Announcing May 13, 2009 Belfort Lecture and Technical Conference: 

On Wednesday, May 13, 2009 Whistler Center for Carbohydrate Research will have the Belfort Lecture and technical conference.  Our Belfort Lecturer this year will be Dr. Glyn Phillips of the Phillips Hydrocolloid Centre in Wrexham, Wales.  Dr. Phillips is internationally known for his work in hydrocolloid chemistry, particularly on gum arabic structure and function.  He is the founding editor of the Elsevier journal Food Hydrocolloids.  Also speaking will be Dr. Madhav Yadav, Research Chemist - USDA Eastern Regional Research Center; Dr. Devin Rose - USDA ARS NCAUR, Peoria; and Dr. Mario Ferruzzi - Food Science Department, Purdue University.

Who We Are:

Whistler Center for Carbohydrate Research is a university-industry research center that conducts fundamental research related to practical applications of carbohydrates.

The Center provides world-class excellence in focused areas of carbohydrate research, communication related to the research areas, analytical services, and education. It works in partnership with companies to extend uses of carbohydrates, hydrocolloids in general, other biopolymers, and cereals. It serves carbohydrate-producing and carbohydrate-utilizing and related industries through:  

	generation of fundamental information targeted for new technology development
	providing young scientists educated to understand and work with carbohydrates and related biopolymers via education which stresses application of knowledge of their chemistry, fundamental properties and behaviors, structures, and dynamics
	providing unique problem-solving capabilities

In partnership with industrial sponsors, the Center searches for understandings of structure-function relationships of starches, hydrocolloids, and low-molecular-weight carbohydrates through application of leading-edge technology.

Mission:

The mission of the Center is to enhance the quality and quantity of carbohydrate use through an increased understanding of the chemical, physical, and biological properties of carbohydrates and through education.

Vision:

To be the premier food carbohydrate research center via:  

	being the leader in research related to food carbohydrates
	being the leader in graduate education related to food carbohydrates,
	exhibiting the highest level of creativity and professionalism, and
	maintaining successful, productive partnerships with our Sustaining Member companies

Focus:  

The Center serves carbohydrate-producing, carbohydrate-utilizing, and related industries through: generation and extension of fundamental information targeted for new technology development; education that stresses application of knowledge of the chemistry, fundamental properties, behaviors, structures, and dynamics of carbohydrates; provision of solutions to problems. In partnership with industrial sponsors, the Center searches for an understanding of the structure-function relationships of polymeric carbohydrates and other biopolymers through application of leading-edge technology in order to extend uses of starches, hydrocolloids in general, and cereals.