Acrylamide and other food contaminants are considered a potential health hazards. Acrylamide forms during both industrial food processing and home cooking with the more common inputs being cereals, potatoes and coffee. For years, processing industries have been engaged in reducing acrylamide formation through production process optimisations and establishment of guidelines. The 2017 EC Regulation on acrylamide sets benchmarks on acrylamide levels in food, which are considered to be either challenging or insufficient, depending on who is asked. However, if no drastic action is taken, future regulations may threaten the availability of potentially acrylamide-containing brands. This event brings together plant breeders, farmers, European food processors, toxicologists, public regulators and consumer interest groups to expplore the new economic models needed along the full supply chain.
This event includes plenary sessions of interest to all participants, concurrent and discussion sessions on breeding and processing of specific inputs. We have invited a range of experts to attend the event and also very much encourage abstract submissions from anyone interested in this topic area. We guarantee opportunities for early career professionals to introduce their research in oral presentations and in a poster session.
