CHP203: The Food Standards Australia New Zealand (FSANZ) confirmed that acrylamide is a carcinogenic substance and that current levels of dietary exposure: Chemistry for the Health Professions Assignment, TUA, Australia

University Torrens University Australia (TUA)
Subject Chemistry for the Health Professions


Case Study (Acrylamide)

Last week, the Food Standards Australia New Zealand (FSANZ) confirmed that acrylamide is a carcinogenic substance and that current levels of dietary exposure to acrylamide indicate a concern with respect to the carcinogenic effects. FSANZ stated that the levels of acrylamide should not exceed more than 500 parts per billion (ppb, mg/kg) in a wide range of cooked foods. This includes staple foods like breakfast cereals and fried potatoes.

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Address the following based on this case study:

1. Discuss the general characteristics of acrylamide, inclusive of chemical structure, formation, occurrence, and possible aroma and flavor attributes.
2. Describe the chemical reactions that acrylamide participates in and their potential impact on health.
3. Describe in detail, an analytical method that is applicable to the analysis of acrylamide.
4. Identify two possible approaches that will reduce the formation of acrylamide in a product of your choice mentioned in the case scenario and identify possible sensorial changes that will occur.
5. Indicate and justify the measures that must be in place during the production process that will help monitor acrylamide levels.
6. Discuss the challenges associated with when a well-known food product needs to be adapted to new food regulations.

Plan how you will structure your ideas for your response to the case study above and write a plan before you start writing your response to the case study.

You must ensure that your case study response includes the following components:
• Discussion of general characteristics and chemical reactions
• Description of analytical method
• Identification of strategies to reduce, potential sensorial changes and measures to monitor levels
• Discussion of challenges in adapting to new food regulations

Please refer to the Assessment Rubric for the assessment criteria.

Report Format and Layout

• The report should use the Arial or Calibri font in 11 points, with 1.5 line spacing for ease of reading and page numbers on the bottom of each page.
• Where diagrams or tables are used, due attention should be given to pagination to avoid loss of meaning and continuity by unnecessarily splitting information over two pages. Diagrams must carry the appropriate labeling, titles, and references as required.

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