Project

Variation in acrylamide concentration in French Fries: Effect of control measures in food service establishments

Analysis of technological and managerial conditions that impact variation in acrylamide concentration in French fries at the moment of consumption. Quantitative assessment of variation profiles of acrylamide in French fries under various conditions in practice (field studies, modelling, observation studies, interviews)

PhD-student Maimunah (Mai) Sanny, Malaysia (sandwhich PhD)

Supervisors Dr. P.A. Luning (co-promotor), Prof M.A.J.S van Boekel (promoter), Dr. S. Jinap (supervisor Malaysia)

Location partly Wageningen/partly Malaysia

Contact person Pieternel Luning (Pieternel.Luning@wur.nl)