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Quality and Utilization of Food Grade Soybeans Short Course
Oct 5 - 9, 2009
Northern Crops Institute (NCI)
Fargo, ND USA

Northern Crops Institute (NCI)
p. 701 231 7736
nci@ndsu.edu
http://www.northern-crops.com/

Although food grade soybean production accounts for only a small fraction of total U.S. soybean production, these specialty soybeans have found a niche in the world's marketplace. This course will examine breeding and variety selection, quality attributes, nutritional benefits, and food applications. Besides the traditional foods produced from these soybeans, other applications such as baked and extruded products will be explored. Course lectures will be supplemented in the NCI's analytical, baking and processing laboratories.