Develop a deep understanding of the interaction between ingredients, application and processing at the first online Texture University of its kind.
Join us on Thursday, 15 November at 10am Central Standard Time and discover the module, Food Starch Fundamentals – What You Need to Know about Starch Composition and Functionality.
Learn about the following topics:
- How does the composition of starch impact its performance?
- What impact does processing have over starch produced from corn compared to one produced from tapioca?
- What challenges can starch be used to solve in food formulation?
Our Scientists will help you tackle even the hardest formulation challenges!
Texture University is a full curriculum of texture science topics. A new session will be introduced quarterly and attendee will receive a certificate of completion at the end of each module.
Click here to register.