Acrylamide formation in food products: a case for Ontario-grown ingredients

The main objectives of this project are: - Quantify the levels of the most important acrylamide precursors in cereals grown in different climatological conditions throughout Ontario (work package WP 1), - Compare the current data with historical data on precursor levels in cereals (WP 2), - Explore the effect of altered acrylamide precursor levels/ratios on acrylamide formation through coupled heat transfer-kinetic modeling and bakery pilot plant experimentation and validation (WP 3), - Study the effect of climate change and soil/crop management on the level of possible acrylamide mitigating components in wheat (WP 4), - Formulate recommendations for the industry regarding implementing novel and effective mitigation strategies in industrial processes to work towards increasing food safety (WP 5).