Food-borne Toxicants: An Important Class of Compounds for Industry, Government, and Consumers

Friday, March 12, 2021: 2:45 PM - 3:20 PM

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Description

The lecture will give an overview of studies that have been undertaken to identify formation pathways of different so-called “food-borne toxicants” such as acrylamide, 2-alkenals, furan(s), MCPD and glycidyl esters, and styrene) formed during food-processing. Besides, quantitative data based on stable isotope dilution analysis (SIDA) will be presented and discussed. Thereby, both model systems and real food have been used and analyzed to finally obtain a dataset that allows the establishment of mitigation strategies which can be advised for these toxicologically relevant compounds not only for industrial processing of foods, but also for homemade food prepared by the consumers. A short final part of the lecture will show that reaching the goal of lowered amounts of undesirable compounds in combination with the maintained amounts of desired compounds (e.g., aroma-active compounds) is often a challenging task. However, with the knowledge of the formation pathways of the "bad guys" and “good guys”, recommendations can be given to achieve the abovementioned goal: ending up with a healthier but still accepted food by the consumers regarding its sensory properties.

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Track(s)

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  Food Science/Agriculture

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Additional Info

Keywords: Please select up to 4 keywords ONLY:
Contamination,Food Safety,Food Science