Overview

The Cereal Products and Food Science Research Unit (CPF) develops new processing methods to enhance the performance of agricultural materials in existing applications and develops new products to promote health using crops such as corn, soybeans, oats, barley and wheat.

The effect of processing methods on end-use material properties and their performance is analyzed; development of new products is supported by fundamental research into the rheological and material performance characteristics of starches, proteins and lipids.

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