Methodology and proficiency tests

A workshop on analytical methods for the determination of acrylamide in food products was organised 28-29 April 2003.

See the report
Analytical Methods for the Determination of Acrylamide in Food Products (icon 262KB )

A task force on methods for the analysis of acrylamide in food has been set up to discuss developments and achievements in the field on a regular basis. The task force is an international board, composed of specialists in chemical analysis from official bodies, private laboratories and industry. Until now, two meetings of the task force have taken place.

Minutes of the task force meetings on analytical methods 14 October 2003 (icon 131KB ), Brussels, Belgium
Minutes of the task force meetings on analytical methods 22 June 2004 (icon 145KB ), Geel, Belgium

The IRMM has organised four proficiency tests at the European level
  1. July 2003: one crispbread sample, one butter cookies sample as well as raw and spiked bread extracts; the report (icon 591KB )
  2. February 2004: three crispbread samples as well as raw and spiked crispbread extracts; the report (icon 537KB )
  3. September 2004: three coffee samples and one cocoa powder sample; the report (icon 1048KB )
  4. 2007-2008: sample of potato crisps; the report (icon 1571KB )
In addition, JRC-IRMM completed a method validation study for analysing acrylamide in coffee in June 2008; the report (icon 874KB ).




Last Update 23/09/2008