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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.

Call for proposal

H2020-SMEInst-2018-2020-1
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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