An organization seeks a rapid, inexpensive, and reliable test that can detect even small levels of acrylamide in foods. Acrylamide is a known carcinogen that appears naturally all through nature. It is also found in larger concentrations when any food is cooked and carbonized. The solution should be cost-effective to use on a large scale, and should be backed up by scientific data and patents.
A company would like to shorten the time taken by the current aging analysis methods they apply to testing foods that use oil. Oils are organic ingredients that inevitably degrade with time and they are affected by heat, cold, altitude, and transport. Current testing procedures require months. The method should be cost-effective and scientifically proven to provide accurate results equivalent to tests performed over much longer periods of time.
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