Webinar EUPPA: Acrylamide reduction in French fries
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29 June 2012
Acrylamide occurs naturally in food as part of the cooking process. It can occur
in a wide variety of food, either home baked or processed, where high
temperatures are generated during roasting, baking or grilling.
EUPPA is providing a free and exclusive opportunity to take part in a webinar
looking at the latest developments relating to acrylamide in French fries, and
the tools available for manufacturers to manage this potential contaminant.
The webinar will provide an update on the latest tools available to
manufacturers for dealing with this potential issue.
The webinars will be accessible to all manufacturers (both EUPPA and FDF
members) and will particularly be of interest to technical and regulatory
small and medium enterprises.
Bill Bartlett, on behalf of EUPPA, will give an overview of acrylamide reduction
tools in French fries.
The webinar will be introduced by Belgapom's Advisor, Nele Cattoor.
You will have a choice of listening to the webinar via your PC
speakers/headphones or telephone. Please note you will be muted during the
webinar and the
presenter will be unable to hear you, you can ask questions via the question
- 11:30am - 12:30pm
- Register your attendance online