May 18, 2015
Shi delivers lecture at Purdue
Yong-Cheng Shi, professor of grain science and industry, delivered the Belfort Lecture at the Whistler Center for Carbyhydrate Research on May 13 at Purdue University.
Shi's talk, "Modifying Starches for Nutritional and Functional Properties," explored his work to create less digestible starches to make processed foods healthier. Shi and his research team created a novel process to form these resistant starches that requires no nonfood chemical additives. A patent is pending.
Belfort lecturers are invited based on outstanding contributions to an area of carbohydrate science and were established by an endowed gift from Anne D. Belfort in memory of her late husband, Alan M. Belfort.