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Heat-generated food toxicants: identification, characterisation and risk minimisation

24 partners in 14 countriesStart: 1 November 2003 Duration: 3 yearsCommission grant: 4.2 million euro. Project Officer:J

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Heat-generated food toxicants: identification, characterisation and risk minimisation

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    2. Project format

    3. Project aims summary

    4. Project overview

    5. Elucidate chemical reaction mechanisms involved Develop new or improved production methods and technological minimisation strategies No deliverables scheduled for the first project half Theme 2: Formation and Processing

    6. Analytical methods for heat-induced toxicants in foods Validated isotope dilution confirmatory method(s) Simple method(s) for quality control Analytical methods for biomarkers Analytical data for risk assessment Theme 3: Analysis

    7. Theme 3: Analysis Deliverables scheduled for the first project half

    8. In vivo genotoxicity and carcinogenicity. Non acrylamide toxicity Reproduction, neurotoxicity, tumourigenicty, toxicogenomics Theme 4: Hazard Characterisation

    9. Theme 4: Hazard Characterisation Deliverables scheduled for the first project half

    10. Dietary exposure and scenario-analysis From external to internal dose Comparative exposure assessment No deliverables scheduled for the first project half Theme 5: Exposure Assessment

    11. Risk characterisation Risk communication Dissemination Theme 6: Risk Assessment and Communication

    12. Theme 6: Dissemination Deliverables scheduled for the first project half

    13. Scientific publications Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread Surdyk N; Rosén J; Andersson R; Åman P. J Agric Food Chem, (2004) 52, 2047-51. Fermentation reduces free asparagine in dough and acrylamide content in bread Fredriksson H; Tallving J; Rosen J; Aman P. Cereal Chem, (2004), 81, 650-653. Changes of acrylamide levels in food products during technological processing Dunovska L; Hajslova J; Cajka T; Holadova K; Hajkova K. Czech J Food Sci, (2004) 22, Special Issue, 283-286. Factors affecting the formation of acrylamide in coffee Bagdonaite K; Murkovic M. Czech J Food Sci, (2004) 22, Special Issue, 22-24. Microemulsion electrokinetic chromatography for the analysis of acrylamide in food Bermudo E; Ruiz-Calero V; Puignou L; Galceran M T. Electrophoresis, (2004) 25 (18-19) 3257-62.

    14. Meetings Kick-off Brussels, 18-19 November, 2003 Incl. external panel Working meeting Copenhagen, 26-27 January, 2004 6 months meeting Uppsala, 3-5 June, 2004 Incl. external panel 12 months meeting Bologna, 18-20 October, 2005 Next: 18 months meeting, Wageningen, 25-27 May, 2005 Incl. external panel

    15. External Advisory Panel Lutz Dehne, BFR, DE Karen Goonan, FSA, UK Wim Ooms, VWA, NL   Sara Henry, FDA, USA  Lauren Jackson, FDA, USA David Lineback, JIFSAN, USA  Dominique Taeymans, CIAA, BE  Sam Lalljie, ILSI (Chair Acrylamide Task Force), UK Erland Bråthen, MATFORSK, NO Julia Gelbert, BLL, (ZUTECH project), DE Martin Slayne, DG SANCO, BE  Elke Anklam, JRC-irmm, Geel, BE  Claudia Heppner, EFSA, BE Vincenzo Fogliano, (COST-927 project), IT

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