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NSRL is your information source for research
in soybeans - from production to consumption. NSRL is housed in
the National Soybean Research Center, a building built and equipped
with federal and state funds, located at the University of Illinois,
Urbana-Champaign, and has programs supported by industry, state,
and federal dollars, and gifts and grants.
HOT Project: Teens and Diabetes - March 7
C-FAR Presents 2008 Achievement Award to Illinois Center for Soy Foods - February 25
Extension Associates Join NSRL Team - February 21
Registration Ongoing Now
for Upcoming Course:
Processing and Marketing Soybean for Meat, Dairy, and Baking Applications
This intensive, five-day course is designed for technical, plant management, marketing, quality control, and research personnel interested in promoting private sector expansion of soybean foods in the international market. See “Hot Topics” section on the course web site to get an idea of the subject matter covered in this course. Participants will receive training in soybean processing and utilization at the INTSOY facilities, University of Illinois. Those attending the extended program from April 28 - May 1, 2008, will also have the opportunity of attending the All Things Organic Show at McCormick Place, Chicago, on April 27 - 28, 2008. Register at: intsoy.nsrl.uiuc.edu/courses/processing_marketing/
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C-FAR Presents 2008 Achievement Award to Illinois Center for Soy Foods
The Illinois Council on Food and Agricultural Research (C-FAR) presented its 2008 Donald A. Holt Achievement Award to the Illinois Center for Soy Foods.
The Illinois Center for Soy Foods was established in 2000 through identified research priorities and funding from C-FAR. Its mission is “to create and promote healthy, economical and good-tasting food products from soybeans and soy-based ingredients, thereby providing benefits to growers, processors and consumers in Illinois.”
The center’s team of 15 faculty and academic professionals have used their expertise in food chemistry, nutrition, management and food technology to undertake a variety of successful projects and activities to promote soy foods.
“These dedicated professionals – through a seamless integration of a broad scope of activities spanning basic science, technology development, education of new professionals and reaching out to organizations and consumers – have, with C-FAR support, made the Center a worldwide focal point for scholars and industry groups, researchers and practitioners, and commercial and government entities in matters of soy utilization in foods,” said Faye Dong, professor and head of the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign.
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