Director's Statement

Welcome to our 2024 annual report for the Whistler Center for Carbohydrate Research. A number of events and trends in the last year have changed the landscape of industry and public perception of carbohydrates and, in some sense, what we eat. The somewhat negative perception of carbohydrates in the diet seems to be changing to one where some carbohydrate-based foods can be considered healthy and remain a major part of diets. At the Whistler Center, we continue our long-term research programs on carbohydrates and health, formulation science related to processed foods, and fundamental studies on carbohydrate assemblages, interaction with other food ingredients, and texturizers. For instance, over the past 15 years we have been studying the potential of carbohydrates to activate (directly and indirectly) the GLP-1-associated gut-brain axis for reducing food intake and weight management.  This has been demonstrated in animals and, within the next year, in a collaborative clinical study with Indiana University School of Medicine. The Whistler Center has significant research programs in dietary fiber carbohydrates and the gut microbiome, which shows promise in the modulation of the gut microbiota for improved health. For years, we have conducted studies on how to incorporate fibers and other carbohydrates into processed foods and with good functional properties. And we do so much more, with 16 faculty having active research programs that cover a broad range of carbohydrate-based topics.

In recognition that we can always do things better and be more responsive to our member companies and to the public, in 2024 we formed an executive advisory committee consisting of Whistler Center alumni and select faculty and staff. The purpose was to critically look at the Center’s operating structure, our services and our communications. Faculty are taking on more responsibility for operations, we are increasing our presence through social media, and we have rethought how we organize ourselves into research themes. You will see in the following pages new thematic areas – Components for Healthy Processed Foods, Innovations in Processed Food Quality, Sustainability and Clean-Label, and Healthy Outcomes.

Those familiar with our Annual Report will notice that we are utilizing a new format this year.  Content has been reorganized for quicker navigation by placing research descriptions earlier in the report and organizing components by research themes. Research summaries now directly reference the students and publications related to the described studies, and the publications include brief written statements to highlight the impactful findings of the studies. This new format allows you to quickly identify the articles and faculty and students to contact if you desire more detailed information on particular topics.

We had high productivity in 2024, with 93 refereed journal publications, ~50 faculty-led research projects, numerous domestic and international presentations, and the obtainment of competitive grant funding. Our carbohydrate education services continued as before with our October 2 ½ day short course, 6 webinars, and our annual technical conference following our spring board meeting. We were honored to have Prof. Manuel Coimbra from the University of Aveiro, Portugal, as our 2024 Befort Lecturer. There were numerous recognitions and honors garnered by our students, postdocs and faculty.

Please peruse our 2024 Annual Report and feel free to contact myself, Owen Jones (assistant director), or Melissa Jones (coordinator) with any questions you might have. You may also get in touch directly with our faculty members. We are happy to discuss our services and potential membership in the Whistler Center.

Sincerely,

Bruce R. Hamaker
Distinguished Professor of Food Science
Roy L. Whistler Chair