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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
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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
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Join Us for the 2010 Short Course
June 6 – 11, 2010
University of Illinois at Urbana - Champaign
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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.
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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
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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
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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
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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.
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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
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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
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INTSOY Partnerships and Collaborations
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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
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We hope you’ll be pictured in the Class of 2010!
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• Email: [email protected]
• Website: intsoy.nsrl.uiuc.edu
• General Information: 217-244-1706
For more information on INTSOY 2010:
Thank you
Karl Weingartner