Acrylamide is a toxic processing contaminant that forms during both industrial food processing and home cooking. It is classed as a probable human carcinogen and can affect the nervous system and fertility at high doses. Baked cereal products are a major source of exposure for consumers, along with fried and roasted potatoes, including crisps (chips) and French fries, and coffee. The current EU Regulation on acrylamide (Regulation (EU) 2017/2158) requires all food businesses to monitor the levels of acrylamide in their products, sets out compulsory mitigation measures and establishes Benchmark Levels for a range of food types. This year, the European Commission is expected go further with the setting of Maximum Levels, above which it would be illegal to sell a product, increasing the pressure on food businesses and potentially threatening the availability of some foods.
Acrylamide forms from free (soluble, non-protein) asparagine and reducing sugars (principally glucose, fructose and maltose) during frying, baking, roasting and toasting. For years, the whole cereal supply chain has been engaged in reducing acrylamide formation in cereal products, developing genetic and agricultural solutions, optimising processes, implementing quality control measures and establishing guidelines. The progress that has been made and the prospects for further improvement will be covered in this conference.
COST Action 21149 ACRYRED is organizing its second conference, to which we have invited several experts, and we encourage abstract submissions for oral or poster presentations, particularly from early career professionals and PhD students.
Meeting Information
In-person delegates can register for the two-day event. The event begins with a social reception on the evening of June 3rd. There are scientific sessions throughout June 4th from 9am -6pm. Following the scientific sessions on June 4th there will be a optional social event that will be arranged separately.
We offer registrations fees for the following delegate categories:
1. Young Researchers and Innovators / Early Career Professionals (researchers, scientists, or professionals under the age of 40)
2. Delegate from an Inclusiveness Target Country
3. Regular Attendee
4. ACRYRED Member
Delegates will need to pay for their own lunch on June 4th so everyone have a €50 fee.
In-person registration closes on March 28th 2026
Online registration is open until the meeting ends.
Schedule and Invited Speakers
3 June 2026
19:00: Welcome Reception
4 June 2026
9:00 Official opening + ACRYRED progress report (Nigel Halford as ACRYRED Chair)
09:30 Keynote speaker: Stefania Masci (DAFNE Università della Tuscia, Italy)
10:00-11:00 SESSION 1: Acrylamide mitigation andthe cereal supply chain
Invited speaker: Veronica Nowakowski (University of California, Berkeley, USA)
Talks selected from submitted abstracts
11:30-13:00 SESSION 2: Updates on Chemistry & Processing to reduce acrylamide
Invited speaker: Vural Gökmen (Hacettepe University, Ankara, Turkey)
Invited speaker: Colm Campion (Cereal Partners Worldwide- Nestle)
Talks selected from submitted abstracts
13:00-14:00: Lunch break
14:00-15:15 SESSION 3: Updates on molecular and breeding instruments for lowering free asparagine
Invited speaker - Elena Baldoni (IBBA, National Research Council, Milan, Italy Italy)
Talks selected from submitted abstracts
15:45-17:00 SESSION 4: Acrylamide and human health
Invited speaker: Federica Gilardi (Faculty Unit of Toxicology, University Center of Legal Medicine, University of Lausanne)
Invited speaker - Neil Buck (General Mills, Switzerland)
17:00-18:00: Round-table Discussion: Integration of Knowledge on Asparagine and Acrylamide for health and legislation. What to do now?
18:00: Final comments and next steps
19:00: Conference Dinner (optional)
5 June 2026
09:00 ACRYRED Core Group Meeting
