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2018 Short Course

October 2, 2018 - October 4, 2018

Short Course

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Introduction to carbohydrates, Y. YaoStarch granule structures and properties, J. BeMillerIntroduction to the rheology of foods with emphasis on linear and non-linear viscoelasticity and their application, J. KokiniHigh-intensity sweeteners, polyols, and non-chemical modifications of starch, Y. YaoChemical modifications of polysaccharides, J. BeMillerCarbohydrate nutrition and labeling, B. HamakerPhase stability of polysaccharide mixtures, O. JonesExtrusion Technology for the production of food and non-food materials, O. CampanellaComplex carbohydrate structural analysis, B. ReuhsHydrocolloids and functionality, J. KellerAdvances in chemical and physical modifications of starch, J. BeMillerGlycemic carbs and the concept of carbohydrate quality, B. HamakerGut microbiome and fiber, and health, B. HamakerFiber carbohydrate-microbiome interactions, S. LindemannDietary polyphenol-starch interaction impact on starch properties and digestibility, M. FerruzziPredictive modeling of multiphase systems, G. NarsimhanAn introduction to advanced methods of food material characterization, J. KokiniPolysaccharide architecture and functionality, S. JanaswamyRheological properties of food biopolymers and their role in bioprocessing and product development, O. CampanellaComplex carbohydrate structure analysis (non-starch), B. Reuhs Return to events