COST Action 927 entitled "Thermally Processed Foods: possible health implications" began in January 2004. The action is chaired by Prof. Dr. Vincenzo Fogliano (University of Naples Federico II, IT). Twenty European countries participate in it. Scientists are divided in 5 working groups covering five wide fields.

1. Analytical methods, formation pathways and EU regulation

2. Biological methods, risk assessment, consumer perception

3. Process optimisation and new developments

4. Absorption and physiological effects

5. In vitro transformations and maintaining health