Acrylamide in the Home: the effects of home-cooking on acrylamide generation
Consumer-facing research to date on acrylamide has focussed largely on scientific experiments to assess the effects of different types of cooking methods on acrylamide levels. There has been little so far, however, that assesses the actual methods that people use and how they impact on acrylamide formation. The aim of this research is to bridge the knowledge gap on actual cooking and preparation practices, in order to provide an indication as to how much acrylamide consumers are exposed to from food prepared at home, and whether this differs from the levels expected if
The aim of this research is to bridge the knowledge gap on actual cooking and preparation practices, in order to provide an indication as to how much acrylamide consumers are exposed to from food prepared at home, and whether this differs from the levels expected if food was prepared in accordance with manufacturer instructions.
Professor Monique Raats
Co-Director, Institute for Sustainability; Professor; Director of the Food, Consumer Behaviour and Health Research Centre
I am a founding Co-Director of the University's Institute for Sustainability, and director of the Food, Consumer Behaviour and Health (FCBH) Research Centre. Together with the university’s Department of Nutritional Sciences, FCBH was awarded the prestigious 2017/2018 Queen’s Anniversary Prize. FCBH research domains include:
- food-related behaviour and policy interventions to achieve sustainable and healthy lifestyles;
- social, policy and ethical issues relevant to the grand societal challenges such as sustainability and obesity;
- study of food systems from the perspective of significant actors and stakeholders within the system; and
- methodologically advancing food consumer science through exploring novel data sources and methods of data linking.
I previously worked at the Institute of Food Research (now Quadram Institute), Health Education Authority and University of Oxford. My expertise is in the area of public health and behavioural nutrition research, gained on a variety of projects. My research is wide ranging both in terms of topics covered (e.g. food choice, policy development, food safety) and methodologies used (e.g. qualitative, quantitative, stakeholder consultation). I have also been involved in the evaluation of health promotion programmes and developing tools for use in nutrition education. To date I have published over 145 refereed papers, numerous non-refereed publications including 20 book chapters 20 book chapters and have edited two books ("The Psychology of Food Choice" (2006) and "Food for the Ag(e)ing Population" (1st edition 2009; 2nd edition 2016).
I am one of the founding members, member of the Board of Directors (2001-2006) and was secretary (2004-2006) of the International Society of Behavioral Nutrition and Physical Activity. The society was set up to combine interests in diet and physical activity; and to stimulate, promote and advocate innovative research and policy in the area. The society now plays an important role in fostering excellence in research in this field through its annual meetings and journal called the International Journal of Behavioral Nutrition and Physical Activity.
Research groups and centres
Our research is supported by research groups and centres of excellence.