The project aims to investigate the formation of chemical contaminants (i.e. furan, MCPD and glycidyl ester, acrylamide, etc.) during cooking processes, in particular, cookies baking and/or crisp frying.
This project is a multi-disciplinary which involve multivariate analysis, advanced mass spectrometry as well as food production.
The projected outcomes might be beneficial for public health, food safety regulations as well as food production by the industry.
The ideal student should have interest in analytical chemistry and food production (in particular baking/frying processes).