Starch as an ingredient

Benefits of attending

This course provides an understanding of how the properties of native starch can be manipulated to give a wide range of textures. It also covers the differences between clean label and chemically modified starches. The techniques used to characterise the properties of starches will be demonstrated.

This course is essential for technologists involved in ingredient development, food product development, raw material handling and ingredient specification in all sectors of the food manufacturing community. By attending this course you will understand the key properties and applications of starches.

Course/workshop content

The course will consist of a series of modules selected from the list below and will be fine tuned with the final programme reflecting the needs of the delegates. When you sign up for this course you will be invited to detail which aspects of Starch as an Ingredient you wish to explore.

• Sourcing starch: the effect of botanical origin
• Functional properties of starch
• Clean label starches
• Chemically modified starch
• Starch as a source of fibre
• Measurement of starch properties
• Product applications

"Starch is a fundamental food component which is either native to many of the foods we eat or a key component of formulated foodstuffs. The ability to control the properties of starch is a basic requirement for many sectors of the food industry. This course will provide you with the tools to use starch effectively in your products."

Charles Speirs – Event Director

For further information contact the Training Department on +44 (0)1386 842104 or