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.