Chicagoland RCA: Introduction to Hydrocolloids and Starches - A special "Thank You" to our Host and subject matter experts, Ingredion

Are you preparing for your CRC, CSS, or just looking to brush up on your Food Science knowledge. Join us the Chicagoland Chapter for a wonderful opportunity in professional development in Intro to Hydrocolloids and Starches hosted by Ingredion.

Date October, 8th

Time: 4 pm Central Time

Location:

5 Westbrook Corporate Center

Westchester, IL 60154

(Westbrook Towers, between towers 2-5)

Overview:

Open to chefs, food scientists, and professionals interested in continued learning, this presentation provides an in-depth introduction to polysaccharide-based thickeners, focusing on their sources, manufacturing processes, and functionality. It will cover various types of thickeners, including starches and hydrocolloids, and delve into their unique properties and applications.

- For starches, the presentation will include corn, rice, potato, and tapioca-based products.

- For hydrocolloids, sources will include galacto- and gluco-mannans, xanthan, tree exudates, plant extracts, cellulose-based products, and seaweed-based products.

The discussion will highlight the functionality and synergies of hydrocolloids, their use in specific applications, and key distinguishing features that set them apart. Attendees will gain a comprehensive understanding of how these thickeners can be utilized to enhance product performance in various applications.

This presentation will take place at Ingredion’s Westchester, IL Campus and is limited to 70 attendees. Refreshments, sweets, and snacks will be provided.

Check-In & Registration: 4:00pm
Presentation & Demos: 4:30pm – 6:30pm
Closing Remarks & Q&A: 6:30pm – 7:30pm

Join us for this rare and intimate opportunity to learn from an industry expert and connect with your peers

Speaker:

Mitchell Duffy is a Senior Project Leader in the Technical Service group at Ingredion Incorporated, where he has been a valued team member for over 13 years. His career in the food industry spans several decades and reflects a rich and diverse background.
Mitchell began his journey at General Foods (Kraft), working on aseptic pudding formulations. He then transitioned to National Starch & Chemical Company—now Ingredion—for his first experience in the food ingredients sector. After earning his certification as a baker through AIB, Mitchell joined David Michael & Co. (now part of IFF), where he led bakery applications projects for 12 years.
In a bold career move, Mitchell stepped away from the food industry to own and operate an inn in Vermont, featuring 16 guest rooms and a 75-seat fine dining restaurant. After the inn and restaurant venture came to a close, Mitchell returned to his roots in food science, rejoining National Starch, which later became Ingredion.

In his current role, Mitchell provides technical guidance for new product development, with a focus on ingredients like starches and hydrocolloids. His broad skill set, industry knowledge, and unwavering dedication make him an invaluable contributor to innovation and excellence at Ingredion.

Many Thanks to our Host - Ingredion

Offering 3 CEUs for RCA members

Event Contact: Benjamin T. Stanley, CRC         Bstanley@bellff.com

RCA Disclosures:

Contact Information: By registering for this event, you consent to the sharing of your contact information (such as name, email address, and company) with the event’s sponsors. This information will be shared exclusively with sponsors for purposes related to the event and will not be shared with other attendees or third parties.

Photographs and Videos: During this event, RCA may take photographs and/or video of you which may be posted to social media and on the association’s website. By registering for and attending this event, you agree to the use of image in photographs and/or video for this purpose. Additionally, other event attendees may take photographs and post said photographs to social media. RCA shall not be responsible for photographs taken and/or shared by other event attendees.

Session Recordings: This session may be recorded for the purpose of education, training, and use in RCA’s Learning Library. The recording will be used for this stated purpose and shall not be used for any other purpose. Do not share information that you do not wish to be recorded.  If you are uncomfortable being recorded, please refrain from speaking and submit questions via email.