Food Intolerance: Challenges and Developments Conference

Date: 29 October, 2015

Venue: Radisson Blu Hotel, Galway

Time: 9:45am

Food intolerance is non-immunological and is often associated with gastrointestinal symptoms... But how much do we really know – does it include coeliac condition? What about non-coeliac gluten sensitivity? Or FODMAPs? Find out at our free one day seminar.

Who should attend?

Open to all wanting to know more about food intolerance and interested in safer food for better business.


There is no charge to attend if you are a Knowledge Network member. We would be delighted to see you there. 

To attend RSVP to: Please note any special dietary/access requirements.


9:45 Registration & Coffee

Morning Session - Chair Dr James McIntosh safefood

10:15 Introduction & Welcome

Dr James McIntosh 


10:20 The Food Allergy & Food Intolerance Network

Michael Walker

FAFI Network Facilitator

10:30 Medical Aspects of Food Intolerance with special reference to Coeliac disease

Professor Nicholas Kennedy

Trinity College Dublin

11:00 Break, Refreshments and Networking
11:30 Food intolerance – FODMAPs

Laura Kalac

FODMAP Friendly, Victoria, Australia

12:00 Coeliac Society of Ireland

Gráinne Denning

C Ex Coeliac Society of Ireland

12:30 Analytical chemistry of gluten

Dr Andrew Flanagan 

Public Analysts Laboratory, Galway

1:00  Lunch and Networking  

Afternoon Session - Chair Gráinne Denning, Coeliac Society of Ireland

2:00 Psychological aspects of Food Allergy and Food Intolerance – comparisons & contrasts

Dr Audrey Dunn Galvin

University College Cork

2:30 Gluten Free Ireland – the journey

Derek & Tina Thompson

Gluten Free Ireland, Co Down

3:00 Discussion and Q & A

Michael Walker

FAFI Network Facilitator

3:30 Close and Depart  


Additional information

The Food Allergy & Food Intolerance Network (FAFI) is a safefood Knowledge Network administered by Michael Walker and LGC with over 600 members,

We aim to:

  • Improve quality of life of those with food hypersensitivity and reduce the risk of anaphylaxis
  • Make it easier for food companies to supply safe food, and
  • Promote exchange of knowledge about all aspects of food allergy and food intolerance

Radisson Blu hotel, Galway