On April 15–17, Mudassar Hussain, a doctoral student at the Laboratory of Biochemistry and Technology, Institute of Horticulture, LAMMC participated in the training school “Integrated Strategies for Acrylamide Reduction – Connecting Agronomy, Genetics, and Industry”, held at the Agricultural University of Plovdiv (Bulgaria).
The training school was organised within the framework of the COST (European Cooperation in Science and Technology) Action CA21149 “Reducing Acrylamide Exposure of Consumers by a Cereals Supply-Chain Approach Targeting Asparagine”. This international initiative brings together researchers, early-career scientists, and industry experts to develop coordinated strategies for reducing acrylamide formation in cereal-based foods and improving food safety.
Acrylamide is a chemical compound that forms naturally during high-temperature processing of flour-based foods such as bread, biscuits, and other baked products. As it is considered a potential health risk, reducing its presence in food is an important objective for both researchers and the food industry.
The training school provided participants with comprehensive insights into integrated approaches for acrylamide mitigation, covering agronomic practices, plant genetics, and industrial processing strategies. Particular emphasis was placed on understanding the interdependence of these disciplines and how collaborative efforts across the entire cereals supply chain can effectively reduce acrylamide levels while maintaining product quality.
Participation in this training school was highly relevant to Mudassar Hussain’s doctoral research, which focuses on hemp and the development of innovative strategies to improve the quality, functionality, and safety of plant-based raw materials and food products.
The knowledge gained and international contacts established during the training school will contribute to ongoing research activities at LAMMC and further strengthen collaborations in the areas of food safety, crop science, and sustainable agricultural innovation.
