Links of interest

For information regarding acrylamide, we invite you to consult the following links. Please note that these links take you outside the Novozymes.com domain. Some of the links might be broken and Novozymes does not vouch for the information on these sites or the content.

JECFA: The Joint FAO/WHO Expert Committee on Food Additives

This is an international scientific expert committee that is administered jointly by the Food and Agriculture Organization of the United Nations FAO and the World Health Organization WHO.

Link to Codex report (Discussion Paper on Acrylamide).

EU Commission
Subpage: Food contaminants – Acrylamide
Subpage: Food contaminants – Acrylamide information base for research activities in the EU

CIAA
The Acrylamide CIAA “Toolbox” reflects the results of more than three years of industry cooperation to understand acrylamide formation and potential intervention steps.

International Agency for Research on Cancer (IARC)
The International Agency for Research on Cancer (IARC) is part of the World Health Organization with the major goal to identify the causes of cancer.

National Organizations

Federal Office of Consumer Protection and Food Safety (Bundesamt für Verbraucherschutz und Lebensmittelsicherheit - BVL)
BVL collects analytic results on acrylamide contents in foodstuffs from official food surveillance laboratories of the federal states and from the Federal Institute of Risk Assessment. The principal of the signal value in Germany is described here.

Universities and Information networks

Institute of Food Science & Technology (IFST)
Acrylamide Information & News web page. It contains brief notes and corresponding links to all reputable web sources, with items appearing in chronological order.

Swiss Federal Institute of Technology Zurich (ETH)
Acrylamide in food: The acrylamide project at ETH started in October 2002 and was carried out as a doctoral thesis (until october 2005) and as post doctoral project. It is based in the laboratory of Food Chemistry and Technology of the Institute of Food Science and Nutrition.

The Heatox project
Heat-generated Food Toxicants - Identification, Characterisation and Risk Minimisation: More than 750 news, references and patents are published on this site.