ACRYRED with the title "CA21149 - Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine", which was applied during the OC-2021-1 call period and proposed by the researchers of the Department of Food Engineering of our University, Vural Gökmen, Burçe Ataç Mogol, Tolgahan Kocadağlı, Berat Aytül Hamzalıoğlu and Neslihan Taş was accepted by the The European Cooperation in Science and Technology (COST) committee on May 27, 2022.

ACRYRED aims to establish a multidisciplinary research and communication network on reducing the risk of acrylamide formation in the bakery industry, covering the entire value chain from cereals to consumer products.