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 health
- engineering and technologyelectrical engineering, electronic engineering, information engineeringelectronic engineeringcontrol systems
- engineering and technologyother engineering and technologiesfood technologyfood safety
- engineering and technologyelectrical engineering, electronic engineering, information engineeringelectronic engineeringsensors
- medical and health sciencesclinical medicineoncology
Programme(s)
Call for proposal
H2020-SMEInst-2018-2020-1
See other projects for this call
Funding Scheme
SME-1 - SME instrument phase 1Coordinator
33003 Oviedo
Spain
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