Scope
The 3-day training school program will enable a dialogue between attendees from academia and industry sectors on the parameters that should be considered in a risk-benefit analysis of the Maillard reaction products and impact of mitigation measures on the risk-benefit balance. The training school will focus on better understanding of different relationships between the profile of raw materials, recipe formulations, processing conditions and final product quality (which includes acrylamide, other Maillard reaction products, flavor & sensory profile, color, etc.). The effects of different mitigation measures related to recipe modifications and alternative technologies on acrylamide content and sensory characteristics of different cereal-based products will be discussed in detail.
Date: 01-03 Oct 2024
Host University: Hacettepe
Place: Ankara, Türkiye
Local Organization Team
- Vural Gökmen
- Burçe Ataç Mogol
- Tolgahan Kocadağlı
- Aytül Hamzalıoğlu
- Neslihan Taş
- Naz Erdem
Training School Program
1st Day: 01.10.2024 (Lectures)* | ||
|---|---|---|
9:00 – 9:30 | Registration | |
09:30 – 09:45 | Opening Remarks | Vural Gökmen (TR) |
09:45 – 10:30 | Reaction mechanisms involved in the formation of acrylamide, other Maillard reaction products, flavor and color during thermal processing | Jane Parker (UK) |
10:30 – 11:00 | Coffee break | |
11:00 – 11:45 | Occurrence levels of acrylamide in cereal-based products | Marta Mesias (ES) |
11:45 – 13:15 | Lunch break | |
13:15 – 14:00 | Critical appraisal of acrylamide toolbox for cereal-based products | Vincenzo Fogliano (NL) |
14:00 – 14:45 | Use of asparaginase for the mitigation of acrylamide in cereal-based products | Zuzana Ciesarová (SK) |
14:45 – 15:15 | Coffee break | |
15:15 – 16:00 | Engineering aspects of baking process affecting acrylamide formation in cereal-based products | T. Koray Palazoğlu (TR) |
16:00 – 16:30 | Food industry perspectives on acrylamide mitigation and legislation | Michele Suman (IT) |
17:00 – 18:30 | Visit to Museum of Anatolian Civilizations | |
19:00 – 21:30 | Dinner | |
* The 1st day program can be adjusted according to the availability of trainers
2nd Day: 02.10.2024 (Lectures + Practices) | ||
|---|---|---|
09:00 – 10:30 | Technical and analytical skills required in implementing acrylamide mitigation measures considering risk and benefits • Analysis of acrylamide • Analysis of free amino acids • Analysis of sugars and sugar decomposition products (dicarbonyl compounds and HMF) • Analysis of advanced glycation end products • Analysis of flavor profile • Color measurement • Sensory analysis | Burçe Ataç Mogol,
Tolgahan Kocadağlı,
Aytül Hamzalıoğlu,
Neslihan Taş,
Naz Erdem, |
10:30 – 11:00 | Coffee break | |
11:00 – 12:00 | Discussion on possible scenarios for acrylamide mitigation in different cereal-based products considering potential risks and benefits • Trainees break into 4-5 groups (5-6 trainees/group) for practical sessions. • The groups have a specific discussed scenario for applying mitigation tools to selected cereal-based products. | Vural Gökmen,
Burçe Ataç Mogol,
Tolgahan Kocadağlı,
Aytül Hamzalıoğlu,
Neslihan Taş |
12:00 – 13:30 | Lunch break | |
13:30 – 15:00 | Practical session: Lab-scale production of cereal-based products using the discussed acrylamide mitigation scenarios | Burçe Ataç Mogol,
Tolgahan Kocadağlı,
Aytül Hamzalıoğlu,
Neslihan Taş,
Naz Erdem |
15:00 – 15:30 | Coffee break | |
15:30 – 17:00 | Practical session: Preparation of the produced cereal-based products for the determination of acrylamide, other Maillard reaction products, sugar decomposition products, flavor profile and color. | Burçe Ataç Mogol,
Tolgahan Kocadağlı,
Aytül Hamzalıoğlu,
Neslihan Taş,
Naz Erdem |
19:00 – 21:30 | Dinner | |
3rd Day: 03.10.2024 (Practices) | ||
|---|---|---|
09:00 – 10:30 | Practical session: Collection of experimental data on acrylamide, other Maillard reaction products, flavor profiling and color for the produced cereal-based products. | Burçe Ataç Mogol,
Tolgahan Kocadağlı,
Aytül Hamzalıoğlu,
Neslihan Taş,
Naz Erdem |
10:30 – 11:00 | Coffee break | |
11:00 – 12:00 | Practical session: Collection of experimental data … (Continue) | Burçe Ataç Mogol,
Tolgahan Kocadağlı,
Aytül Hamzalıoğlu,
Neslihan Taş,
Naz Erdem |
12:00 – 13:30 | Lunch break | |
13:30 – 15:00 | Discussion on the experimental data on acrylamide, other Maillard reaction products, flavor profile and color for the produced cereal-based products. | Vural Gökmen,
Burçe Ataç Mogol,
Tolgahan Kocadağlı,
Aytül Hamzalıoğlu,
Neslihan Taş |
15:00 – 15:30 | Certificates | Vural Gökmen (TR) |
15:30 – 16:00 | Closing remarks | Vural Gökmen (TR) |
Who can apply as a trainee?
