Discover the causes, symptoms, and treatment of food allergies, and learn how to manage them safely with expert tips on ...

Take part in the Final Conference of the EU-funded projects DRG4FOOD and FOODITY, taking place at La Tricoterie, Brussels, on ...

From everyday cooking oils to infant formula, many foods we eat rely on carefully controlled processing methods that help extract key ingredients from plants. One of the tools often used in this ...

L’acrilammide è una sostanza chimica che si forma quando alimenti ricchi di amido, come pane, biscotti e patate, vengono cotti ad alte temperature tramite frittura, cottura al forno, arrostitura o ...

Brussels, April 30th, 2025 — As the demand for sustainable food systems grows more urgent across Europe, the upcoming FOODPathS Festival (20–22 May 2025) in Brussels will unite a diverse alliance of ...

L’acrylamide est une substance chimique qui se forme lorsque des aliments riches en amidon (comme le pain, les biscuits ou les pommes de terre) sont cuits à haute température par friture, cuisson au ...

Acrylamid ist eine chemische Verbindung, die entsteht, wenn stärkehaltige Lebensmittel wie Brot, Kekse und Kartoffeln bei hohen Temperaturen durch Braten, Backen, Rösten oder Toasten gegart werden. Es ...

Acrylamide is a chemical naturally formed when starchy foods (e.g. bread, potatoes, biscuits, coffee) are baked, fried or roasted at high temperatures. Prolonged exposure to high levels of acrylamide ...

La science est souvent considérée comme un sujet difficile et les termes scientifiques peuvent apparaître comme délicats ou inconnus. Parfois, un mot peut avoir une signification dans le langage ...