Kirleis Lecture: Designing functional cellulose:from the processing perspective

Published: March 16, 2012

The Whistler Center is pleased to have Dr. An-I (Andy) Yeh to visit us and will be presenting as a Kirleis Lecturer on June 22, 2012. The seminar will be held at Morgan Conference Room at NLSN Food Science Building at Purdue from 10:00 a.m. to 11:00 a.m. The topic is Designing functional cellulose: from the processing perspective

Dr. An-I Yeh is a Distinguished Professor at the Graduate Institute of Food Science and Technology at National Taiwan University (NTU) (Taipei, ROC (Taiwan)). Dr. Yeh is involved with extrusion technology for rice products, rheological properties of starchy materials, applications of glass transition in product development, supercritical extraction, and reduction of acrylamide in traditional Chinese food. Currently Dr. Yeh is developing and characterizing nano/submicron edible materials for enhancing functionality or nutritional value, such as to enhance the enzymatic hydrolysis of cellulose by size reduction, to enhance the release of bioactive compounds from food matrices, and to develop bioplastics using bio-polymers with enhanced mechanical properties by increasing the degree of cross-linking of bio-polymers. Additional benefits of the technology is to use raw material as a whole and thus to minimize waste.

In addition to his academic duties Dr. Yeh works closely with industry and acts as a local consultant for the U.S. Grain Council at Taipei to promote barley and corn application. Dr. Yeh also provides consultation for food companies in Taiwan and China as a volunteer for Taiwan Consumer's Foundation on food related issues. In early 2012 Dr. Yeh established the Carbohydrate Center at NTU to promote collaborations with food industry.