Sessions

Each session of the Soybean 360 symposium focuses on a key topic affecting the soybean value chain in Sub-Saharan Africa from the food processor’s perspective.

Live sessions will be presented online from 8-11 a.m. CST (Chicago, USA; UTC-6) on designated days from November 30 through December 11, 2020. Sessions will be available on-demand 72 hours after each presentation. On-demand access is available for one year.

AOCS Members will enjoy extended access to virtual presentation(s) through September 2021. Learn more about becoming an AOCS member.

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Full Schedule

Soy in the Value Chain

Monday, November 30, 2020

Day and Time:
Monday, November 30, 2020
8–10:40 a.m. CST (UTC-06/Chicago, USA)

Moderator:
Patrick Donnelly, Ph.D., CEO, American Oil Chemists’ Society (AOCS), USA

Welcome and Introduction

Keynote Address
Baljit Ghotra, Ph.D., Vice President of Food Research and Development, ADM, USA

Oil and Protein Improvements in New African Soya Varieties
Andrew Scaboo, Ph.D., Associate Professor, and Elizabeth Prenger, Research Specialist, University of Missouri, USA

Threshing: Improving Harvesting for Processors
Kerry Clark, Ph.D., Director of International Ag Programs, University of Missouri, and Jeffry Appiagyei, Founder Say eTech, Ghana

Learning objectives:

  • Provision of threshing services can improve availability of raw materials for grain and food/feed processors
  • Threshing service provision is profitable for operators, investors and farmers
  • Mechanically threshed grains contain less foreign matter (dirt, stones) and require less cleaning before processing

Mechanization and Transport for Africa’s Green Revolution
Eric Lane, Co-Founder and Principal, Prosparity Systems, USA

Panel Discussion

Opportunities to Expand Nutrition at Scale in the School Feeding Market

Tuesday, December 1, 2020

Day and Time:
Tuesday, December 1, 2020
8–10 a.m. CST (UTC-06/Chicago, USA)

Welcome and Introduction

National School Lunch Nutrition and Cost Profile: A Case Study
Peter Goldsmith, Ph.D., Feed the Future SIL Director and P.I., University of Illinois, USA

Better Foods for School Nutrition
Juan Andrade Laborde, Ph.D., PI-SIL Nutrition, University of Florida, USA

WISHH: Better Practices for Processors and SSA School Feeding Programs
Liz Hare, Executive Director, World Initiative for Soybean in Human Health (WISHH), USA

Panel Discussion

Processor Challenges and Technical Opportunities in SSA

Wednesday, December 2, 2020

Day and Time:
Wednesday, December 2, 2020
8–10 a.m. CST (UTC-06/Chicago, USA)

Moderator:
Peter Goldsmith, Ph.D., Director, Soybean Innovation Lab, University of Illinois, USA

Welcome and Introduction

TechnoServe: COVID and Other Challenges Facing Food Processors in SSA
Brent Wibberley, Director Food Processing and Nutrition; Jonathan Thomas, Chief of Party, Alliance for Inclusive and Nutritious Food Processing (AINP); and Rizwan Yusufali, Regional Program Director, Strengthening African Processors of Fortified Foods (SAPFF), TechnoServe, USA

Challenges Affecting Processors, A Case Study of Malawi
Kingsley Masamba, Ph.D.; Francis Maguza-Tembo, Ph.D.; Ronnie Mvula, Ph.D., Lilongwe University of Agricultural & Natural Sciences (LUANAR); and Susan Mwafulirwa, Nascent Solutions, Malawi

Farmer-to-Farmer Processor Technical Assistance Program
Marjatta Eilitta, Ph.D., Cultivating New Frontiers in Agriculture (CNFA), Director of Farmer-to-Farmer Program, USA

Kenya Investment Mechanism – Innovations in Access to Capital (working title)
John Kashangaki, Kenya Investment Mechanism, Kenya

Panel Discussion

Technical Innovations in Edible Oil Processing

Thursday, December 3, 2020

Day and Time:
Thursday, December 3, 2020
8–10 a.m. CST (UTC-06/Chicago, USA)

Moderator:
Mark Matlock, Retired Senior Vice President, Food Research and Development, ADM, USA

Welcome and Introduction

Global Trends in Edible Oils
Matt Williamson, ADF Engineering, USA

Technical Solutions and Development in Edible Oil Processing to Minimize Contaminants in Refined Oil
Blake Hendrix, President and CEO, Desmet Ballestra N. America, Inc., USA

Title forthcoming
Richard W. Ozer, Crown Iron Works, USA

Panel Discussion

Innovations in Protein Extrusion

Friday, December 4, 2020

Day and Time:
Friday, December 4, 2020
8–10 a.m. CST (UTC-06/Chicago, USA)

