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Extrusion is a powerful and versatile technology that enables the creation of unique and desirable textures for the consumer. Starch is the most important carbohydrate biopolymer in the generation of these textures.  The chemistry of starch, it's physical-chemical properties combined with its interaction with water, protein and lipids, gives the texture designer a rich selection of textures with the appropriate flavors. This talk will organize the vast research in this field to offer a unique understanding of the available and emerging design rules which are based on fundamental understanding of starch behavior during extrusion.