INTSOY 2010

Processing and Marketing Soybeans
for Meat, Dairy and Baking Applications

June 6–11, 2010

A unique opportunity to gain hands-on experience and practical knowledge about soybeans

Enjoy a buffet of tasty soy foods. This five day course offers participants an excellent basis for understanding the how and the why of soybean processing. The latest technological applications are highlighted and attendees can network with industry leaders and experts. Informative presentations provide soy processing and utilization knowledge.

Soy Ingredients, Products and Processes

Learn to prepare delicious soy recipes. Over 25 new and soy foods will be featured at INTSOY 2010. The soy foods highlighted are soy flour, soy concentrate, soymilk, soy isolate, soy ice cream, soy yogurt and many meat and dairy analogs. World-renowned researchers in the public and private sector will share tips and techniques for extrusion and texturizing. You will gain practical perspectives and interact with attendees and speakers.

Picture Yourself at INTSOY 2010

Group photo of INTSOY 2009 participants.

Agenda Spotlight

Soymilk Processing
Soy and Meat Products
Soy in Social & Global Programs
Extrusion Soy
Flour Applications
Consumer Perceptions
Egg & Dairy Replacement
Taste New Soy Foods
Global Trends for Soymilk
Biotechnology