Safe and fast control system for acrylamide in food

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

• engineering and technology › electrical engineering, electronic engineering, information engineering › electronic engineering › control systems
• medical and health sciences › health sciences › public health
• agricultural sciences › agriculture, forestry, and fisheries › agriculture › grains and oilseeds › cereals
• natural sciences › biological sciences › biochemistry › biomolecules › carbohydrates
• engineering and technology › other engineering and technologies › food technology › food safety

Programme(s)

• H2020-EU.3. - PRIORITY 'Societal challenges
• H2020-EU.2.3. - INDUSTRIAL LEADERSHIP - Innovation In SMEs
• H2020-EU.2.1. - INDUSTRIAL LEADERSHIP - Leadership in enabling and industrial technologies

Topic(s)

• EIC-SMEInst-2018-2020 - SME instrument

Call for proposal

H2020-SMEInst-2018-2020-1
See other projects for this call

Funding Scheme

SME-1 - SME instrument phase 1

Coordinator

CENTAUREA BUSINESS DEVELOPMENT SOCIEDAD LIMITADA

Address

C/ Cimadevilla 17-2D
33003 Oviedo
Spain

Activity type

Private for-profit entities (excluding Higher or Secondary Education Establishments)

EU contribution

€ 50 000