Abstract: Acrylamide is a neurotoxic compound classified as a probable human carcinogen and genotoxicant [1&2] Historically, acrylamide as a contaminant was only thought to be an issue in water and its potential exposure to humans and was not of serious concern[1]. However, the recent discovery of acrylamide formation in certain fried and baked foods and its rather high levels (concentrations ranging up to 10 mg/kg) found in highly consumed food products, such as potato chips and crisps [3], brought acrylamide to the forefront of interest among scientists, regulators, the industry, and consumer groups.