Starches: Fundamentals and Process Applications in Industrial Operations

This 90-minute comprehensive training course is on the fundamentals of starch science and its applications in various industries. The course will cover the basics of starch chemistry, structure, and properties, and how these properties can be tailored to suit different industrial applications. Participants can expect to learn about the different types of starches and their functional properties, such as thickening, gelling, binding, and stabilizing. The course will also cover the impact of starches on product texture, flavor, and shelf-life. Case studies will be used to illustrate how starches are used in various industrial processes, such as food and beverage production, cosmetics, chemicals, and pharmaceuticals. Participants will also learn about troubleshooting and designing process equipment to ensure the best performance of starch-based products. Upon completion of the course, participants will have a better understanding of the role of starches in various industries and the factors to consider when selecting and using them in product formulations. This knowledge will be beneficial for professionals in the food, beverage, cosmetics, chemical, and pharmaceutical industries who are involved in product development, quality control, and process optimization. Since this training is highly interactive, those attending the live training event must have a webcam on their computer equipped with a microphone and speakers/headset to fully participate.