Acrylamide and Ne-carboxymethyllysine (CML) have potential harmful effects on human health. 5-hydroxymethylfurfural (HMF) has carcinogenic and genotoxic effects in bacteria, rats and mice. These neo-formed contaminants (NFC) arise during heat treatment of foods during processing at industry or at home. This PhD thesis aimed to establish pathways for the formation of acrylamide and HMF in biscuits, and for CML in milk-like model systems by using multiresponse kinetic modelling. Results suggested that in biscuits baked at 200oC, acrylamide and HMF were formed via caramelisation, and the specific amino acid route, respectively. In caseinate solutions containing either glucose or lactose, heated at 120oC and 130oC, CML was formed via the Maillard reaction. The results provide a step forward in gaining insights into reaction mechanisms for NFC formation during heat treatment of real food products, and can be used in developing effective mitigation strategies to minimize concentrations of those NFC in final products.