Starch-Based Materials

Dr. Miao developed an interest in modified starch studies in 2006 and received his Ph.D. in Food Science from Jiangnan University in June 2009. During 2013-2014, he joined Dr. Bruce Hamaker’s group of Purdue University as a visiting scholar. He has published over 100 research papers and book chapters in high-impact journals such as Carbohydrate Polymers, Food Chemistry, and JAFC, and holds 39 patents. Additionally, he has edited two Chinese books, “Functional modified starch” and “Non-chemical modification of starch,” and translated Ann-Charlotte Eliasson’s “Starch in food: structure, function and applications” into Chinese. He has also received prestigious awards, including the Science & Technology Award of China Light Industry Council, the Science & Technology Award of Hebei Province, and the Natural Science Award of the Ministry of Education.

One of his notable achievements in the field of starch-based materials is the first industry-scale production of biodegradable food packaging products in 2012, based on his innovative findings. Through dedicated efforts, he has successfully developed green processes for producing novel starch derivatives, including slowly digestible/resistant starch and starch-based delivery systems, and has transferred these technologies to food enterprises for industrialization. Dr. Miao has actively engaged in international scientific collaboration in food science and technology.

Professor Osvaldo H. Campanella specializes in Food Engineering. Upon completing his PhD, he worked as a postdoctoral fellow specializing in the characterization of food powders. In 1990, Professor Campanella was appointed as a Lecturer in the Department of Food Technology at Massey University, New Zealand, and was later promoted to Senior Lecturer. He moved to Purdue University in 1999, continuing his work in Rheology, Food Engineering, and Food Processing. He is also actively involved in research related to new methods for characterizing the formation of complex compounds using novel acoustic/ultrasound techniques. Since his appointment at Purdue, Professor Campanella has been associated with the Whistler Carbohydrate Research Center, where he has researched methods to characterize starch and other biomaterials.

Professor Campanella has published more than 150 peer-reviewed scientific articles related to rheology, food engineering, extrusion, thermal processing, and the physicochemical characterization of biomaterials. In 2007, he was named a Purdue University Scholar, a distinction awarded to faculty members who have demonstrated excellence in research and teaching. Professor Campanella has received grants exceeding one million dollars twice (in 2008 and 2010). He holds several patents related to the processing and functionality of dietary fibers and other biomaterials.

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