Donna Leslie Food
Technology Teacher, FedTAFE
Nuts, gluten,
FODMAP, shellfish, onions…. It’s common knowledge that not everyone can eat
these foods. In recent years massive change has occurred in food industry thinking
to cater for consumers affected by food allergies and intolerances. What’s the
difference between these conditions, what are the symptoms, and how do you
minimise the discomfort and fear associated with these digestive disorders?
Welcome: Julie Stevens, Ballarat Libraries
Presentation: Donna Leslie - approx 27 minutes followed by Q and A