1.        To develop and validate an analytical method for furan and methylfurans (2-methylfuran, 3-methylfuran and 2,5-dimethylfuran) in foodstuffs;

2.        To gather data on the presence of furan and methylfurans in foodstuffs (foodstuffs for babies, preparations based on cereals for infants and young children, cereal products, coffee, crisps and other snacks, drinks with caramel colouring,…) on the Belgian market, and in particular on the individual concentration of each substance and the total concentration in the product.

3.        To study the formation process of furan and methyfurans from various varieties of coffee subjected to similar roasting protocol.

4.        To prepare a risk assessment linked to furan and methylfurans ingestion through the food chain for the Belgian population.