This 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.
Upon completion of this course, you will be able to:
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This course is intended for professionals in Research and Development, Quality Control, Operations, Engineering and any individual involved with the research and manufacturing of products, which require a good understanding of the behavior of starches in their formulations.
The course will cover applications in industries such as food, beverages, cosmetics, and pharmaceuticals.
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