In aid of Children In Need -A one day Masterclass on the understanding of starch and its interactions in food -Cramming 26 years of experience in research and teaching of all things starch -Prof Sandra Hill will deliver a one day marathon session -Wednesday the 19th of November at the University Starch has two major components: amylose and amylopectin. These polymers are very different structurally, amylose being linear and amylopectin highly branched - each structure playing a critical role in the ultimate functionality of the native starch and its derivatives. The amylose/amylopectin ratios of starches can be genetically manipulated and offer a significant opportunity for the researcher with certain crops. Viscosity, shear resistance, gelatinization, textures, solubility, tackiness, gel stability, cold swelling and retrogradation are all functions of their amylose/amylopectin ratio. When aiming at functional properties in starch, most commercial companies examine the characteristics of competitive starches in particular applications. This sets the target to shoot for. For those characteristics which are unattainable with native starches, the only alternative is to look towards some form of value-addition to achieve the desired results. Value- addition can be as simple as sterilizing products required for the pharmaceutical industry to highly complex chemical modification to confer properties totally different from the native starch.

1. Professor Sandra Hill’s
Marathon Starch Masterclass
26.2 years experƟse in one marathon day
InternaƟonally renowned expert on starches, Sandra Hill will be
delivering her final starch lectures (and raising money for charity)
before she leaves the University of Noƫngham.
Join her for the final lap on
Wednesday 19th November 2014
www.noƫngham.ac.uk/biosciences/events/sandra-hills-marathon-starch-masterclass.aspx

2. Marathon Starch Masterclass
Starch, with its complex physico-chemical structure, has always featured in the research
carried out within Food Sciences at the University of Noƫngham. For 26.2 years Sandra
Hill has helped carry the starch research and teaching baton forward.
To mark the end of this marathon Sandra will be hosƟng a Starch Masterclass for charity
on November 19th 2014, where she will teach on starch for the length of Ɵme in which
she should be able to run a marathon - if she stopped eaƟng the starchy materials (and
chocolate) and actually trained!
As well as benefiƫng from world class teaching, delegates will be able to interact and
network with undergraduates, postgraduates and others from industry, and see and
hear about other research within the Division of Food Sciences.
The Starch Masterclass forms one day in a series of training days enƟtled Food Material
Science, run by the Agrifood ATP. To find out about other training days visit
www.agrifoodatp.ac.uk/aatp/courses/food/food-material-science.aspx
Venue
SuƩon Bonington Campus of the University of Noƫngham (LE12 5RD). DirecƟons can be
found at www.noƫngham.ac.uk/about/visitorinformaƟon/mapsanddirecƟons/
suƩonbonington.aspx.
Programme
Minutes Miles
9.30am RegistraƟon and coffee
10.15am Welcome & IntroducƟon
10.25am Starch - Structure in Plants 50 4.5
11.15am Break
11.25am Starch - High Water Systems 45 4.05
12.10pm Coffee Break
12.35pm Starch - Low Water Systems 40 3.6
1.15pm Lunch, tours and networking
2.25pm Starch - Changes through Processing and
Chemical Changes
30 2.7
2.55pm Starch - ModificaƟon and
FuncƟonality
20 1.8
3.15pm Break
3.35pm PracƟcal - RecogniƟon of Starch Behaviour 65 5.85
4.40pm Tea
5.00pm Starch - Enzymic AƩack and DigesƟbility 30 2.7
5.30pm Summary and Finish 11 1
TARGET 291 mins 26.2 miles
RegistraƟon
The cost for the Marathon Masterclass is £200 per person, and profits will
be shared with Children in Need and the African Inland Child Centre at
Kajiado in Kenya. To register, please visit www.noƫngham.ac.uk/
biosciences/events/sandra-hills-marathon-starch-masterclass.aspx or
contact georgina.shanly@noƫngham.ac.uk.
East Midlands SMEs within the Food & Drink sector may be eligible for funding
under the ERDF sponsored ‘Lipid & Starch Centre’. Please contact
lyndsey.paterson@noƫngham.ac.uk to confirm your eligibility.