Under a Project Grant award from the Department of Agriculture's National Institute of Food and Agriculture (CFDA 10.310, Agriculture and Food Research Initiative), Purdue University will receive $598,000.00 to conduct research over a 3-year period from July 1, 2023 to June 30, 2026. The research aims to create novel starch granule-guest inclusion complexes that can enhance the quality, nutrition, and functionality of food products. Key objectives include developing these value-added starch ingredients, understanding the underlying thermodynamic and structural basis of the guest molecule interactions within starch granules, documenting the effects on starch structure and function, and providing recommendations for food product applications. This work aligns with the program priorities of developing novel ingredients to improve food quality and nutrition, as well as advancing the understanding of chemical and physical properties of new food ingredients and manufacturing technologies.
Mod # | Description | Reason For Modification | Federal Obligation (Click to sort descending) | Date (Click to sort ascending) |
|---|---|---|---|---|
| Not listed | $598.0k | 6/7/23 |