Modified Starch
1. Sources of commercial starches - recent new developments
2. Starch composition and structure
3. Functional properties of starch
4. Chemical, enzymatic, and physical modification of starches
Speaker: Dr. YONG-CHENG SHI
Professor, Department of Grain Science and Industry, Kansas State University
Time: 9:30 -11:00 a.m. on Dec. 14th, 2011
3:00-5:00 p.m. on Dec. 14th, 2011
Location:DongTang Hall 216, Building 13, SCUT North Campus
Brief introduction Dr. YONG-CHENG SHI (Professor, Department of Grain Science and Industry, Kansas State University)
Education
B.S. Chemical Engineering 1984 Zhejiang University (China)
M.S. Grain Science 1989 Kansas State University
Ph.D. Grain Science 1993 Kansas State University
Professional Experience
2006–present Professor, Department of Grain Science and Industry, Kansas State University
2004 – 2005 Principal Business Scientist, National Starch & Chemical Company
2001 – 2004 Research Manager, National Starch & Chemical Company
1996 – 2000 Senior Project Supervisor, National Starch & Chemical Company
1994 – 1996 Project Supervisor, National Starch & Chemical Company
Awards Received at National Starch & Chemical Company
• ICI ICEST (Innovation, Creativity, Excellence in Science and Technology) Award (inventor and team member), 2004.
• BeSCCo Innovation Award (team member), 2002 and 2003
• Patent Recognition Award (cash award for patented product achieved sales greater than one million dollar), 2002. The product achieved over $10 million sales in 2003.
• Technical Differentiation Program Award, Food Starch Division, 2001 and 2002.
• Member of two Million Dollar Club (accumulative sales of new, patented product greater than one million dollars), 1999 and 2001.
Industry Recognition Awards for NOVELOSE Resistant Starch Product (inventor and core team member)
• 2003 IFT - Industry Achievement Award
• 2002 Food Ingredients South America – Most Innovative Food Ingredient
