News

Whistler Center News

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May 13, 2009 Belfort Lecture given by Dr. Glyn Phillips

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Dr. Bruce Hamaker, Dr. Devin Rose, Dr. Glyn Phillips, Dr. Madhav Yadav

The 2009 Belfort Lecture was given by Dr. Eric Bertoft Wednesday, May 13, 2009. The title of his presentation was "Tailoring Hydrocolloid Structures to Control Functionality". Dr. Phillips is currently Chairman of Research Transfer Ltd, Phillips Hydrocolloids Research Ltd, the Cellucon Trust and the Wrexham Gums and Stabilisers Conferences. He is a Fellow and Visiting Professor at Glyndwr University (formally the North East Wales Institute) and a Consultant to several industrial organizations, including the Association for the International Promotion of Gums. Professor Phillips is now Founder Executive Editor of the Journal Food Hydrocolloids, and has produced 55 books and (currently) 569 papers in leading scientific journals. He is also currently Editor-in-Chief of the Advances in Tissue Banking and Editor of the International Journal of Cell and Tissue Banking.

Also speaking were the following:

Dr. Madhav Yadav, Research Chemist from the USDA, ARS, Eastern Regional Research Center in Philadelphia. Dr. Yadav’s presentation was titled "Corn Fiber Gum: Emulsifying Properties and Structure/Function Relationships". His current research interest is focused on the development of commercially viable value-added carbohydrate based co-products from agricultural residues and agricultural processing by-products.

Dr. Devin Rose, postdoctoral research associate at the National Center for Agriculture Utilization Research of the USDA. His presentations was titled "A Slowly Fermentable Dietary Fiber from Corn Bran", and his research is focused on the development of designer dietary fibers for optimum colonic health through chemical, enzymatic, and physical processing techniques.

Dr. Mario Ferruzzi, Associate Professor of Food Science and Foods & Nutrition at Purdue University and is currently an Associate Professor of Food Science and Nutrition. Dr Ferruzzi’s main research interest are in phytochemical and botanical chemistry with emphasis on investigating the impact of food formulation and processing on the bioavailability of health promoting phytochemicals and gave a presentation "Phytochemicals: Physiological Significance and Bioavailability from Foods".

Dr. Fernanda San Martin is a faculty member of the Food Science Department at Purdue. Her research interests include the use of high pressure technologies in food processing and the encapsulation of bioactive compounds by high pressure homogenization. Her presentation was titled "Emulsification by High Pressure Homogenization".

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New Sustaining Industrial Board Members Join Whistler Center:

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Whistler Center would like to welcome our new Sustaining Members to our Industrial Board.

Abbott Nutrition is a global, broad-based health care company devoted to discovering new medicines, new technologies and new ways to manage health. Their products span the continuum of care, from nutritional products and laboratory diagnostics through medical devices and pharmaceutical therapies. You may visit their website at: http://abbottnutrition.com/

ConAgra Foods is a leading branded foods company. ConAgra Foods also has a very significant presence in commercial food products and ingredients. You may visit their website at: http://conagrafoods.com/

General Mills is one of the world's largest food companies. They market in more than 100 countries. You may visit their website at: http://www.generalmills.com/corporate/

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Whistler Center Short Course held October 27-29, 2008

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Whistler Center for Carbohydrate Research held a 3 day short course October 27-29, 2008 at Purdue University for our Industrial Board Member Companies.

For more information please click here:

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May 7, 2008 Belfort Lecture given by Dr. Eric Bertoft

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The 2008 Belfort Lecture was given by Dr. Eric Bertoft Wednesday, May 7, 2008 at the Whistler Center Belfort Lecture and Technical Conference held at Purdue University. The title of his presentation was "Examination of the Cluster Structure of Amylopectins".

Dr. Bertoft was born in Stockholm, Sweden, in 1953. In 1973 he moved to Turku, Finland, to study chemistry, biochemistry, and biology. After obtaining a master degree of science 1980, Dr. Bertoft worked for some years at industry as a R&D chemist and was the head of the laboratory at the Department of Forensic Medicine at the University of Turku, before returning to the Department of Biochemistry and Pharmacy at Åbo Akademi University (which is the Swedish spoken university in Finland, meaning "The Academy of Turku"), where he received his Ph.D. in 1990. He has been teaching at Åbo Akademi since 1979 and became Docent in carbohydrate chemistry (corresponds approximately to Adjunct Professor) in 1993. His research concerning starch and its enzymatic degradation began in 1978 and has been presented in approx. 50 peer reviewed publications. Dr. Bertoft was a co-founder of the national Glycoscience Graduate School, which started in 2006.

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New Sustaining Industrial Board Members Join Whistler Center:

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Whistler Center would like to welcome our newest Sustaining Members to our Industrial Board.

Bayer BioScience GmbH is one of the world’s leading innovative crop science companies in the areas of crop protection, non-agricultural pest control, seeds and plant biotechnology. They offer an outstanding range of products and extensive service backup for modern, sustainable agriculture and for non-agricultural applications. You may visit their website at http://www.bayercropscience.com

Cargill is an international provider of food, agricultural and risk management products and services committed to using its knowledge and experience to collaborate with customers to help them succeed. You may visit their website at http://www.cargill.com

National Starch Food Innovation can trace its roots back over 120 years to a series of mergers by regional starch producing companies in the United States to form what was known as the National Starch Company of New Jersey (still headquartered in the state of New Jersey today). As a starch producer, National Starch Food Innovation is unique in its science-based approach to delivering new types of functionality out of these agricultural materials. To visit their website please go to http://www.foodinnovation.com/

Roquette Frères and Roquette America, Inc. has more than six hundred carbohydrates derivatives in production, the widest range within the industry. They reflect the innovation, versatility and uncompromising quality with which the company has become associated. The main sectors served are food, pharmaceuticals, paper, fermentation, chemistry and industrial applications. Roquette is one of Europe's more significant suppliers of starches, glucose syrups, maltodextrins and dextrose. You may visit their website at http://www.roquette.com/