Starch Technology : Product Development and Operational Aspects

Starch is a recognized natural hydrophilic polymer that is popularly utilized in various kinds of formulations as a swelling agent and gel-forming excipient. It has multiple structural arrangements and functionalities. This 12-hour 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.