Clare Mills is Professor of Food and Molecular Immunology in the School of Bioscience which is part of the Faculty of Health and Medical Sciences and is part of the Respiratory and Allergy Research team at the University of Manchester and the Wythenshawe Hospital. She obtained her BSc in Biochemistry from the University of Bristol and after a short spell at the then Glaxo Group Research, moved to the University of Kent to study for a PhD in Biochemistry as a CASE student sponsored by Shell Research. On completing her PhD after a short spell at the Department of Health she moved to the BBSRC Institute of Food Research (now known as the Quadram Institute) where she eventually became an Institute Strategic Programme leader. In 2011 she moved to the University of Manchester and then in 2022 took up a joint appointment with the University of Surrey. Through a series of projects funded across several EU Frame Work Programmes she developed a network of researchers spanning 17 countries, including India, China, Russia and Ghana, that went on to form the EuroPrevall consortium. With 63 partners spanning clinical science, epidemiology, social science, biochemical and immunological sciences, academia and industry and €14.3M of funding this was successfully completed at the end of 2009. After moving to the University of Manchester she formed a further partnership which won the €9M, 38 partner, iFAAM project. This sought to exploit much of the knowledge gained in EuroPrevall to develop tools and approaches to enable more effective management of food allergies. other aspects of her research on food allergy include projects funded by the European Union, European Food Safety Authority and the Food Standards Agency on different aspects of food allergen management, analysis and allergenicity risk assessment, including aspects relating to novel foods. This includes the £1.8 M PAFA project which is discovering how many adults suffer from IgE-mediated food allergies, and investigating risk factors involved in driving IgE-mediated food allergies. Professor Mills is a member of the FSA Advisory Committee on Novel Foods and Processes and was involved in the recent FAO-WHO Ad Hoc Expert Consultation on Food Allergens and has more than 200 refereed publications.