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

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

Join Us for the 2010 Short Course

June 6 – 11, 2010

University of Illinois at Urbana - Champaign

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.

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

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

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

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.

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

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

INTSOY Partnerships and Collaborations

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

We hope you’ll be pictured in the Class of 2010!

• Email: kweingar@illinois.edu

• Website: intsoy.nsrl.uiuc.edu

• General Information: 217-244-1706

For more information on INTSOY 2010:

Thank you

Karl Weingartner