The relationship between the starch structure and the texture will be examined mainly by the client; however, factors of the starch structure that are closely related to the physical properties and texture of starch have not been identified yet. Therefore, the client seeks organizations that can help in identifying the structural factors related to the texture of starch-containing foods. Proposals from organizations that already started research on the texture and starch structure are also welcome.
The client is engaged in various R&D activities, such as establishment of methods to evaluate the taste, in order to improve the quality of rice, noodles, bread, and other foods. Although the starch structure is considered to significantly affect the physical properties and texture of food, the client has yet to establish a technology to analyze the starch structure of actual food accurately and evaluate the texture quantitatively. To understand optimal processing conditions to achieve a high quality of target food, the client is currently exploring various approaches through trial and error.
In the meantime, since the technology to visualize the microstructure of cells, etc. has advanced in the field of biology in recent years, the client also expects organizations from outside the food industry to propose new approaches applicable to the sought evaluation technology.
Therefore, the client has issued this open request to a wide range of organizations from the food industry and other different industries worldwide as well, in order to further accelerate R&D of the technology by identifying a method to discover a technology that enables analysis of the starch structure and establishing a technique to find factors related to the texture.