Soybean 360 sessions are now available on-demand
This symposium featured more than 35 presentations from researchers and industry partners from around the world. Learn best practices and innovations for efficient processing of food in the soybean value chain that meet DINES criteria: Delicious, Inexpensive, Nutritious, Environmentally and culturally sustainable, and Safe.
Registration is free and open to everyone. Registration includes on-demand access to recorded presentation(s) for one year.
Our cooperating partner, the Soybean Innovation Lab, is committed to further enabling Africa’s processors to bring DINES products to market for consumers. If you would like to learn more about this work please reach out to Annette Donnelly at the Soybean Innovation Lab, Nutrition Team.
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Baljit Ghotra, Ph.D., Senior Vice President of Food Innovation, Nature's Fynd, USA, presented the symposium’s keynote address during the session on Soy in the Value Chain. A recording of the keynote is available to registrants.
Ghotra, an innovator in food science, is former Vice President of Food Research for Archer Daniels Midland (ADM). In that role, he led ADM’s strategic efforts in research and development — exploring new ways to make food delicious and nutritious.
“The agri-food technology sector is undergoing an unprecedented technological revolution. More and more consumers are reported to be turning towards foods that are good for the environment and their personal health and nutrition. This is a great opportunity in front of us as we think about the future of agriculture and food industry to feed the growing needs of the planet, not only humans but animals, ” says Ghotra.
Each session focused on a key topic affecting the soybean value chain. Choose a session below to learn more about its presentations and speakers:
- Keynote and Soy in the Value Chain
- Opportunities to Expand Nutrition at Scale in the School Feeding Market
- Processor Challenges and Technical Opportunities in SSA
- Technical Innovations in Edible Oil Processing
- Innovations in Protein Extrusion
- Efficiencies in Processing and Production
- Innovations in Plant Protein Technology
- New Products and Processes with Familiar Ingredients
- Quality, Safety and Packaging
- Linking to Markets and Populations
Who Should Register?
Processors for both human and animal foods will benefit from the research and industry innovations presented during the symposium.
- 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
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.
Patrick J. Donnelly, Ph.D.
Chief Executive Officer, AOCS
Phone: +1 217-693-4838
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.
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 (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.
IITA Head of Communication
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.
Robert Mugabi, Ph.D.
Lecturer, Department of Food Technology & Nutrition, School of Food Technology
Nutrition and Bio-engineering, Makerere University
Phone: +256 784 263825
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.
Ambrose Agona, Ph.D.
Director General, National Organizational Research Organization