Cassava and Starch Technology Research Team

Cassava and Starch Technology Research Team is working in a laboratory unit under the Functional Ingredients and Food Innovation Research Group (Cooperation between BIOTEC and Kasetsart University and The Thai Tapioca Development Institute (TTDI)). The unit is located at Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI). The unit’s goal is to Thai industrial sectors with both basic and specific technical supports in order to strengthen their competitiveness in the world market under the following missions:

- To conduct research that will generate basic knowledge and understanding of cassava and starch properties and develop novel and improved technology for starch processing, modification and industrial application.

- To disseminate and transfer knowledge and technology to related agencies and private sectors through diverse means including workshop and seminar, technical service and joint research with academic and industrial sectors.

- To develop personnel with high expertise and qualifications appropriate for academia and industry.

Services provided

The research team provides various technical services as means of extending academic knowledge to support technical competency of related agencies. Various services are provided including:

- Contract research: The research team provides research assistance to industrial sectors through joint-research or contract research by experienced researchers.

- Technical training: For personnel from government agencies, universities (national and international) or private sectors are regularly instructed on starch properties, technology and their instrumental analysis.

- Seminar and workshop: Seminars and workshops are continually arranged aiming to transfer technology and increase basic understanding of cassava starch structure, properties, processing and application.

- Analytical services: The analysis of cassava starch quality including chemical (the content of sugar, starch, sulfur dioxide, cyanide etc.), biochemical (amylose and amylopectin content and structure etc.), physical (granule morphology, whiteness etc.), physico-chemical (paste and gel properties, gelatinization analysis etc.) can be conducted by high skilled researchers.

- Attainable technology for sugar syrup production from cassava fresh roots, cassava dried chips and cassava pulp for fermentation process
- Physical modification of cassava starch by mechanical, hydrothermal and dry heat treatment
- Chemical modification of cassava starch for potential application in food and paper industry
- Production of biodegradable packaging materials from cassava
- Technology improvement for bioethanol production from cassava fresh root
- Low-cyanide cassava flour production for food applications

Contact

Cassava and Starch Technology Research Team

Cassava and Starch Technology Research Unit (CSTRU)
Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI)
Kasetsart University, Jatujak, Bangkok 10900, THAILAND
Tel: +66 2 940 5634
Fax: + 66 2 940 5634