Kingsly Ambrose

Kingsly Ambrose
Ph. D., Assistant Professor Department of Agriculture and Biological Engineering, Purdue University

What Will Attendees Learn?

  • Learn a fundamental understanding of cereal foods in batter and dough systems
  • Acquire knowledge about cereal foods structure formation and its impact on texture
  • Gain a basic understanding of fundamental and empirical rheometry of cereal foods
Cereal foods are the major ingredients of both human and animal food. Understanding their rheology helps food technologists to develop products that are of a desired texture by consumers. Food technologists who work in product development, quality control or who supply ingredients will benefit from attending this three-day course. Using an equal mix of classroom and hands-on lab sessions, experts from the field will teach the fundamental principles in cereal foods rheology and how it influences texture. Attendees will learn how ingredients and processing technologies affect food systems structures, and how they in turn affect texture. Attendees will also have hands on experience in laboratories on fundamental and empirical rheological methods on evaluating cereal foods.


To download the current agenda complete with times, click here.


  • Rheology: Concepts & Fundamentals
    Joe Kokini, Purdue University
  • Dough Formation, Microstructure & Role of Main Ingredients
    Hulya Dogan, Kansas State University
  • Rheology of Bread Dough, Cake Batter, Baked Snack Manufacture
    Bruce Hamaker, Purdue University
  • Rheology in Pasta Manufacturing
  • Basic Principles of Texture Measurement
    Hulya Dogan, Kansas State University
  • Phase Transitions of Starch & Gluten Polymers; Role of Phase Transitions in Dough Rheology & Finished Product Texture
    Joe Kokini, Purdue University


  • Physical Testing Methods for Cereal Ingredients Overview (AACCI methods)
    Anne Bridges, AACCI
  • Instrumental Testing Methods for Dough (AACCI Methods)
    Terence Richards, C.W. Brabender
  • Instrumental Texture Measurement of Cereal Foods (AACCI methods)
    Marc Johnson, Texture Technologies
  • Lab Session: Dough & Flour Rheology
    Terence Richards, C.W. Brabender
  • Lab Session: Dough rheology
    TBA, Chopin
  • Lab Session: Texture – Texture Analyzer
    Marc Johnson, Texture Technologies


  • Liquid Rheology
    Robin Connelly, Dupont Nutrition & Health & James Eickhoff, Anton Paar U.S.A.
  • Starch & Bakery Ingredients Rheology
    Charlie Kauffman
  • Food Powder Rheology
    Kingsley Ambrose, Purdue University
  • Lab Session: Liquid Rheology
    James Eickhoff, Anton Paar U.S.A.
  • Lab Session: Starch & Bakery Ingredient Rheology
    Ashley Combs, Perten RVA & Charlie Kauffman
  • Lab Session: Powder Rheology
    Freeman Technologies & Kingsley Ambrose, Purdue University


  • Texture Technologies
  • Anton Paar U.S.A.
  • Bunge North America
  • Perten
  • C.W. Brabender


Member Tuition: $1,295 / person

Non-Member Tuition: $1,595 / person

Registration includes full day of training and free access to all course materials; certificate of completion; light breaks and lunch.

Space is Limited: Due to the special nature of this course, space is strictly limited. In the event of a sell-out situation, a waiting list will be instituted on a first-come basis. Please register early to secure your seat.

Important Registration Information: Cancellations received at the AACC International office on or before February 19, 2018, will be issued a credit equal to the registration fee less $100 processing fee, which will be good for two years toward any AACC International continuing education program. Notice of cancellation received after midnight central February 19, 2018, will not be eligible for a refund or credit. A replacement delegate may be sent at no charge.

If AACC International cancels this course, your registration fee will be refunded in full. In the event AACC International cancels this course, AACC International is not liable for nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. AACC Intl. continuing education programs are conducted in a nonsmoking environment.

(AACCI Members will need to log in. Non-members will need to create a log-in.)


For this course, you are welcome to make hotel arrangements that best suit your needs. The following may help with your selection.

Union Club Hotel 101 North Grant St.
West Lafayette, IN 47906
Phone: (800) 320-6291
Book Online

The Union Club Hotel is a full-service hotel located on the campus of Purdue University in the Purdue Memorial Union in West Lafayette, Indiana. Guests appreciate the proximity to campus buildings and activities as much as they like the exceptionally friendly service and collegiate atmosphere.

For a listing of additional nearby hotels, including their distance to the university click here.

Transportation to Purdue

Purdue is accessible from the Indianapolis and Chicago O'Hare international airports. You may wish to rent a car or take a shuttle from the airport to your hotel upon arrival.

In addition to the information below, you can find transportation details here.

Indianapolis International Airport (code: IND) is serviced by most major airlines and their partner airlines. Ground transportation to Purdue from the Indianapolis International Airport includes:

Shuttle Services Rental Cars

Chicago O'Hare International Airport (code: ORD) is located approximately 140 miles north of Lafayette-West Lafayette and is approximately a three-hour drive from the airport to Purdue. Ground transportation direct from the airport to campus is available through the shuttle services listed below.

Shuttle Services

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