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FA COST Action 927
Thermally processed foods: possible health implications

Processing was essential for producing foods which were microbiologically safe, had increased nutritional quality and reduced levels of potentially toxic compounds. In many food items, such as baked or roasted products, thermal treatment was indispensable for determining the specific nutritional and sensory properties, in particular texture, flavour and colour. Thermal treatment may have induced the formation of health-promoting components, such as antioxidants and antimicrobial agents, which had not been studied in detail so far. Processing may have also lead to the formation of heat-induced contaminants, such as mutagenic heterocyclic amines and acrylamide, particularly in fried potatoes.
The main objective of the Action was the production of healthier heat-treated foods and to improve knowledge of the beneficial and detrimental properties of newly formed compounds.

(Descriptions are provided by the Actions directly via e-COST.)

General Information*

Chair of the Action:

Prof Vincenzo FOGLIANO (NL)

Vice Chair of the Action:

Dr Veronika SOMOZA (DE)

Science officer of the Action:


Administrative officer of the Action:

Mr Christophe PEETERS


Action Fact Sheet

Download AFS as .RTF

Memorandum of Understanding

Download MoU as PDF

Final Report

Download Final Report as PDF


Download Poster as PDF


* content provided by e-COST.
Data is synchronised once per night.


Last updated: 02 May 2011 top of page