Café Scientifique - Fried, baked, roasted, or toasted: the acrylamide problem

Acrylamide, formed from an amino acid called asparagine, is a toxic processing contaminant that forms in foods made from grains, tubers and beans during everyday frying, baking, roasting and toasting. Discover with Prof. Nigel Halford how we are using CRISPR and other genetic techniques to reduce the concentration of asparagine in wheat grain, as well as looking at the effects of fertilisation and crop protection. 

Café Scientifique is a place where, for the price of a cup of coffee or a glass of wine, anyone can come to explore the latest ideas in science and technology. Meetings take place in cafes, bars, restaurants and even theatres, but always outside a traditional academic context. Anyone is welcome to come and learn something new, ask questions, and join in the discussion.