*Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background and Rationale
1.2 Statement of the Problem
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Scope and Limitations
1.6 Definition of Terms
1.7 Organization of the Thesis

**

Chapter 2

: Literature Review**
2.1 Overview of Food Allergens
2.2 Common Food Allergens and Their Sources
2.3 Mechanisms of Food Allergy
2.4 Factors Affecting Allergenicity of Food Proteins
2.5 Impact of Food Processing on Allergenic Potential
2.6 Analytical Methods for Assessing Allergenicity
2.7 Summary of Literature Review

**

Chapter 3

: Methodology**
3.1 Research Design
3.2 Selection of Food Allergens and Processing Techniques
3.3 Sample Preparation and Experimental Setup
3.4 Measurement of Allergenic Potential
3.5 Statistical Analysis
3.6 Ethical Considerations
3.7 Research Limitations

**

Chapter 4

: Results and Discussion**
4.1 Effect of Heat Processing on Allergenic Potential
4.2 Impact of Fermentation on Allergen Immunoreactivity
4.3 Influence of Milling and Grinding on Allergenic Proteins
4.4 Comparison of Different Processing Methods
4.5 Factors Modulating Allergenicity Changes
4.6 Implications for Food Safety and Labeling
4.7 Future Directions

**

Chapter 5

: Conclusion and Recommendations**
5.1 Summary of Findings
5.2 Conclusion
5.3 Contributions to Knowledge
5.4 Practical Implications
5.5 Recommendations for Future Research
5.6 Final Remarks
5.7 References