2004 Acrylamide in Food Workshop: Update - Scientific Issues, Uncertainties, and Research
Strategies
April 13-15, 2004
Chicago, Illinois
Presentations
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An EU Perspective on Acrylamide in Food
Martin Slayne, European Commission
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Acrylamide in Food - Mitigation
Hans Lingnert, Swedish Institute for Food and Biotechnology
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Mitigation Options: The FRI Acrylamide Program
Michael W. Pariza, Food Research Institute, University of Wisconsin-Madison
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The Updated Exposure Assessment for Acrylamide
Michael DiNovi, Ph.D. and Donna Howard, Ph.D., FDA/CFSAN
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Characterizing the Risks of Acrylamide in Food
George Gray, Harvard Center for Risk Analysis, Harvard School of Public Health
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Update on FAPAS acrylamide series
Laurence Castle, Central Science Laboratory, York (UK)
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Report on activities carried out by the European Commission's Joint Research Centre
Thomas Wenzl and Elke Anklam, Institute for Reference Materials and Measurements (IRMM), Geel, Belgium
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PDF | Data (Microsoft Excel)
Working Group Final Presentations
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Working Group 1: Mechanisms of Formation and Methods of Mitigation
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Working Group 2: Analytical Methodology
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Working Group 3: Exposure and Biomarkers
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Working Group 4: Toxicology and Metabolic Consequences
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Working Group 5: Risk Communication
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Working Group 6: Risk Characterization
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Working Group Summary Reports
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Working Group 1: Mechanisms of Formation and Methods of Mitigation
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Working Group 2: Analytical Methodology
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Working Group 3: Exposure and Biomarkers
PDF Working Group 4: Toxicology and Metabolic Consequences
PDF
Working Group 5: Risk Communication
PDF
Working Group 6: Risk Characterization
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