Project uses a novel protein-polyphenol irreversible binding technology to mitigate food allergy by binding the allergenic epitopes on food proteins with natural, biologically active plant polyphenols, which greatly diminishes any allergic reaction to that food protein (peanut, milk, soy, egg). The project in Adelaide focuses on egg allergy specifically and uses an egg-allergic Norway rat pup model to test the mechanisms by which allergy symptoms are alleviated