This intensive, five-day 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 will receive training in soybean processing and utilization at the INTSOY facilities, University of Illinois.

Why Attend?

By attending, you will have the opportunity to: network and meet with many soy food companies (see list of speakers), gain practical information on soy processing (extrusion, texturizing, soy milk, dairy analogs) and hot topics (biodiesel, aquaculture, biotechnology), the Course manual will serve as a resource for you and your colleagues, and you will interact with University of Illinois faculty involved with soybean research.

Sponsors for the 2010 Short Course include: