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Jamaica Gleaner Eye on Science
published: Friday | December 9, 2005
Research points to health risks
RESEARCHERS AT the University of the West Indies (UWI) have shone the spotlight on a chemical by-product of fried food and starches cooked at high temperatures that may pose serious health risks.
Placing high priority on food research
SHE IS NOT yet 25, but Grace-Anne Bent is a major driver behind research that seeks to determine whether a by-product of fried, starchy foods poses a great health risk to Jamaicans.
University of the West Indies (UWI) out front in acrylamide research
FOOD SAFETY is the concern of academia as well as industry. There is a responsibility to ensure that consumers are supplied with food that is safe and free from toxic compounds.
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