Whistler Center Research
The Center's research focuses on fundamental investigations of structure-function relationships of carbohydrates and other biopolymers as related to practical uses in food and consumer-products. The Center evaluates a wide variety of polysaccharides (starches, gums/hydrocolloids, and carbohydrate-based dietary fiber) and oligosaccharides.
Structure-function relationships are determined from multiple levels of analyses, including fine structure determination, conformational analysis, supramolecular assembly, rheology and other mechanical measurements of carbohydrate materials, interfacial adsorption and stabilization, digestibility rates, impacts on gut microbial communities, and impacts on health markers of the small and large intestine. Scientific methodology is consistently revised to maintain relevance with the state-of-the-art in carbohydrate science and to maximize opportunity for discovery.
Technological issues and targets are defined in partnership with corporate sponsors.
The Center aims to maximize benefits for member companies and project sponsors, fostering a "most favored" relationship with them. Intellectual property from research at Purdue University is owned by the Purdue Research Foundation, unless it originated entirely within a sponsoring company. When a company fully funds a project, a separate patent agreement is made, and in all other cases, sustaining members are given equal opportunities to review new discoveries for potential licensing, which is handled individually.
Contractual research links Purdue University with industry and provides a means of technology transfer. The focus of the Center's research program is molecular origins of functionality.
Organic, analytical, and polymer chemistry, x-ray diffraction, NMR and FT-IR spectroscopy, microscopy, molecular modeling, physical theory, and genetics are used to examine fundamentals.
Projects are conducted under sponsored research agreements. Sponsored research involves a project with well-defined goals conducted under a negotiated agreement and gives the sponsor the right to an exclusive license. Research agreements and contracts are made between the Purdue Research Foundation - on behalf of the faculty member - and the sponsor and are negotiable with respect to degree of sponsor involvement, patenting procedures, royalties on licenses, delay in publication, and schedule of payments. Blanket university agreements can be negotiated.
Faculty work closely with company personnel during the course of projects. All company information is kept confidential, unless permission is given to do otherwise.
The center's team includes permanent full-time faculty, associated faculty, research scientists, post-doctoral fellows, visiting scientists, graduate students, and support staff.
The research staff provides special expertise in:
- Carbohydrate chemistry
- X-ray fiber diffraction
- Molecular modeling
- Cereal science
- FT-IR spectroscopy
- Emulsions
- Starch behavior, organization, and modification
- Electron, visible, and confocal microscopy
- Chemical and food engineering
- Biopolymer - protein and polysaccharide - interactions
- Foams
- Corn genetics
- Collaborations provide access to other personnel, capabilities, and instrumentation.