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James N BeMiller

Department of Food Sciences 

  • Professor Emeritus of Food Science
765.494.5684
765.494.7953

Education
B.S., M.S., Ph.D. (Biochemistry), Purdue University

Affiliations

Research
Polysaccharide structure and modification: Polysaccharides are characterized with respect to their chemical structures and functional properties. Polysaccharides (starches and gums) are chemically modified to enhance their desirable properties, minimize their undesirable characteristics, and/or give them new functionalities.
Starch granule structure, reactivity, and behavior: Control of starch properties is the overall goal. Chemical and genetic modification of starch granules and molecules chemically and genetically is done and studied with respect to granule structure and behavior.

Carbohydrate chemistry: Mono- and oligosaccharide chemistry is directed towards synthesis of new, value-added products.

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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