Professor, School of Food Sciences College of Agriculture and Life Sciences
Just as the potato is to Idaho’s economy, so too could be Kerry Huber’s discovery to the diets of diabetics and other health-conscious potato lovers. The University of Idaho food scientist has developed a process for making starch in potato ingredients more resistant to digestion. The innovation could lead to potato products with high amounts of resistant starch that can improve a person’s blood sugar and insulin responses to the high-glycemic food and promote other health benefits. Huber is partnering with Idaho food company, Simplot, to expand testing of the patent-pending discovery, which was named Early-Stage Innovation of the Year at the 2011 Idaho Innovation Awards.