Starches: Fundamentals and Process Applications in Industrial Operations

Herberto Dutra

Course description

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. You 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, you 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:

• Explain the synthesis of the plant-based macromolecules, particularly the starch forms
• Amylose and Amylopectin
• Describe the changes experienced by starches during gelatinization under thermal processes
• Explain the retrogradation mechanism
• List the types of rheological behaviors of gelatinized starches during the various stages in the thermal processes
• Explain the differences, advantages, and limitations of the various types of viscometers (RVA, Rheometers, Brookfield, etc.), as well as how to use these instruments as analytical and troubleshooting tools
• Describe the extraction process of starches from grains
• Explain the impact of starches in formulas processed via extrusion, pressed powders, cooked processes, etc.
• Troubleshoot operations with starch products in their formulas

FROM THE ATTENDEES:
“I really enjoyed this course. Herb (the instructor) did a great job answering questions and explaining concepts. I like how everything was broken down to the very basics; it was easy to tie concepts together.” – Product Development Scientist at Rich Products Corporation