FREE LIVE WEBINAR
Understanding Thickeners
Science to Support Better Selection and Use
Please complete all information on Registration form to ensure ASHA credit
CEU Note: After satisfactory completion of viewing the presentation and submission of a completed evaluation and assessment of learning, professional development hours will be awarded. To earn ASHA CEUs, you must subscribe (additional fee) to the ASHA CE Registry. Roche Dietitians is working with the Massachusetts Speech-Language Hearing Association (MSHA) to offer ASHA CEs through a cooperative offering.
Choosing a thickener is only part of the process. Understanding how it behaves can help you make more informed decisions when preparing foods and beverages for individuals with dysphagia.
Join our free webinar to explore the differences between starch- and gum-based thickeners and the factors that influence consistency, including time, temperature, saliva, preparation technique and added ingredients.
Featuring scientific insights from molecular biologist and biochemist Doug Stetzer and practical guidance from Margaret Roche, MS, RD, CSG, FAND, this session connects thickener science with everyday decisions in dysphagia care. You’ll leave with a clearer understanding of how thickeners work and what to consider when selecting and using them.
This free webinar was made possible through the generosity of our sponsor, Kent Consumer Brands Americas, LLC, makers of the Thick-It® brand.
TIME ORDERED AGENDA
Time Ordered Agenda:
1:00 p.m. – 1:03 p.m. Welcome, Disclosures, Speaker Introductions Presenter: Chris Glenn
1:03 p.m. – 1:06 p.m. Learning Objectives; Polling (Learner Assessment); General History & Timeline of Thickeners Presenter: Margaret Roche
1:06 p.m. – 1:10 p.m. Meet the Expert: A Food Scientist’s Background and Experience with Thickener Development Presenter: Doug Stetzer
1:10 p.m. – 1:20 p.m. Understanding the Science: How Starch‑Based Thickeners Behave (Composition, chemical backbone, appearance, texture, pharyngeal residue, stability) Presenter: Doug Stetzer
1:20 p.m. – 1:30 p.m. Understanding the Science: How Gum‑Based Thickeners Behave (Composition, chemical backbone, appearance, texture, pharyngeal residue, stability; powdered vs. gel; ready‑to‑drink) Presenter: Doug Stetzer
1:30 p.m. – 1:35 p.m. Starch vs. Gum: Key Differences Presenter: Doug Stetzer
1:35 p.m. – 1:40 p.m. Polling (Learner Assessment); Beyond “Thicker Is Better”: Thickeners, Medications & Nutrients Presenter: Margaret Roche
1:40 p.m. – 1:50 p.m. Putting the Science Into Practice (Techniques for thickening liquids, considerations for texture‑modified foods, stability factors, practical preparation tips) Presenters: Doug Stetzer & Margaret Roche
1:50 p.m. – 2:00 p.m. Final Polling (Learner Assessment), Call to Action, Q&A Presenters: Chris Glenn, Doug Stetzer & Margaret Roche
LEARNING OBJECTIVES
By the end of this webinar, participants will be able to:
1. Describe the composition, characteristics, and functional behavior of starch‑ and gum‑based thickeners used in dysphagia care.
2. Explain how factors such as time, temperature, saliva, preparation technique, and other food components influence the performance and stability of thickened foods and beverages.
3. Identify considerations for selecting thickener types and preparation methods for texture‑modified foods and beverages.
About the Moderator:
Chris Glenn
Financial Disclosure: Chris is Director of Sales, Personal Nutrition Solutions for Kent Consumer Brands America, LLC, and has received compensation for presenting this webinar.
Non-financial Disclosure: Chris has no non-financial disclosures.
About the Presenters:
Doug Stetzer is Director of Research & New Product Development at KENT Consumer Brands Americas, LLC, where he serves as a long‑standing innovation and scientific leader. His career spans corporate R&D, innovation strategy, new product development, scientific research, and entrepreneurial leadership. Doug has played a key role in the research, formulation, and development of several thickener and dysphagia‑focused products, bringing both scientific depth and practical experience to this specialized area. His background includes extensive collaboration with universities and research organizations, participation in grant‑funded scientific programs, and work across molecular biology, biochemistry, nutrition, and health‑related research. He holds B.S. and M.S. degrees in molecular biology and biochemistry from the University of Wisconsin–Superior and the University of Minnesota.
Financial Disclosure: Doug is the Director of Research & New Product Development at KENT Consumer Brands Americas, LLC and has received compensation for presenting this webinar. Doug is also the president and CEO of Clearly Superior, Inc. and a partner of Acme Holding.
Non-Financial Disclosures: Doug has no non-financial disclosures.
Margaret Roche, MS, RDN, CSG, FAND is the founder of Roche Dietitians and a nationally recognized leader in nutrition consulting. Maggie’s mission is to educate and empower those who nourish others.
Most recently Maggie has created IDDSI training programs that simplify IDDSI implementation, improve food quality, and promote safety. She has trained thousands on the IDDSI Framework and Testing Methods.
Maggie is a registered dietitian with a master’s degree in clinical nutrition. She has advanced credentials as a board-certified specialist in gerontological nutrition and is distinguished as a Fellow of the Academy of Nutrition and Dietetics.
Financial Disclosure: Margaret’s opinions and advice are her own. Margaret is the owner and founder of Roche Dietitians. Roche Dietitians is a paid consultant to Kent Precision Foods Group, Inc., and has received compensation for presenting this webinar.
Non-financial Disclosure: Margaret is a member of the Academy of Nutrition and Dietetics. She is also a volunteer on the Resources Collection/Best Practices Work Group of USIRG (United States IDDSI Reference Group).
ASHA CEUs will be reported when requested in the learner assessment following completion of the course. ASHA CE Provider approval and use of the Brand Block does not imply endorsement of course content, specific products, or clinical procedures.
Satisfactory completion of this continuing education activity is verified through viewing the full presentation and submitting a completed evaluation and learning assessment. Professional development hours will be awarded upon completion of these requirements.
We want to provide the best learning experience for everyone. In compliance of the ADA, should you require any accommodation to fully participate in this training, please contact Margaret Roche at RD@RocheDietitians.com.
This free webinar was made possible through the generosity of our sponsor, Kent Consumer Brands Americas, LLC, makers of the Thick-It® brand
