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 industry, those in the
pharmaceutical, cosmetic, flavor and fragrance industries will
also benefit, including those involved in:
• Marketing
• Technical Management
• Product Development
• R & D Laboratories
• Technical Service
• Quality Assurance
• Sales Personnel
Description
This course covers the fundamental structure, chemistry,
functional properties of starches and their utilization in food
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.
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