Acrylamide in foods

Peter Kleinert

dipl. Umwelt-Natw. ETH

Leiter Chemie

+41 44 283 29 99
+41 79 263 03 82

p.kleinert@laborveritas.ch

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Markus Lüönd

dipl. Chem. HTL

Prüfleiter Chemie, Technischer Leiter, fachtechnisch verantwortliche Person

+41 44 283 29 37
+41 79 660 34 86

m.luond@laborveritas.ch

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Manuel Mazenauer

M. Sc. Life Science (Chemie)

Prüfleiter Chemie

+41 44 283 29 97

m.mazenauer@laborveritas.ch 

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Acrylamide was first detected in food in 2002. Acrylamide is formed during baking, roasting, grilling, deep-frying and roasting as a by-product of the browning reaction (Maillard reaction) in carbohydrate-rich foods such as French fries, chips, crunch muesli or crispbread …

Contact person: Peter Kleinert, Markus Lüönd, Manuel Mazenauer