Acrylamide: Formation and Control Mechanisms

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26 April 2010

Event, SCI HQ, London, UK

Professor Don Mottram, University of Reading, will be discussing the science behind the formation of acrylamide and mechanisms for its control. Don is a food chemist who has been involved with research on acrylamide in food since the problem was first reported in 2002. He was the first to show that acrylamide is formed in the Maillard reaction, thus demonstrating that its formation is closely related to the development of flavour and colour in baked and fried foods.

Don’s talk will be followed by a Q & A session with Wendy Matthews, an independent consultant providing advice on all aspects of chemical contaminants. Wendy has recently taken early retirement from the Food Standards Agency where she was Head of Chemical Contaminants dealing with agricultural contaminants including mycotoxins, acrylamide and other process contaminants as well as environmental contaminants and food contact materials.

The evening will commence with refreshments at 18:30 with the presentation commencing at 19:00. A wine reception will follow the Q&A; session.

More Information

SCI HQ, London, UK
1 day, 6:30pm start
£12 SCI Members, £18 Non-Members
Register online
+44 (0)20 7598 1561
Email: [email protected]