New Frontiers in Acrylamide Study in Foods

Abstract

Spain). She is part of the research team studying chemical modifications in processed foods at the Institute of Food Science, Technology and Nutrition (ICTAN). Particularly, her investigations focus on the Maillard reaction, evaluating the technological, nutritional, and toxicological consequences of the appearance of Maillard reaction products during food processing. She combines her research with dissemination, promoting the transfer of knowledge to society and consumer education in terms of food safety.