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Our renowned carbohydrate scientists conduct research in 4 thematic areas. 💡Design of health processed foods ✅Innovations in processed food quality ♻️Sustainability and clean-label 🦠Healthy outcomes Follow along to learn more about the research happening in these areas!

Congratulations to Dr. Bruce Hamaker, Director of the Whistler Center, who was recently awarded the prestigious Harris Award! This award is given by The Ohio State University to recognize excellence and contribution to the discipline of food science. fst.osu.edu/about-us/harri…

Earlier this week, we welcomed visitors from our newest member company, Ferrero. During the visit, we discussed opportunities for future collaboration. Thanks for visiting!

Researchers in Dr. Mauer's lab have found that replacing sugar with non-digestible oligosaccharides and allulose in baked goods can reduce added sugar while offering health benefits. Read more in Food Research International: lnkd.in/eCf28PkQ

We have a full agenda for our annual Technical Conference on April 30. We hope to see you there! Virtual and in-person options are available. If you would like access to the online link for this event, please email [email protected].

With state-of-the-art facilities, we offer a range of analytical services to those utilizing or researching complex carbohydrate structure and function for food and non-food applications. WCCR members can access these services at a reduced cost. ag.purdue.edu/whistlercenter…

The Whistler Center for Carbohydrate Research invites you to attend the 2025 Belfort Lecture and Technical Conference on Wednesday, April 30. Virtual and in-person options are available, and this event it open to the public. Learn more: lnkd.in/gETT4GPD

New research out of Purdue Food Science has the potential to transform how prebiotics are used to promote health. Combining multiple fibers in prebiotics can produce a greater-than-expected number of anti-inflammatory substances. ag.purdue.edu/news/2025/04/m…

Congrats to José Antonio Haro Reyes on defending his Ph.D. dissertation! Advised by Dr. Lavanya Reddivari, Jose's research explored how human microbiota from patients with ulcerative colitis may impact the anti-inflammatory effects of dietary flavonoids. lnkd.in/g2HEW5B8

This week at the Whistler Center for Carbohydrate Research, we were proud to host our Board Meeting on Tuesday, followed by the Belfort Lecture and Technical Conferences on Wednesday. Thank you to all who attended and and helped make this event a resounding success.

Congratulations to Kamrun Nahar on her thesis defense! Kamrun was advised by Whistler Center faculty member Dr. Yuan Yao. ag.purdue.edu/department/foo…

The 2024 Whistler Center Annual Report is now available! Discover cutting edge research on carbohydrates in food and health. Learn about our work on prebiotics, weight management, sugar reduction, and industry partnerships. View the report here: issuu.com/purdue_ag_comm…

💡Research highlight💡 Dr. Eun Joong Oh’s team is using modified baker’s yeast to break down hard-to-digest carbs like fructans during dough fermentation. This approach could alleviate symptoms of IBS and promote gut health. Read more in our annual report issuu.com/purdue_ag_comm…

Dr. Bruce Hamaker, director of the Whistler Center, recently visited South Korea to share insights on precision carbohydrates for health. These meetings sparked great discussions, strengthened international partnerships, and advanced global efforts in carbohydrate research.

Partnering with the Whistler Center offers companies a strategic advantage in their research and development endeavors. Our members benefit from a variety of personalized interactions. Learn more about Whistler Center member opportunities: ag.purdue.edu/whistlercenter…

"Our gut microbiomes are made up of complex communities of organisms that have unique roles in capturing energy from the dietary fibers we consume. My research demonstrated that preferences for fibers among these bacteria are dependent on wheat type and post-harvest processing."