Starch: Chemistry, Properties and Applications
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Who Should Attend
The course is designed for personnel who require a fundamental and practical knowledge of one of the key ingredients in foods. It will aim to better prepare individuals to utilize the technology to carry out their management tasks, and in their present and future project and product developments. Although primarily directed to the food and pharmaceutical industries, those in the cosmetic, flavor and fragrance industries will also benefit, including those involved in:
- Marketing
- Product Development
- Technical Service
- Technical Management
- R & D Laboratories
- Quality Assurance
- Sales Personnel
Description
This course covers the fundamental structure, chemistry, functional properties of starches and their utilization in food and pharmaceutical applications. The course also reviews the various types of starches and factors that should be considered when choosing and using starches. The application of starches in many food systems is presented in depth. There will be a demonstration of food starches. The most current starches and new market opportunities will be presented. Question and answer panels will address participant needs.