Acrylamide leading to cause neurotoxicity having gentotoxic properties and potential carcinogen is naturally formed in processed food(s) (>120°C) as a by-product of maillard reaction arises worldwide concern for the safety measures of various food products. Mitigation procedures that ameliorate maillard reaction may have negative effect on flavor and color. Hence, presently research is mainly focused on minimizing or completely eliminating the acrylamide formation in processed food(s) in which use of aspraginase pretreatment epitomize a promising technique for obviation of acrylamide by direct conversion of precursor asparagine to aspartic acid and ammonia, while also maintaining sensory quality of the foods. Thus, present review catalogues the research assessment of acrylamide and their mitigation strategies with emphasis on preventive techniques based on the use of asparaginase in food products.