 Summary of Findings

**

Chapter 5

: Discussion**
5.1 Interpretation of Results in Relation to Research Objectives
5.2 Comparison with Previous Studies and Literature
5.3 Implications of Findings for Food Allergen Management
5.4 Limitations of the Study
5.5 Recommendations for Future Research
5.6 Practical Applications in Food Industry
5.7 Conclusion and Summary