Project description
Acrylamide detection made easy
Frying, baking and broiling carbohydrates create a carcinogenic chemical called acrylamide in food. Found in starchy foods, this human neurotoxin, which is classified as a probable carcinogen, is formed when carbohydrates (potato crisps, French fries, breads, cereals and snack foods) are cooked at temperatures above 121 °C. In 2018, the EU implemented a directive that urges food operators to closely monitor the presence of acrylamide in foodstuffs. The EU-funded AFREELAMIDE project provides a non-invasive, fast, accurate and cheaper detection device that uses near-infrared spectroscopy technology.
Fields of science
- medical and health scienceshealth sciencespublic and environmental health
- social scienceseconomics and businesseconomicsproduction economics
- natural sciencesbiological sciencesbiochemistrybiomoleculescarbohydrates
- engineering and technologyother engineering and technologiesfood and beveragesfood safety
- agricultural sciencesagriculture, forestry, and fisheriesagriculturegrains and oilseedscereals
- engineering and technologyelectrical engineering, electronic engineering, information engineeringelectronic engineeringautomation and control systems
- medical and health sciencesclinical medicinecancer
- social scienceseconomics and businessbusiness and managementcommerce
Programme(s)
Call for proposal
H2020-SMEInst-2018-2020-1
See other projects for this call
Funding Scheme
SME-1 - SME instrument phase 1Coordinator
CENTAUREA BUSINESS DEVELOPMENT SOCIEDAD LIMITADA
Address
C/ Cimadevilla 17-2D
33003 Oviedo
Spain
33003 Oviedo
Spain
Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
EU contribution
€ 50 000