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Processing and Marketing Soybeans for Meat, Dairy and Baking Applications A unique opportunity to gain hands-on expe

Processing and Marketing Soybeans for Meat, Dairy and Baking Applications A unique opportunity to gain hands-on experience and practical knowledge about soybeans June 6 – 11, 2010. 2009 Course Highlights. 30 presentations from industry leaders

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Processing and Marketing Soybeans for Meat, Dairy and Baking Applications A unique opportunity to gain hands-on expe

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  1. Processing and Marketing Soybeans for Meat, Dairy and Baking Applications A unique opportunity to gain hands-on experience and practical knowledge about soybeans June 6 – 11, 2010

  2. 2009 Course Highlights • 30 presentations from industry leaders • Over 25 new and innovative soy food samplings • Hot topics and trends: • Food Systems for Mars Mission in 2018 • Aquaculture • Organics • Packaging • Pricing • Consumer Behavior

  3. Join Us for the 2010 Short Course June 6 – 11, 2010 University of Illinois at Urbana - Champaign

  4. Features of INTSOY Short Course • Held annually at the National Soybean Research Laboratory, a premiere soybean research facility, at the world-renowned University of Illinois campus • This five day course involves active participation and hands-on training experiences processing soybeans for soymilk, soy flour, soy ice cream and TVP. • The course is designed for technical, plant management, marketing, quality control, and research personnel interested in promoting private sector expansion of soybean foods in the international market. • Participants received extensive training in soybean processing and utilization.

  5. Benefits of Attending INTSOY Short Course • Networking opportunities with soybean experts. • Presentations by leaders in the soybean industry. • Practical information about extrusion, texturizing and dairy analogs. • Valuable lectures by faculty and staff at the University of Illinois • Representation by ISA, ASAIM, USSEC

  6. Advantages of participating in INTSOY Short Course • Participants taste test new and innovative food that include soy. • Soy processing companies provide on-site tours, product information and valuable insight and perspectives • Soy-related field trips and industry sponsored events • Hands-on training and relevant product demonstrations provide the opportunity for participants to learn and experiment

  7. Testimonials from past participants INTSOY is a tremendous program. The opportunity to network with industry leaders and soybean experts was extremely valuable. Nishith Kumar Patel I am on my way back to Singapore and just want to thank you for the wonderful time discussing "SOY“. I appreciate the chance to build a vast vast soy network that spans the globe. David Cheng Outstanding group of extra ordinary people from all over this globe. It was a phenomenal experience. Ben Koliyah Israel

  8. International participation from a broad range of professions and backgrounds • CEOs • Researchers • Managers and supervisors • Food scientists & nutrition specialists • Industrial processors • Equipment manufacturers • Marketing and product development personnel • Business entrepreneurs • Academicians • Private voluntary organizations and humanitarian • groups desiring to further nutrition or small • business development for clients.

  9. Industry Leaders Share Their Insights Informative and Educational Presentations about: agriculture production (planting, harvest and storage) • transportation • sales • chemistry of soy • marketing trends • developing a soy company • using soy in your product line • quality control • cooking with soy • health and commodities • import/export and grain trading

  10. Participants gain knowledge about various soy topics • Soymilk production • Soy processing • Soy sales and marketing • Agricultural production • Health benefits • Incorporating soy into existing product lines • Non-food application • New and innovative technologies • Finding new uses for soy

  11. INTSOY Partnerships and Collaborations

  12. Summary of INTSOY 2010: • This course provides a thorough knowledge of the soy agriculture/industrial complex • It offers an excellent basis for understanding the nature and characteristics of soybean processing • Information on the integral operations of soy-related companies • Outstanding networking opportunity • Informative and interactive presentations and discussions • Enlightens participants about the latest technological applications

  13. We hope you’ll be pictured in the Class of 2010!

  14. For more information on INTSOY 2010: • Email: kweingar@illinois.edu • Website: intsoy.nsrl.uiuc.edu • General Information: 217-244-1706 Thank you Karl Weingartner

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