Food scientists are beginning to catch up with the public's demand for foods that can be a part of our regular diet, capable of enhancing our life experience without endangering us with long-term health consequences. Dramatic advances in analytical and food science have made us aware that there are many natural chemicals and toxins, including carcinogens, present in our food. Currently, human exposure to most of these substances cannot be avoided. Epidemiological studies of cancer indicate a strong link between our diet and the incidence of cancer. To decrease this risk we adapt our diet and modify the foods we eat to provide healthier choices. To a degree we have been able to deal with some substances by natural means. However, we have had to wait for advances in food science and technology to eliminate many dangerous natural chemicals and make our food healthier for us to consume. One such substance of concern, not only to us as consumers but also to public health interests such as the U.S. Food and Drug Administration and the World Health Organization, is Ethyl Carbamate, also known as urethane. Ethyl Carbamate is a known carcinogen and is present in widely consumed foods such as wine, distilled spirits, bread, yogurt and soy products. The removal of this carcinogen from food and alcoholic beverages is the focus of Functional Technologies' project.