Soybean 360: Agro Processing in Sub-Saharan Africa

An online international symposium on soybean processing.

Learn about Techniques, Technologies and Marketing Strategies for Soybean Processors

November 30–December 11, 2020

Develop best practices for marketing strategies to share research, industry innovations and networking opportunities for soybean processors in this upcoming symposium. Presenters will focus on optimal strategies for agro-processors in sub-Saharan Africa, but these techniques and practices are applicable for processors in other growing economies.

Symposium presentations will be offered live and online from 8-11 a.m. CST (Chicago, USA; UTC-6) on November 30–December 11, 2020. This format allows you to integrate your participation in the symposium into your daily routine!

Registration is free and open to everyone.

Register now

This symposium will feature:

  • More than 35 presentations from researchers and industry partners from around the world
  • An easy-to-navigate online interface
  • Ability to watch presentations during a live playback or on-demand
  • Live, interactive question and answer sessions

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Keynote Presentation

Baljit S. Gohtra

Baljit Ghotra, Vice President of Food Research for Archer Daniels Midland (ADM), will give the symposium’s keynote address during the session on Soy in the Value Chain.

Ghotra, an innovator in food science, leads ADM’s strategic efforts in research and development — exploring new ways to make food delicious and nutritious.

Session Topics

Each session will focus on a key topic affecting the soybean value chain. Choose a session below to learn more about its presentations and speakers:

Who Should Attend?

  • Sub-Saharan Africa (SSA) soybean value chain stakeholders, including agro-processors involved in cereal, snack and pet food manufacturing
  • Oil extractors and those interested in fortification
  • Industry leaders interested in marketing, market exploration and gaining access to capital
  • Food scientists, technologists, technicians and engineers working in research and development (R&D)
  • Operations involved with food extruders

Cooperating Organizations

AOCS

AOCS

As an international professional organization, AOCS disseminates current and emerging research and news in oils, fats, lipids, proteins, surfactants, and related materials through meetings, publications, webinars, and an online community, AOCS inform|connect. The AOCS community is a unique mix of professionals from industry, academia and government.

AOCS also provides technical services, including analytical testing methods, laboratory proficiency testing and reference materials, and administers the US position for several ISO technical committees and subcommittees. Discover the latest industry news by reading the Society’s magazine, INFORM Magazine, and following @aocs.

Contact

Patrick J. Donnelly, Ph.D.
Chief Executive Officer, AOCS
Phone: +1 217-693-4838
Email: patrick.donnelly@aocs.org

Soybean Innovation Lab

Feed the Future Soybean Innovation Lab for Value Chain Research (Soybean Innovation Lab)
Managed Research Area 5 (MRA5), Human Nutrition

The Soybean Innovation Lab (SIL) works to promote tropical soybean for economic development and enhanced nutrition across Sub-Saharan Africa. MRA5 works to support human nutrition through diverse diets enhanced by soybeans, either by direct consumption, or via animal feed. MRA5 introduces and vets information on soy nutrition, and develops, appraises and promotes technologies that bring Delicious Inexpensive Nutritious Environmentally and culturally friendly, and Safe, DINES soy-based products to markets to enhance household food and nutrition security. We focus on soy for household complementary feeding and institutional feeding programs as well as enabling food processors to bring DINES criteria foods to markets at scale. Learn more.

Contact

Juan Andrade, Ph.D.
Associate Professor of Global Nutrition
University of Florida
What’sApp/Phone: +1 217-377-8317
Email: jandrade2@ufl.edu
What'sApp/Phone: 217-419-2680

Institute of Food Technologists

IFT

Since 1939, the Institute of Food Technologists (IFT) has been a forum for passionate science of food professionals and technologists to collaborate, learn, and contribute all with the goal of inspiring and transforming collective scientific knowledge into innovative solutions for the benefit of all people around the world. As a scientific community grounded in purpose, IFT feeds the minds that feed the world. Learn more.

International Institute of Tropical Agriculture

International Institute of Tropical Agriculture (IITA)

The International Institute of Tropical Agriculture (IITA) is a not-for-profit institution that generates agricultural innovations to meet Africa’s most pressing challenges of hunger, malnutrition, poverty, and natural resource degradation. Working with various partners across sub-Saharan Africa, we improve livelihoods, enhance food and nutrition security, increase employment, and preserve natural resource integrity. IITA is a member of CGIAR, a global agriculture research partnership for a food-secure future. Learn more.

Contact

Katherine Lopez
IITA Head of Communication
What’sApp/Phone: 08039784454
Email: k.lopez@cgiar.org

Makerere University

Makerere University

The Department of Food Technology and Nutrition (DFTN) at the School of Food Technology, Nutrition and Bio-engineering, College of Agricultural & Environmental Sciences, Makerere University, is Uganda’s leading centre for training and research in food sciences, food technology and human nutrition. The DFTN's research focuses on technological innovations, adding value to local food resources and enhancing nutrition and food security. The DFTN has modern analytical equipment in food chemistry, food microbiology, nutrition and sensory evaluation laboratories for research, training and outreach activities. The DFTN also has a Food Technology and Business Incubation Centre (FTBIC), the first university technology and business incubator in the region. FTBIC’s core business is technology transfer, nurturing knowledge-based enterprises in food processing and nutrition. Learn more.

Contact

Robert Mugabi, Ph.D.
Lecturer, Department of Food Technology & Nutrition, School of Food Technology
Nutrition and Bio-engineering, Makerere University
P.O.Box 7062
Kampala, Uganda
Phone: +256 784 263825

National Organizational Research Organization (NARO)

National Agricultural Research Organization (NARO), Food Biosciences and Agribusiness Research Programme - Uganda

The Food Biosciences and Agribusiness Research Programme (FBA) works within the National Agricultural Research Laboratories Institute (NARL), under the broader umbrella of NARO. FBA provides services and generates technologies, innovations and management practices through client-demanded research in food processing, preservation, nutrition, storage, packaging, quality, safety, markets and agribusiness.

FBA’s mandate impacts by

  • reducing microbial and chemical contaminant levels to acceptable limits,
  • reducing malnutrition among communities,
  • developing novel food products for target markets,
  • developing environmentally friendly packaging and storage systems, and
  • establishing research and development facilities.

The programme includes an agribusiness incubation service to support the transitioning of food technologies into viable business enterprise and works with local, regional and international partners.

Learn more about NARO.

Contact

Ambrose Agona, Ph.D.
Director General, National Organizational Research Organization
Email: dgnaro@naro.go.ug