The eleventh meeting in the EFSA Scientific Colloquium series was held to consider recent information on the carcinogenicity of acrylamide in relation to dietary exposure. The formation of acrylamide in food and the possible health eff ects of consumption of acrylamide-containing foods have been the subject of intense research since the finding by Swedish scientists in 2002 of signifi cant amounts of acrylamide in foodstuffs heated to high temperatures (Tareke et al., 2002).