Israeli/U.S.-based biotech company Ukko is taking a revolutionary approach to the distressing problem of food allergies and gluten sensitivities: their scientists are designing and engineering proteins that keep the good biophysical properties of the original proteins, while removing the immune-triggering parts that can cause life-threatening allergies. The end goal is proteins that are safe for everyone. Ukko is focusing first on developing a new safe gluten protein for use in baking and a new peanut protein for use as a therapeutic. Their unique platform could theoretically be used for any protein-based allergy, including cats and bees. Hear more in this episode, featuring Ukko CEO Anat Binur.
Making Sense of Science features interviews with leading medical and scientific experts about the latest developments in health innovation and the big ethical and social questions they raise. The podcast is hosted by science journalist Matt Fuchs
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