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 published over 100 research papers and book chapters in high-impact journals such as Carbohydrate Polymers, Food Chemistry, JAFC etc. and had 39 patents. In addition, he has edited 2 Chinese books including “Functional modified starch”, “Non-chemical modification of starch” and translated 1 book of Ann-Charlotte Eliasson’s “Starch in food: structure, function and applications” into Chinese. He also won prestigious awards, such as the Science & Technology Award of China Light Industry Council, the Science & Technology Award of Hebei Province, the Natural Science Award of Ministry of Education etc. One of his many notable achievements in the field of starch-based materials is the first ever industry-scale production of biodegradable food packaging products in 2012 based on his innovative findings. Through long-time efforts, he has successfully developed green processes for the production of many novel starch derivatives, including slowly digestible/resistant starch, starch-based delivery systems, and transferred the technologies to food enterprises for industrialization. Dr. Miao has actively engaged in international scientific collaboration in food science and technology. Professor Osvaldo H. Campanella has specialized in Food Engineering. On completion of his PhD, he worked as a postdoctoral fellow specializing in characterization of food powders. In 1990, Professor Campanella was appointed in the Department of Food Technology, Massey University, New Zealand as a Lecturer and was promoted to Senior Lecturer. He moved to Purdue University in 1999 where he continued working on areas of Rheology, Food Engineering and Food Processing. He is also actively involved in research related to new methods to characterize 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 physicochemical characterization of biomaterials. In 2007 he was named Purdue University Scholar, a distinction given to faculties that have shown excellence in research and teaching. Professor Campanella has been awarded twice (2008 and 2010) as one the faculties to receive grants for more than one million dollars. He holds several patents related to the processing and functionality of dietary fibres and other biomaterials

• 1. Overview of starch2. Starch structural features and properties3. Physical modification of starch4. Enzymatic modification of starch5. Chemical modification of starch6. Methods of Analyses for starch-based materials7. Slowly digestible starch8. Resistant starch9. Starch nanocrystal10. Porous starch11. Glycogen nanoparticle12. Nanoscale Binary /Ternary/Quaternary Complex13. Stabilizing starches (OSA starches)14. Cyclo-dextrin derivatives15. Electrospinning starch fibre16. Starch-guest inclusion complex17. Thermoplastic starch(Biodegradable composites)18. Pickering Emulsions19. Bio-active carriers(Controlled-release delivery systems)20. Starch-based superabsorbent21. Starch-based packaging22. Hydrogels23. Novel starch-based foods24. Applications of cyclo-dextrin25. Highly branched isomaltodextrin26. Starch-based aerogels