Professors Robyn O'Hehir (Head, Department of Allergy, Immunology and Respiratory medicine) and Jennifer Rolland are co-supervisors of PhD student Jodie Abramovitch. Jodie's project is clinical, looking at the effect that food processing,
particularly cooking, has on shellfish allergy. She is investigating whether cooking shellfish makes a
difference to the allergic reaction when compared to eating them raw.