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
- To make a detailed overview of the relevant research in food chemistry, processing, and asparagine test development.
- To draft a strategic research agenda for the field.
- To develop content for the ACRYRED training school on food chemistry, processing, and asparagine test development, and to identify candidates for participation in this training school.
