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