Advancing Food Innovation Through Starch Modification Supporting Global Goals
Researchers studied the physicochemical and functional properties of modified potato starch grown at different altitudes. The findings reveal variations in starch quality and behavior depending on cultivation conditions, opening pathways for innovative food and industrial applications. This supports SDG 9 (Industry, Innovation and Infrastructure)..
The research highlights how altitude-based differences can be harnessed to tailor starch applications in food processing, pharmaceuticals, and packaging. This contributes to sustainable resource use and new opportunities in the agri-food sector. Discover more about this impactful research: https://doi.org/10.1007/s44187-025-00283-z
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