Boise State Biomolecular Sciences Ph.D. student Maranda Cantrell is teaming up with Dr. Owen McDougal to help Idaho potato processors stay globally competitive. Cantrell and McDougal are studying acrylamide, a chemical compound that can form in some foods during high-temperature cooking processes such as in the potato industry. Recent research has suggested a correlation between acrylamide and cancer risk, so Cantrell is working to discover the level at which this chemical compound is a problem. She will be devising a method to evaluate acrylamide in various potato products that can be implemented by potato processors. This will help them ensure acrylamide levels are minimal and demonstrate that their products are safe for public consumption.