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Announcing October 20-22, 2009
Whistler Center Short Course:
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Whistler Center for
Carbohydrate Research had its annual
Short Course at Purdue University on October 20-22,
2009. This
course is offered as a benefit of membership, and is geared towards individuals who want an in-depth
review or refresher course on starch fundamentals.
To see titles from past years please
click here.
For more information on the
Whistler Center short courses, please contact Marilyn Yundt, Administrative
Coordinator at
yundt@purdue.edu
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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:
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generation of fundamental information
targeted for new technology development
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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
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providing unique problem-solving
capabilities
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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:
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being the leader in research related to
food carbohydrates
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being the leader in graduate education
related to food carbohydrates,
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exhibiting the highest level of
creativity and professionalism, and
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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.
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