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STARCH;STARCH MANUFACTURING;STARCH ANALYSIS;STARCH CHEMICAL REACTION;STARCH INDICATOR. Expert is highly knowledgeable of the properties and analysis of starch in food, feed, and industrial uses. He is conducting research in the areas of degradation, pyrolysis, and enzyme and acid-catalyzed hydrolysis of starch. He has chemically synthesized modified starches. Expert is conducting research on raw materials and processes best suited to isolate and purify the components in wheat and grain sorghums, including the protein and starch. Differences between wheat starch and corn starch have been identified and new modified wheat starches have been developed. The modified wheat starches are being used in bakery foods and in the paper industry. Other uses under investigation include uses in the food, building, and plastic's industries.

VITAMIN C. Expert has a strong understanding of L-ascorbic acid and related molecules. He has conducted chemical synthesis of protected forms of vitamin C. Methods to protect vitamin C in foods and feeds have been devised and the technology is being applied in the culturing of finfish and shellfish. Research work is underway for use of the protected form of vitamin C in foods and beverages.

SUGAR. Expert is experienced in the properties and analysis of sugars, as well as the chemical synthesis of sugar derivatives. He has converted sugars to other useful products.

CEREAL. Expert has experience in the isolation and purification of components in cereal, as well as cereal wet-processing. Additionally, he is interested in the quality of components in cereal, and their uses in foods and feeds.

NOODLES; PASTA; SPAGHETTI NOODLE. Expert has been involved in the preparation and properties of noodles and pasta. Work is on-going to establish flour specifications for noodle and pasta production.