Exploring the Facts and Myths of Dietary Acrylamide
An International Food Information Council Foundation Exclusive Web Cast Journalist Briefing
WASHINGTON, February 8, 2010 — Acrylamide is a naturally occurring chemical found in a wide range of different foods from chips to coffee to breakfast cereals to breads, but it also is one of the most misunderstood by consumers. 2010 will be a key year of focus on acrylamide by health and regulatory bodies across the globe, including the FDA, WHO and Health Canada .
Join us as we host a briefing that connects health and science journalists with credentialed experts to discuss the emerging science on acrylamide. The one-hour session will examine:
- How dietary acrylamide forms,
- The state of the current science,
- Nutritional advice for consumers,
- Strategies to reduce acrylamide formation, and
- Upcoming regulatory milestones.
What: International Food Information Council (IFIC) Foundation Web cast on Acrylamide
When: Thursday, February 11, 2010 1:00 PM – 2:00 PM EST
Who: Tony Flood, Director, Food Safety Communications, International Food Information Council Foundation
Carl Winter, PhD, Director Food Safe Program, University of California, Davis
Julie Jones, PhD, CNS, ISN, Endowed Chair in Science;
Family, Consumer and Nutritional Sciences Department, College of St. Catherine, St. Paul, MN
David Lineback, PhD, Former Director, Joint Institute for Food Safety and Applied Nutrition, University of Maryland at College Park
Web Address: https://www1.gotomeeting.com/register/148451032 (after registering, you will receive a confirmation email containing further information about joining the webinar)
Dial In #: 888-517-2464
630-827-6816 (international)
Passcode: 865 4230
Twitter: #acrylamide
Questions: Please contact Eric Mittenthal or Jania Matthews at 202-296-6540
This is an informational program that we think our readers my be interested in. Thank you. The Nutritionknowhow staff.
