Purdue University Whistler Center for Carbohydrate Research logo

The Whistler Center for Carbohydrate Research at Purdue University​ works in partnership with companies to develop improved uses of carbohydrates. The Center provides unique, essential, industrially relevant research, analytical services, and educational programs.

WE PROVIDE EXPERTISE ON FUNDAMENTAL AND APPLIED ASPECTS OF CARBOHYDRATES:

  • Functional food uses of starches and non-starch poly-, oligo-, and monosaccharides 
  • Structure-function studies leading to novel applications
  • Structural or chemical modification
  • Polymer assemblies and applications
  • Nutrition and health
  • Glycemic carbohydrates and functional characteristics, enzyme degradation
  • Dietary fiber physicochemical properties
  • Dietary fiber and the human microbiome 
  • Non-food uses 
  • Biopolymer substitution, animal feed nutrition, and biofuels
  • Carbohydrate structural analysis
  • Clean label
WE PROVIDE LEADERSHIP TO CARBOHYDRTE-PRODUCING AND UTILIZING INDUSTRIES THROUGH:
  1. Problem solving:  Access to faculty for idea generation and research projects 
  2. Education:  Short courses​ and conferences with emphasis on applied fundamental principles
  3. Research:  Carbohydrate structure-function relationships, human health, & new technology development
  4. Extension:  Meetings and forums

 BENEFITS OF MEMBERSHIP (PDF handout):

  • Interaction with Whistler Center faculty
  • Opportunities for collaboration
  • Participation in annual Whistler Center events, which include:
    • Advisory board meeting & Technical Conference - May 8 & 9, 2018
    • Free 3-day short course for company staff  - October 3-5, 2017
    • Research focus meeting - November 28, 2017
    • Poster session of research project progress 
  • One yearly visit to companies
  • Semi-annual conference call updates
  • Access to special equipment, capabilities, and services
  • First opportunity for technology transfer of non-contract and Whistler Center-specific research 
  • Interaction with other core carbohydrate-utilizing ingredient and processing companies
  • Special opportunity for interaction with Whistler Center graduate students & post-doctoral scientists, and early access 

 For more information on how your company can benefit from working with the Whistler Center, contact:

Dr. Bruce R. Hamaker

Distinguished Professor of Food Science

Roy L. Whistler Chair

Director, Whistler Center for Carbohydrate Research

Purdue University Nelson Hall of Food Science

745 Agriculture Mall Drive

West Lafayette, IN 47907


hamakerb@purdue.edu

+1.765.494.5668​


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

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