Acrylamide is a compound that straddles the line between industrial innovation and safety concerns. Widely used in manufacturing processes, from producing plastics and paper to treating wastewater, acrylamide is a versatile workhorse. However, its presence in cooked foods has sparked significant research and regulatory scrutiny due to potential health risks. As industries strive to harness its benefits while minimizing exposure, acrylamide remains a focal point in the conversation about balancing technological progress with public health.