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The NSRL INTSOY held at the University of Illinois at Urbana-Champaign campus May 31-June 5 saw over four dozen participants and speakers gather to discuss and learn about soy applications in the domestic and international food industry. Lectures on topics from soy nutrients to soy processing to applications in various food products were presented. Demonstrations and field trips focused on extrusion, soy dairy, soy in meats, and oils rounded out the experiences for all. Plus there were many opportunities to network with research and industry leaders and make new connections with other participants.  It isn’t too late to consider joining in the experience in 2016. We will have information posted on the course website in upcoming weeks. 

NSRL hosted three participants from Ethiopia and South Africa in a weeklong tailor-made training course in soy food applications. Sophy Mapelo Kgaladi with Gauteng Department of Agricultural & Rural Development (South Africa), Hilina Belete with Hilina Enriched Foods, PLC (Ethiopia) and Zelalem Kumlachew Yimer with Faffa Food Share Company (Ethiopia) spent a week in June processing whole soybeans into soymilk, tofu, soy flour, and roasted soynuts, and then using these ingredients to produce snacks, baked products, and protein rich cooked foods. They will take back the knowledge gained to enhance product lines in their companies, train others in their organizations on the many ways soybeans can be used to enhance nutrition, and increase use of soybeans in local markets.