ACRYRED • COST Action CA21149

Reducing Acrylamide Exposure of Consumers by a Cereals Supply-chain Approach Targeting Asparagine

Establish a multi-disciplinary research and communication network on reducing Acrylamide formation


Description of the Action

Acrylamide in food is considered a potential health hazard. It may lead to increased risk of cancer. Acrylamide forms during industrial food processing and home cooking. For years, the cereals processing industry has been engaged in reducing acrylamide formation through production process optimisations and establishment of guidelines.

The main aim is to understand the potential for mitigating acrylamide formation in foods produced from grains by establishing a multi-disciplinary network bringing together plant breeders, the agricultural grain farming community, global grain traders, European food processors, toxicologists, academic researchers from relevant disciplines, public regulators, and relevant consumer and health interest groups.

Since the discovery of acrylamide in food in 2002, research and technological development efforts have been made to reduce the levels of acrylamide by both academic and industrial groups. Acrylamide is a chemical that naturally forms in starchy food products during high-temperature processing at +120°C and low moisture.

Meet our Working Groups


Agronomy and Plant Breeding


Cereal Supply Chain Economy


Interdisciplinary Exchange and Integration of Knowledge on Asparagine and Acrylamide


Chemistry & Processing


Risk-benefit of MR Products and its Mitigation

Latest News

ACRYRED Student Contest
We are pleased to announce a student competition in ACRYRED (CA21149)! The task is to create a (up-to) 3-minute video on the topic of acrylamide in...
2nd ACRYRED meeting
This year, 8-9th April, we will have the pleasure of meeting in Zagreb at the University of Zagreb.
Acrylamide and process formed contaminants: A supply chain approach
We are delighted to invite you to attend an exciting conference on ‘Acrylamide and process formed contaminants: A supply chain approach’ which takes place at...
Applications extended by 22nd of March
Genetics and Agronomy for Low Acrylamide-Forming Potential in Cereals
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Grant Period 2 Open call for Short-term Scientific Missions (STSMs)
The call for STSMs applications is now open until 31st of January. The STSM is an activity that comprises a visit of a researcher/ innovator...