Course Description

Starch Technology

November 18-19, 2019
Edison, NJ

Course Offering 191118NJ0542
Course ID 542

In-Person Course

Who Should Attend?
This course is intended for Food Scientists, Engineers, Operations and any other professionals involved in the development, production and product designs requiring an understanding of processes which uses starches as one of its main ingredients. Professionals who work in the Food, Beverages, Cosmetics, Pharmaceutical, Cleaning Products industries, just to name a few, will gain scientific and practical knowledge to help in their day to day challenges.

Course Description
This 2-day accredited course will cover the science and operational aspects of products using starches, which are amongst the most important ingredients used in a variety of industries. This course will cover the science behind starches, its behavior when hydrated under different temperatures, rheology of gelatinized starches, viscosity measurement, correlation between viscosity and desired finished product attributes as well as changes during processes such as extrusion, powder processing, liquid dispersion in batches and cooking.

Course Director
Herberto Dutra, Sr. Manager - Engineering

Herberto Dutra, Mechanical Engineer with 30 years of experience in processing industries with careers at Kraft Foods, Nestle, Bay Valley and Sensient, including 20 years of hands-on experience in Process Development, with numerous applications where starches are the main ingredients (i.e. soups, sauces, breakfast cereal, snacks, pasta, bakery, beverages, etc.). Mr. Dutra’s expertise ranges from pilot plant scaling up, design and construction of numerous plants, day-to-day operation, troubleshooting and optimization. Academically, Mr. Dutra holds a Bachelor’s Degree in Mechanical Engineering from UERJ (Rio de Janeiro, Brazil), an MBA from Keller Graduate School and is currently finishing his Master’s in Mechanical Engineering at Purdue University. Through his employers, Mr. Dutra has written and taught a number of training courses in food technology related topics such as Starches Technology, Spray Drying, Atomization, Powder Handling, Agglomeration, Liquids Handling, Cooking Processes, Plant Design, Packaging and many other programs developed for Operations Professionals, Engineering, Scientists, etc.

Venue Information
ExitCertified (MicroTek partner facility)
Raritan Plaza III
105 Fieldcrest Avenue, Suite 405
Edison , New Jersey 08837
Phone: 800-207-9620 (for directions and parking info only)

PLEASE NOTE: Participants must make their own reservations; the cost of hotel accommodation is not included in the course fee. Final hotel information will be emailed to you in your confirmation package approximately 3 weeks prior to the course start date.

Directions: Visit the Hotel Venue topic on our FAQ page.