This course covers the fundamental structure, chemistry, functional properties of starches and their utilization in food, pharmaceutical, paper and other industrial applications. Analysis of starch will be discussed. 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.
Learning Objectives
Upon completion of this course, you will be able to:
- Define what starch is, from both a chemical and a physical viewpoint
- Analyze how theses properties and characteristics may be modified physically, chemically or enzymatically
- Determine what factors should be considered to most efficiently utilize starches in the development of food products
- Identify where and how starches are presently used in food and pharmaceutical applications; and how they can be adapted for use with the newer processing technologies that are being utilized to make new products