Food chemistry & processing

Objectives

To coordinate research 1) for a better understanding of different relationships between the profile of the raw materials and the final product quality (which includes acrylamide, sensory aspects, aroma and taste (flavour), texture, colour, etc.), 2) for novel processing technologies to reduce acrylamide formation in cereal-based foods, and 3) to define and agree upon rapid testing methods for free asparagine levels in cereals and acrylamide levels in cereal-based products.

Tasks

Other Working Groups:

WG1
Interdisciplinary exchange and integration of knowledge on asparagine and acrylamide
WG2
Agronomy and Plant Breeding
WG4
Cereal supply chain economy
WG5
Dialogue on risk-benefit of MR products associated with cereals and impact of mitigation measures