The Food Allergy Specialist Program – Essential and Advanced is designed to provide practical clinical training in the recognition, diagnosis and management of food allergy.
The program has two levels:
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Essentials: For postgraduates in specialties such as Paediatrics, ENT, Pulmonology, Dermatology and Gastroenterology — 12 weeks
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Advanced: For allergy-trained specialists — 12 weeks + 4 weeks
The first 3 months consist of common learning modules, followed by 1 month of advanced training for eligible doctors. The program focuses on the practical clinical application of food allergy management in routine patient care.
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Recognise true food allergy and differentiate it from the more common food intolerance.
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Classify food allergy by immunological mechanism, including IgE-mediated, non-IgE-mediated and mixed disorders.
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Apply a structured clinical approach to diagnosis, including history, examination and appropriate investigations.
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Understand and interpret SPT, serum IgE, CRD and Oral Food Challenge results in the clinical context.
Formulate an evidence-based management plan, including food avoidance guidance, emergency action plans and immunotherapy referral pathways.
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Recognise and acutely manage food-triggered anaphylaxis, including prescribing and training for adrenaline injection.
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Understand the nutritional, psychosocial and quality-of-life burden of food allergy and incorporate these into holistic management.
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Apply emerging evidence on food allergy prevention strategies.
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Understand the introduction to oral immunotherapy.
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Recognise the boundaries of specialist referral.
The Food Allergy Certificate Course provides practical clinical training in the recognition, diagnosis and management of food allergy. The program covers food hypersensitivity, immunological mechanisms, clinical manifestations, food allergens, diagnostic testing, management, emergency care, gastrointestinal disorders, prevention, oral food challenges, allergen immunotherapy and biologics.
The program focuses on the practical clinical application of food allergy management, including structured history taking, allergy testing, food avoidance and nutritional guidance, anaphylaxis management, prevention strategies, and appropriate use of advanced investigations and therapies.
The Advanced component further covers specialised areas such as non-IgE-mediated allergy, eosinophilic gastrointestinal disorders, component-resolved diagnostics, oral food challenges, allergen immunotherapy and biologics, including case-based learning and practical approaches.
- Introduction
- Why this course
- Epidemiology and Burden
- Brief introduction to Food Allergy
- Food hypersensitivity – True Food allergy vs Intolerance
- Immunology of Food Allergy - GI immunity, tolerance
- IgE vs non IgE mediated allergy
- Allergy vs Sensitisation
- Food Allergy in the West vs Indian Scenario
- IgE mediated food allergy
- Systems involvement in IgE mediated allergy
- Non IgE mediated FA
- Mixed IgE and Non IgE mediated FA
- Big 9
- Nomenclature
- Indian allergens
- Cross reactivity of Food Allergens
- Food allergy patterns in South Asia
- Effect of food processing on allergenic activity of Food
- Mimics of Food Allergy (Additives and beyond)
- History taking in Food Allergy
- Skin prick test in food allergy
- Specific IgE
- Role of CRD – introduction
- Indications of Food challenges - introduction
- Food Avoidance strategies
- Nutrition concerns and substitutes
- Case scenarios with management
- Special precautions – home, school, eating out
- Indications of Immunotherapy for Food
- Anaphylaxis
- Anaphylaxis education and action plan
- Food dependent exercise induced Anaphylaxis
- Case scenarios and Management
- Alpha gal Allergy – Clinical features, diagnosis and Management With Case scenarios
- Brief introduction to GI immunity and microbiome
- Non IgE mediated GI disorders – introduction and when to suspect
- Allergic proctocolitis
- FPIES
- Eosinophilic esophagitis
- Eosinophilic gastritis and gastroenteritis
- Eosinophilic colitis
- Includes diagnostic workup and management
- Role of Diet
- Risk factors for development of Allergy
- Atopic dermatitis, Cutaneous sensitization and Food Allergy
- Evidence based recommendations for prevention of Food Allergy – preconception till adulthood
- Microbiome and Pre/probiotics – role in prevention and treatment of Food Allergy
- Cows milk protein allergy
- Milk ladder, special formulas in CMPA
- Pollen food syndrome
- Case scenario and management
- Food labelling and legislation
- Common myths and mistakes in Food Allergy With Case scenarios
- Natural history of food allergy and prognosis
- Patient journey with case scenarios
- AI in Food Allergy
- Eosinophilic GI disorders
- CRD – individual food allergens.
- BAT/MAT – Immunological basis and utility
- Introduction and Indications
- Protocols and Precautions
- Indian scenario – practical tips and protocols
- Case scenarios in Oral Food Challenge
- Allergen Immunotherapy in Food Allergy
- Role of Biologics in Food Allergy With Case scenarios
- Biologics and AIT in Food Allergy – Indian scenario - Patient journey – from presentation to tolerance
Essential 12 Weeks For postgraduates in
- Paediatrics
- ENT
- Pulmonology
- Dermatology
- Gastroenterology
Advanced 12 Weeks + 4 Weeks For allergy-trained specialists
- AASC, AAAIC
- DAA, DPAA
- DAAI,FAAI
- Applicants should have undergone a minimum of 6 months of basic allergy training.
- A new batch starts from 14th November 2026
- Duration: Essential 12 Weeks & Advanced 12 Weeks + 4 Weeks
- Online recorded interactive, engaging multimedia lectures.
- 6 Online Contact Session for Essential.
- 8 Online Contact Session for Advanced.
- MCQ-Based Exams.
- Online Exams.
- Certification Examination at the end Course.
- Certificates will be issued upon course completion.
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- First come first serve basis for eligible candidates
Certificates will only be given on completion of required coursework and on passing the examinations.
