Food allergy is an adverse reactions resulting from an inappropriate immunological response to a food antigen. It usually presents as multi-system involvement with gastrointestinal symptoms, cutaneous symptoms, and respiratory symptoms occuring in 50 to 80%, 20 to 40%, and 4 to 25% of cases, respectively. This new book reviews research from around the globe in the study of food allergies including fish allergy diagnosis and detection; allergy mitigation by dietary components; the pathophysiology and mechanisms of food allergy; emergency department anaphylaxis management and management of children with food allergies.