Dr. Jaspreet Singh, Senior Research Officer, Riddett Institute, Massey University, New Zealand. Dr. Singh's research focuses on characterising future carbohydrates to develop novel and healthy food products. He leads several research projects on potatoes, starch, cereals and supervises graduate and post graduate students at the Riddet Institute. He has characterised Taewa (Maori potatoes) of New Zealand to develop new and nutritionally rich food products. Collaboration is a key part of his research and he works in collaboration with food chemists, engineers, nutritionists, and the food industry. He is committed to sharing research with others and has published research papers in international journals, written book chapters and presented his work at international conferences. Dr. Lovedeep Kauer is a Research Scientist at the Riddett Institute, Massey University, New Zealand. Her research work includes•In vitro digestion of different food proteins and starches.•Physico-chemical, functional and nutritional characterization of starches from different sources; potato tubers and their flours.•Physico-chemical and functional characterization of different polysaccharide gums.•Development of novel food structures and exploring ways to alter the existing meat protein structures to change their digestibility profiles.•Screening of various plant sources for their antidiabetic potential in vitro.•Effect of kiwifruit proteases on the digestion of different food proteins.

"...a resource for scientists, researchers and engineers working in the field of food science and biotechnology, as well as for students who wish to inquire on cutting edge technologies." (rough translation from Italian journal) --Tecnica Molitoria

• 1. Potato origin and production2. Cell wall polysaccharides of potato3. Structure of potato starch4. Potato proteins5. Potato lipids6. Vitamins, phytonutrients, and minerals in potato7. Glycoalkaloids and calystegine alkaloids in potatoes8. Potato starch and its modification9. Colored potatoes10. Postharvest storage of potatoes11. Organic potatoes12. Potato flavour13. Microstructure, starch digestion and glycaemic index of potatoes14. Thermal processing of potatoes15. Fried and dehydrated potato products16. Textural characteristics of raw and cooked potatoes17. Mechanisms of oil uptake in French fries18. Acrylamide in potato products19. Advanced analytical techniques for quality evaluation of potato and its products20. The role of potatoes in biomedical/pharmaceutical and fermentation applications21. Novel applications of potatoes22. Potato proteomics: a new approach for potato processing industry23. Potatoes and human health

Dr. Jaspreet Singh, Senior Research Officer, Riddett Institute, Massey University, New Zealand. Dr. Singh's research focuses on characterising future carbohydrates to develop novel and healthy food products. He leads several research projects on potatoes, starch, cereals and supervises graduate and post graduate students at the Riddet Institute. He has characterised Taewa (Maori potatoes) of New Zealand to develop new and nutritionally rich food products. Collaboration is a key part of his research and he works in collaboration with food chemists, engineers, nutritionists, and the food industry. He is committed to sharing research with others and has published research papers in international journals, written book chapters and presented his work at international conferences. Dr. Lovedeep Kauer is a Research Scientist at the Riddett Institute, Massey University, New Zealand. Her research work includes•In vitro digestion of different food proteins and starches.•Physico-chemical, functional and nutritional characterization of starches from different sources; potato tubers and their flours.•Physico-chemical and functional characterization of different polysaccharide gums.•Development of novel food structures and exploring ways to alter the existing meat protein structures to change their digestibility profiles.•Screening of various plant sources for their antidiabetic potential in vitro.•Effect of kiwifruit proteases on the digestion of different food proteins.

"...a resource for scientists, researchers and engineers working in the field of food science and biotechnology, as well as for students who wish to inquire on cutting edge technologies." (rough translation from Italian journal) --Tecnica Molitoria

• 1. Potato origin and production2. Cell wall polysaccharides of potato3. Structure of potato starch4. Potato proteins5. Potato lipids6. Vitamins, phytonutrients, and minerals in potato7. Glycoalkaloids and calystegine alkaloids in potatoes8. Potato starch and its modification9. Colored potatoes10. Postharvest storage of potatoes11. Organic potatoes12. Potato flavour13. Microstructure, starch digestion and glycaemic index of potatoes14. Thermal processing of potatoes15. Fried and dehydrated potato products16. Textural characteristics of raw and cooked potatoes17. Mechanisms of oil uptake in French fries18. Acrylamide in potato products19. Advanced analytical techniques for quality evaluation of potato and its products20. The role of potatoes in biomedical/pharmaceutical and fermentation applications21. Novel applications of potatoes22. Potato proteomics: a new approach for potato processing industry23. Potatoes and human health

Dr. Jaspreet Singh, Senior Research Officer, Riddett Institute, Massey University, New Zealand. Dr. Singh's research focuses on characterising future carbohydrates to develop novel and healthy food products. He leads several research projects on potatoes, starch, cereals and supervises graduate and post graduate students at the Riddet Institute. He has characterised Taewa (Maori potatoes) of New Zealand to develop new and nutritionally rich food products. Collaboration is a key part of his research and he works in collaboration with food chemists, engineers, nutritionists, and the food industry. He is committed to sharing research with others and has published research papers in international journals, written book chapters and presented his work at international conferences. Dr. Lovedeep Kauer is a Research Scientist at the Riddett Institute, Massey University, New Zealand. Her research work includes•In vitro digestion of different food proteins and starches.•Physico-chemical, functional and nutritional characterization of starches from different sources; potato tubers and their flours.•Physico-chemical and functional characterization of different polysaccharide gums.•Development of novel food structures and exploring ways to alter the existing meat protein structures to change their digestibility profiles.•Screening of various plant sources for their antidiabetic potential in vitro.•Effect of kiwifruit proteases on the digestion of different food proteins.

"...a resource for scientists, researchers and engineers working in the field of food science and biotechnology, as well as for students who wish to inquire on cutting edge technologies." (rough translation from Italian journal) --Tecnica Molitoria

• 1. Potato origin and production2. Cell wall polysaccharides of potato3. Structure of potato starch4. Potato proteins5. Potato lipids6. Vitamins, phytonutrients, and minerals in potato7. Glycoalkaloids and calystegine alkaloids in potatoes8. Potato starch and its modification9. Colored potatoes10. Postharvest storage of potatoes11. Organic potatoes12. Potato flavour13. Microstructure, starch digestion and glycaemic index of potatoes14. Thermal processing of potatoes15. Fried and dehydrated potato products16. Textural characteristics of raw and cooked potatoes17. Mechanisms of oil uptake in French fries18. Acrylamide in potato products19. Advanced analytical techniques for quality evaluation of potato and its products20. The role of potatoes in biomedical/pharmaceutical and fermentation applications21. Novel applications of potatoes22. Potato proteomics: a new approach for potato processing industry23. Potatoes and human health