Acrylamide (AA), a group 2A carcinogen, is formed in different baked, fried, roasted, grilled, or fried carbohydrate-rich foods. Especially foods made of cereals and potatoes are susceptible to AA formation, because the raw materials contain high levels of free asparagine (precursor). According to EU legislation, benchmark levels have been established for different food categories to ensure that AA levels are continuously reduced. Although several AA mitigation strategies are already in use, most of them are applied according to the trial and error approach, because systematic investigations are missing. Therefore, the aim of this project is to systematically investigate the use of asparaginases and antioxidants in heat-processed cereal- and potato-based products to achieve the highest efficiency of AA reduction without compromising on sensory quality and texture. Another aim is to establish easy methods to measure asparaginase activity in the process, as well as AA amounts in the final products using HPLC with fluorescence detection, ELISA, near-infrared (NIR) spectroscopy, and colour-based measurements.