This document describes a biosensor for detecting acrylamide in starchy foods using hemoglobin-modified carbon nanofibers. It first discusses how acrylamide forms in heated foods and can bind to hemoglobin. The document then reviews literature on similar biosensors and identifies limitations. It proposes developing the biosensor by confirming acrylamide-hemoglobin adduct formation through UV-Vis and FTIR spectroscopy. The work plan involves optimizing hemoglobin attachment to carbon nanofibers and comparing free and attached hemoglobin to create calibration plots for acrylamide detection in homemade potato crisps. Current work focuses on verifying adduct formation spectrophotometrically before further sensor development.