Welcome and Introduction

Insta Pro-Soy Extrusion
Wilmot Wijeratne, Ph.D., Founder and CEO Emeritus, Insta Pro, USA

Affordable Foods from Locally Produced Agricultural Products
LJ Grobler, Ph.D., Director, CFAM Technologies Pty Ltd.; and Louis Verhoef, Agratech, South Africa

Learning objectives:

  • Applications of extrusion in Africa to produce safe affordable nutritious foods
  • Development of extrusion value chains between farm gate and end consumer
  • Revitalization and redevelopment of regional African economies through local beneficiation of agricultural products

Conditioning Food Products/Raw Materials Selection for Extrusion in Refined Oil
Robert Mugabi, Ph.D., Lecturer and Graduate Coordinator, School of Food Technology, Nutrition and Bio-engineering, Makerere University, Uganda

Panel Discussion

Efficiencies in Processing and Production

Monday, December 7, 2020

Day and Time:
Monday, December 7, 2020
8–10 a.m. CST (UTC-06/Chicago, USA)

Moderator:
Ramanathan Nayayanan, Ag Processing, Inc.

Welcome and Introduction

Heat Transfer Solutions for Oilseeds That Maximize Production While Improving Efficiencies
Stan Pala, Solex Thermal Science, Canada

Additional presentations pending

Panel Discussion

Innovations in Plant Protein Technology

Tuesday, December 8, 2020

Day and Time:
Tuesday, December 8, 2020
8–10:25 a.m. CST (UTC-06/Chicago, USA)

Welcome and Introduction

Protein and Starch Interactions to Create Structure in Plant Based Foods
Alejandro Marangoni, Ph.D., Professor and Research Chair, University of Guelph, and Stacie Dobson, M.Sc. student, University of Guelph, Canada

Title to be determined
Michelle Braun, Ph.D., Dupont, USA

Developing Low-Cost Soy Protein Concentrates for Sub-Saharan Africa
Keshun Liu, Ph.D., Research Chemist, Agricultural Research Service, USDA, USA

Soy Fractionation in Relation to Meat Analogues and Other Food Applications
Konstantina Kyriakopoulou, Ph.D., Wageningen University and Research, Netherlands

Panel Discussion

New Products and Processes with Familiar Ingredients

Wednesday, December 9, 2020

Day and Time:
Wednesday, December 9, 2020
8–10 a.m. CST (UTC-06/Chicago, USA)

Moderator:
Ahmed Kablan, PharmD, Ph.D., Senior Science Advisor, USAID Nutrition Center

Welcome and Introduction

National Agricultural Research Organisation Incubation and R&D Facilities/Opportunities with NARS
Kephas Nowakunda, Ph.D., Programme Leader, Food Biosciences and Agribusiness Programme, Uganda

Quality Protein More Accessible to Ghanaians: Okara Enriched Gari
Francis Amagloh, Ph.D., Associate Professor, Food Technologist and Human Nutritionist University of Development Studies, Uganda

Fortification of Edible Oils
Kiruba Krishnaswamy, Ph.D., University of Missouri, USA

Panel Discussion

Quality, Safety and Packaging

Thursday, December 10, 2020

Day and Time:
Thursday, December 10, 2020
8–10 a.m. CST (UTC-06/Chicago, USA)

Moderator:
Dr. Juan Andrade Laborde, Ph.D., PI-SIL Nutrition, University of Florida, USA

Welcome and Introduction

Food Safety
Haley Oliver, Ph.D., Director, Feed the Future Food Safety Innovation Lab, Purdue University, USA

Packaging for Safety and Efficiency
Presenter forthcoming

Identifying Toxins
Presenter forthcoming

Panel Discussion

Linking to Markets and Populations

Friday, December 11, 2020

Day and Time:
Friday, December 11, 2020
8–10 a.m. CST (UTC-06/Chicago, USA)

Welcome and Introduction

Linking with Rural Farmers – Obstacles and Opportunities for Food Processors - Virtuous Circle
Hon. Ruth Oniang’o, Ph.D., Founder, Rural Outreach Africa and Editor of AFHJAND, Kenya

Tan Feeds: An Integrated Strategic Model of Corporate Social Responsibility
Wilmer Otto and Jay Ewald, Tan Feeds, USA and Tanzania

Model for Food Product Development — A Nutritionist Perspective
Wilna Oldewage-Theron, Ph.D., RD(SA), Professor of Nutrition, Department of Nutritional Sciences, Texas Tech University, USA

Panel Discussion

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