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INTSOY Short Course 2009 Agenda

Date/Time	Title/Topic
Sunday, May 31, 2009
5:00 PM	Individual Professional Photos
6:00 PM	Registration and Reception for Speakers and Participants
Monday, June 1, 2009
8:00 AM	Welcome to University of Illinois
8:30 AM	Soyfoods: Marketing Challenges & Opportunities
9:15 AM	Specialty Soybean Varieties
10:30 AM	Biotechnology of Soybeans
11:15 AM	Water Efficient Maize for Africa
1:00 PM	Global Soy Trends & Product Innovations
1:45 PM	Processing and Engineering of Soy Technology Plants
2:30 PM	Egg and Dairy Replacement Using Soy
3:00 PM	Demonstration: Nutritech Medium-Scale (250 Liters/Hour), Soymilk Processing
Tuesday, June 2, 2009
8:30 AM	Soy Flour Applications in Food Products
9:15 AM	Extrusion Hardware and Technology for Textured Soy Protein
9:45 AM	Product Development With Soy Flakes
10:15 AM	Extrusion Applications for Textured Soy Protein
10:45 AM	Essentials for Soy Processing
11:30 AM	Soy Accessible Cooking Class
11:30 AM	Soy and Meat Products
7:00 PM	Special Session
7:05 AM	NSRL Welcome
7:20 PM	Participant Presentations
Wednesday, June 3, 2009
8:30 AM	High Moisture Extrusion Cooking
9:15 AM	Twin Screw Extrusion and Aquaculture
10:30 AM	Marketing Soy Products in Mexico
11:00 AM	Soy Processing in Central America and South America
11:30 AM	Non-Solvent Soybean Processing
12:10 PM	Food Applications of Soy-Based Ingredients Manufactured by Extrusion Technology
2:00 PM	Demonstration: Extrusion and Expelling Processing
Thursday, June 4, 2009
8:00 AM	Soy Dairy Analogs
9:15 AM	Consumer Perceptions of Soy
12:00 PM	Arrive: Archer Daniel Midland Company (ADM)
1:00 PM	Application of Soy Protein Products
1:45 PM	Nutrition Products
2:30 PM	Global Regulatory Issues
3:30 PM	International Applications of Soy
5:30 PM	Graduation Pizza Party
Friday, June 5, 2009
8:15 AM	Soy Foods in Mititary Rations
9:00 AM	Soy and Chronic Diseases
10:15 AM	Child Nutrition School Feeding
11:00 AM	Unique Contributions of Food Assistance for Protein-Energy Malnutrition
11:45 AM	Developments in Indian Soy Food Sector
12:30 PM	Soy in Social and Global Programs
1:15 PM	Soy Biodiesel Technology Equipments and Production
1:35 PM	Biodiesel Technology
2:30 PM	Wrap-up

Understanding World Food-Fuel Crisis

Symptoms of the food-versus-fuel crisis are appearing regularly in the news but the underlying causes--and long-term implications--are poorly understood.

"An important component of the food-versus-fuel debate that is not well understood is how increases in wealth for Asian consumers are dramatically affecting the markets for commodities worldwide," said Peter Goldsmith, director of the National Soybean Research Laboratory and an associate professor in the U of I's Department of Agricultural and Consumer Economics.

To help fill that knowledge gap, Goldsmith, Tad Masuda, a postdoctoral researcher, and Barbara Mirel of the University of Michigan have built a 3-D computer model that visually conveys the interrelationship and impacts of income changes around the world on consumption, production, and markets.

"Global Food in 3-D--Version 2" is a Web-based program that will be accessible on a trial basis worldwide to analysts and other interested parties by June.

"It will put the story of food demand at everyone's fingertips," Goldsmith said.

For the full article on the web, visit:
www.aces.uiuc.edu/news/stories/news4389.html
For the full article in pdf form, visit:
www.nsrl.uiuc.edu/news/pressreleases/foodfuelMay08.pdf

Highlighting Ways You Can Make a Difference- Through Soy & the
World Soy Foundation

The World Soy Foundation, a program of WISHH, is helping to find solutions to the problems faced in developing countries, with U.S. soybeans.

The Foundation works with already established private voluntary organizations and non-governmental organizations to provide assistance for school lunch programs, HIV care and weaning 6- to 24-month-old infants. These organizations also use soy to provide nutritional assistance to orphans, children and other vulnerable people around the world, as well as those affected by natural disasters in an emergency. By supporting WSF, you are putting healthier, more nutritious options into the diets of the less fortunate.

Your tax-deductible donation will help educate and empower people to create new efforts and develop new foods locally to address nutritional concerns. Your donation can make a difference in the lives of children, adolescents and adults throughout the world.