Beginning on June 5 and running until June 10, the National Soybean Research Laboratory is hosting the INTSOY 2011 Short Course, titled Processing and Marketing Soybeans for Meat, Dairy, Baking and Snack Applications. The course is designed for people within soy-related fields, including technical personnel, plant managers and those involved in quality control and research related to soybeans both domestically and internationally. So far, over 50 people have registered to attend. The course provides a thorough knowledge of the soy agriculture and industrial complex, and offers an excellent basis for understanding the nature and characteristics of soybean processing. Participants will receive hands-on experience, practical knowledge about extrusion, texturizing and dairy analogs as they relate to soybeans, and information on global issues related to soy.
For the course, NSRL has assembled experts from academia and industry in processing, marketing and utilization of soybeans for meat, dairy, baking and snack applications. These industry leaders and University of Illinois faculty will give valuable, interactive presentations on various areas of soy research. This offers a great opportunity for participants to gain knowledge and network with soybean experts. Participants will also get to taste-test new and innovative foods that include soy, watch equipment demonstrations and learn about the latest technological applications.
A few more spaces are still available for participants and more information can be found at:
http://www.nsrl.illinois.edu/INTSOY/courses/registration.html
Warmest regards,
Bridget
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