IFT Symposium: Frontiers in carbohydrate design for food

Dates: June 13, 2011

Symposium Title: Frontiers in carbohydrate design for food

Symposium Date: June 13, 8:30-10:00 a.m. Room 219

Organizer: Yuan Yao, Whistler Center for Carbohydrate Research, Purdue University, W. Lafayette, IN, U.S.A.

Moderators: Yuan Yao, Whistler Center for Carbohydrate Research, Purdue University, W. Lafayette, IN, U.S.A., and John Leighton, Corn Products Intl, Bridgewater, NJ, U.S.A.

Presentation:

  • Building functionality in specialty flours. John Leighton, Corn Products Intl, Bridgewater, NJ, U.S.A.
  • Designing carbohydrate nanoparticles for food. Yuan Yao, Whistler Center for Carbohydrate Research, Purdue University, W. Lafayette, IN, U.S.A.
  • Novel cellulose derivatives for enhancing bioavailability of flavonoids. Kevin Edgar, Virginia Tech, Blacksburg, VA
  • Designing starch for better nutritional properties. Robert Gilbert, University of Queensland, Brisbane, Australia

For more information contact: Dr. Amy Lin at lin10@purdue.edu

June 2011
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