Session 31: Room S402-ab (McCormick Place - Chicago) | ||
Monday AMAcrylamide in food(s): Chemistry, toxicology, and regulations (Part 1) | ||
| Sponsor: | Food Chemistry Division | |
| Cosponsor(s): | Food Laws & Regulations Division Toxicology & Safety Evaluation Division | |
| Moderator(s): | B. J. Petersen, Exponent, Inc. D. R. Rao, USDA-Cooperative State Research, Education & Extension Service | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 31-1 | Introduction to frame the debate including summary of WHO consultation/FDA/workshop, etc. T. C. TROXELL |
| 9:35 AM | 31-2 | Levels of acrylamide in foods/analytical methods M. TORNQVIST |
| 10:05 AM | 31-3 | Formation of acrylamide in potato chip and French fry models Y. PARK, M. W. Pariza, J. M. Storkson, K. J. Albright, W. Liu |
| 10:35 AM | 31-4 | Variables affecting the formation of acrylamide and prevention/mitigation strategies D. R. LINEBACK, W. C. Ellefson |
| 11:05 AM | 31-5 | Acrylamide toxicology: Data, data gaps, and perspective R. A. CANADY |