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Acrylamide is a neurotoxin and a probable carcinogen. Its presence in cooked foods was first reported in 2002 and high concentrations have been reported in a variety of potato- and cereal-based products such as crisps, chips (French fries), roast and baked potatoes, bread, breakfast cereals and biscuits. Acrylamide is formed as a result of the Maillard reaction, which involves the thermal degradation of amino acids in the presence of reducing sugars. While this reaction imparts desirable qualities such as color and flavor to food, in the case of asparagine it also results in the formation of acrylamide. The major precursors for acrylamide formation, therefore, are free asparagine and reducing sugars.
International food monitoring agencies, in collaboration with industry, have put forward strategies for modifying processing methods to reduce dietary acrylamide. However, many of these methods limit the extent to which the Maillard reaction occurs, and while they result in a reduction of acrylamide, they also compromise the color and flavor of the end-product. Research in this area is therefore ongoing. However, there are anecdotal reports from the food industry that this approach is reaching the limit of what can be achieved and that alternative or complementary strategies need to be developed. Attention is therefore turning to improving the raw material by reducing the levels of sugars and/or free asparagine and thereby the risk of acrylamide formation.
This two-day focussed meeting follows a successful meeting held in 2006. It will examine the acrylamide issue from genetics and agronomy through to food processing.
Confirmed Speakers include (working titles):
Reactions of acrylamide with food constituents. Peter Köhler (Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany)
Pyrolytic acrylamide formation and impact of agronomic and technological factors on its minimisation in bakery products. Reinhold Carle (University of Hohenheim, Germany)
The Maillard reaction and its role in the formation of acrylamide in foods. DON MOTTRAM (University of Reading, UK)
Acrylamide and flavour. STEVE ELMORE (University of Reading, UK)
Title to be confirmed. BRONISLAW WEDZICHA (University of Leeds, UK)
Amino acid mediated mitigation of acrylamide formation. GEORGIOS KOUTSIDIS (University of Newcastle-upon-Tyne) & BRONISLAW W MEDZICHA (University of Leeds, UK)
Genetic and environmental factors affecting the concentration of free asparagine in wheat grain. TANYA CURTIS (Rothamsted Research, UK)
Raw material-driven acrylamide variation. PETER SADD & COLIN HAMLET (RHM, High Wycombe, UK)
The benefits of modified nitrogen assimilation for potato yield and quality. CAIUS ROMMENS (Simplot, Idaho, USA)
Acrylamide producing potential of potato: exploring the basis for natural variation. HOWARD DAVIES (Scottish Crop Research Institute, Dundee, UK)
The relationship between the concentrations of free asparagine, other amino acids and sugars in potatoes and the formation of acrylamide during processing. NIRA MUTUCUMARU (Rothamsted Research, Harpenden, UK)
Industrially applicable mitigation strategies for acrylamide formation in French fries. BRUNO DE MEULENAER (University of Ghent, Belgium)
Commercialising acrylamide mitigation strategies in French fry production.
GORDON SMITH (Con Agra Foods, Nebraska, USA)
Acrylamide: progress in mitigation. RICHARD STADLER (Nestlé, Orbe, Switzerland)
Acrylamide: the response of the potato production industry. MIKE STOREY (Potato Council Ltd, Oxford, UK)
Title to be confirmed. PETRA PENBERTHY (The Jordans & Ryvita Company, Poole, UK)
Snacks sector presentation. Author to be confiirmed.
Acrylamide mitigation using asparaginase. HANNE VANG HENDRIKSEN (Novozymes, Denmark)
Influence of food processing on acrylamide level in gingerbreads and cookies. ZUZANA CIESAROVA (VUP Food Research Institute, Bratislava, Slovak Republic)
Presentations and posters from this Conference will be produced together in a volume of the Aspects of Applied Biology series. Copies will be available to delegates at the Conference. Abstracts of papers can be submitted by sending us the form on the call for papers PDF, or online via our web site at http://www.aab.org.uk. Click on ABSTRACTS in the left-hand column, then the title of the Conference. Once you have registered as a user you can upload your details. Please indicate if your offer is for a poster presentation.There are still a few places available for poster presentations, so the deadline for these has been extended to the date for receipt of draft papers of 30 September 2009.
Delegates will book their own accommodation. We have managed to get preferential rates through "Distinguished Destinations". Please give the hotel reference code from the sheet when booking - click here for the list of local hotels.
Registration fees are as follows (which includes attendance at the conference, a copy of Aspects 97, coffee, lunch and tea on both days and VAT):
Full Regn Day rate
AAB Members £260 £150
AAB Retired Members £200 £120
AAB Student Members £125 £70
Non Members £310 £180
Student Non Members £150 £85 |
