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 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.
Upon completion of this course, you will be able to:
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This course is intended for Food Scientists, Engineers, Operations, and any other professionals involved in the development, production, and product designs requiring an understanding of processes which uses starches as one of its main ingredients. Professionals who work in the Food, Beverage, Cosmetics, Pharmaceutical, and Cleaning Products industries, just to name a few, will gain scientific and practical knowledge to help in their day-to-day challenges.
When you need on-site attention, we’re not just here to help, we’re there to help—right by your side.
Individual courses are remarkably effective. But sometimes when you have a specific need, it helps to have expert guidance right in the room with you and your team.
In that case, we’re happy to design a custom training for your entire team, whether online—or on-site.
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