May 27 through June 20, 1997
at the University of Illinois at Urbana-Champaign

This intensive course in soybean processing and utilization combines lectures, pilot plant and laboratory training, private sector interactions and industry visits.

The course provides the following:

• Lectures (35 percent of contact time)

• Small-group hands-on exercises in the processing pilot plant, product development kitchen and analytical laboratory (45 percent of time)

• Industry visits (20 percent of time), including attendance at the 1997 Institute of Food Technologists (IFT) Meeting and Food Expo in Orlando, Florida

• A training manual covering lecture material and practical exercises

• 12 units of continuing education credit accredited by the University of Illinois

• Opportunities to network and share experiences with other course participants

Soybean Processing & Utlization Course Topics

Cost & Travel Information

Sponsorship

Who Should Attend?

A Record of Success

Soybean Processing & Utilization Course Topics

Basic Processing Concepts

• Transforming soybeans into food and feed products

• Techniques for successfully preparing soybean foods at the home and village level

Nutrition and Functionality

• Physical, chemical, functional and nutritional properties of soybean as a raw food material

• Factors affecting flavor and nutritional value of soybean food products and their control during processing

Extrusion Technology

• Technical fundamentals and applications of low-cost extrusion technology for soybean-based supplementary foods

• Principles and applications of twin screw extruders for textured soy protein as meat extenders

• Co-extrusion of soybeans and other food legumes for expanded snack products

Oil Extraction

• Solvent extraction

• Extrusion-aided screw pressing

Soymilk and Dairy Analogs

• Improved processing techniques for soymilk

• Soy yogurt and soy ice cream manufacture

Oriental Soybean Foods

• Processing of tofu, tempeh, and other traditional oriental soy foods

Quality Control

• Grading methods for raw soybeans

• Chemical analysis of anti-nutritional factors, indicators of heat treatment and factors causing off-flavor

• Sensory evaluation

Animal Feed Applications

• Soybeans for poultry, ruminant and swine feed

• Soybeans for fish and shrimp feed

Additional Topics

• Global overview of the soybean industry

• Economics and marketing of soy products

Cost and Travel Information

The course fee of US$4,300 includes training costs, local travel and University out-patient health services. The costs associated with attending the Institute of Food Technologists (IFT) convention in Orlando, Florida (airfare, taxi and hotel) are included in the course fee.

The course fee does not include international travel, hospitalization insurance, room and board in Champaign-Urbana, or other personal expenses. Participants should arrange travel to and from Champaign, Illinois, USA. A living allowance of US$1,600 is recommended for the duration of the course. Reasonably priced accommodations in close proximity to INTSOY training facilities, shopping areas, restaurants and other public facilities have been reserved at Hendrick House.

Additional University of Illinois at Urbana-Champaign Visitor Information

Sponsorship

INTSOY has no scholarships to offer. Candidates arrange their own financial support. Past sponsors have included the participant's employers, governments, private voluntary organizations, private foundations, and international agencies, such as the World Bank, USAID, UNDP and FAO.

Who Should Attend?

Individuals involved in agribusiness, research, extension and technology transfer who want to develop and market soybean products are invited. Individuals working in agricultural production, processing, utilization, micro-enterprise and nutrition are also encouraged to attend.

A Record of Success

Serving as an international soybean resource base since 1973, INTSOY has brought a multi-disciplinary approach to its activities. INTSOY has established a global cooperative network dedicated to the promotion and utilization of soybeans and is recognized as an international center of excellence for soybean technology.

This is the 17th offering of the training program in soybean processing and utilization. More than 190 individuals from 41 countries have attended the INTSOY course. Past participants have opened their own businesses, developed and marketed new products, and initiated government programs for soybean utilization in their home countries. In recent years, many agribusiness representatives have attended the course because of its direct relevance to their needs. Many participants have formed lasting relationships with INTSOY in the development of soybean processing and utilization projects.