The training school is dedicated to young researchers, early career researchers, PhD students, innovators, food technologists in the field of food production at risk of acrylamide.
Who can be reimbursed as a trainee?
- Any researcher or innovator affiliated with:
- a legal entity in a COST Full/Cooperating member
- a legal entity in a Near Neighbor Country (NNC);
- The trainee must be present in person.
- The applicant must have an e-COST profile.
- Eligibility for the Training School participation and a reimbursement scheme are described in the Annotated Rules for COST Actions (section 6.4).
What is a capacity of the CA 21149 Training School?
The number of expected trainees in person: 25
The other applicants shall be able to be present via virtual means.
How to apply?
Applicants are invited to express their interest via Form Express of Interest.
Besides the filling the form, they must send via e-mail (vgokmen@hacettepe.edu.tr) the following documents:
- CV of applicants (in a Europass format https://europa.eu/europass/en).
- Motivation letter (Why do I want to apply? Why should I be selected? What are my expectations? How can I use new skills and knowledge? etc.)
- Recommendation Letter of the related WG Leader
Deadline for submission: August 2nd, 2024
Priority criteria for selection
Applications will be assessed by the Assessment Committee consisted of the Chair, the ViceChair, the Grant Awarding Coordinator and the WG Leaders.
The criteria for selection and preferences of candidates are as follows:
- Relevance of the Applicant´s research area to the Training School topic;
- Active contribution of the Applicant in the COST working groups assessed by the WG leader expressed in the Recommendation Letter
- 1st time participant in ACRYRED COST networking tools 4) COST Excellence and Inclusiveness Policy:
- ITC, NNC and IPC members
- Young Researcher (< 40 years)
- Early-stage Researcher (< 4 years of research career)
- Gender balance
- Geographical diversity
After the evaluation process, the selected applicants will receive an official invitation of the COST Action with a link to the Acceptance of the event. Only after this step they can start to organize their trip.
Financial support - reimbursement
Expenses related to the participation in the Training School will be reimbursed according to the Annotated Rules for COST Actions.
What can be funded?
Long distance travel, subsistence and visas of invited participants present in person.
Daily Allowance covers:
- Accommodation
- Meals
- Short distance travel: up to 100 km each way
Long distance travel
- Any travel > 100 km to/from participant’s place of affiliation and the training school location
- Paid based on face-value
- Limited to plane, train, bus, car, and ferry
- Maximum of 1500 EUR for all travel
- Travel cancellation insurance is eligible.
Visa, if required to travel to the training school location for the reimbursement, supporting documents are required:
- Receipt/stamp from the embassy/consulate
- Amount paid
- Administrative costs
After the Training School:
- Once the activity has ended, the attendee must submit relevant documentation in e-COST within 30 days after the end date of the activity or 15 days after the end of the Grant Period, whichever comes first.
- Payment must be claimed via e-COST.
Training School outputs
The list of attendees and a short presentation report of the Training School will be placed on on-line newsletter and www.acryred.eu website.
For more general information on Training Schools please contact:
Vural Gökmen (vgokmen@hacettepe.edu.tr)
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Türkiye
