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.

Registrants have on-demand access to recorded presentations for one year.

Download the Soybean: 360 guide to make the most of your time during the symposium.

Download the symposium guide (PDF)

Full Schedule

Keynote and Soy in the Value Chain

Monday, November 30, 2020

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

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Welcome and Introduction to Events

Keynote Address
Baljit Ghotra, Ph.D, Senior Vice President of Food Research and Development, Nature's Fynd, United States

Analyzing Seed Composition in the Pan African Soybean Variety Trials and Determining Soybean Protein and Oil Content for Pan-African Trials via NIR Spectroscopy
Andrew Scaboo, Ph.D, Assistant Professor, and Liz Prenger, Senior Research Specialist, University of Missouri, United States

Learning objectives:

  • Importance of soybean seed composition and quality
  • Efficiency of NIR technology for determining seed composition
  • Seed composition results from the Pan-African Trials

Improving Grain Access and Availability for Processors Through Thresher Technology Support and Impact of Locally Manufactured Threshers in the Soybean Value Chain
Kerry Clark, Ph.D, Director, International Agricultural Programs, University of Missouri, United States, and Jeffry Appiagyei, Corporate Lead, SayeTech Company Limited, 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.

Low-Cost, All-Terrain Truck and Tractor Platform to Address Constraints in Rural Production, Sourcing and Processing
Eric Lane, Co-Founder and Principal, Prosparity Systems, United States

Learning objectives:

  • Can rural road challenges be addressed with a vehicle that doesn't need roads?
  • Is a 1-engine/1-platform solution more appropriate for rural Sub-Saharan farming?
  • Is a solution targeting an ecosystem of development strategies more likely to succeed?

Panel Discussion

Opportunities to Expand Nutrition at Scale in the School Feeding Market

Tuesday, December 1, 2020

Moderator:
Fabiola Dionisi, Ph.D, Global R&D Program Leader for Healthier Lipids, Nestle Research (Societé des Produits Nestlé) and AOCS Board Member

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Welcome and Introduction to Events

National School Lunch Nutrition and Cost Profile: A Case Study of Soy Fortification
Peter Goldsmith, Ph.D, Director, Soybean Innovation Lab, University of Illinois, United States

Learning objectives:

  • The cost to fortify an actual national school lunch with various soy and other protein ingredients.
  • The actual meal and associated nutrient profile received by the student eating a school lunch.
  • The cost of the meal ingredients to the caterer who prepares the food.

School Lunch Programs: Opportunities for Soy Nutrition
Juan Andrade Laborde, Ph.D, Associate Professor, University of Florida, United States

Learning objectives:

  • Understand nutrient needs in school-age children.
  • Understand the nutritional value of soybeans.
  • Identify key success factors to strenghten school programs.

WISHH: Lessons Learned by Processors: Resilience & Pivoting for Protein in Child Nutrition
Liz Hare, Executive Director, World Initiative for Soybean in Human Health (WISHH), United States

Learning objectives:

  • How can production for school meals become commercially viable for African companies?
  • How can adaptive management improve the food supply chain and ultimately improve school meals?
  • What can be learned through global mentorship to improve production for school meals?

Current and Potential Use of Soybean in Home Grown School Feeding Program in Sub-Saharan Africa
Busie Maziya-Dixon and Bimbola Adesanmi, IITA

Learning objectives:

  • The National Home Grown School Feeding (NHGSF) programme, the concept, learning and challenges.
  • The nutritional standards of the programme and how they are met.
  • Soya bean and the role in meeting the nutrition targets of the NHGSF

Panel Discussion

Processor Challenges and Technical Opportunities in SSA

Wednesday, December 2, 2020

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

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Welcome and Introduction to Events

Food Processing Challenges and Responses to COVID-19
Brent Wibberley, Director, Food Processing and Nutrition; Jonathan Thomas, Chief of Party, USAID's Alliance for Inclusive and Nutritious Food Processing (AINFP), TechnoServe, United States

Learning objectives:

  • Share challenges faced by food processors during Covid-19.
  • Share responses food processors are making in response to Covid-19.
  • Share case study of a sample soya processor.

Challenges Affecting Agro Processors in Developing Countries, A Case Study of Malawi
Kingsley Masamba, Ph.D., Associate Professor, Lilongwe University of Agriculture and Natural Resources (LUNAR); Ronnie Mvula, Ph.D., Lecturer, LUANAR; and Susan Mwafulirwa, Health and Nutrition Advisor, Nascent Solutions, Malawi

Learning objectives:

  • Provide an overview of agro-processing at various levels in Malawi.
  • Documentation of the methods through which challenges affecting the agro-processors were identified.
  • Presentation of the challenges affecting agro-processors in Malawi and recommendations.

Taking Innovations to Ground Level Through Volunteering
Marjatta Eilittä, Ph.D, Program Director, Southern Africa Farmer-to-Farmer program, Cultivating New Frontiers in Agriculture (CNFA), United States

Learning objectives:

  • Learn about agro-processor constraints and opportunities in Southern Africa.
  • Learn about specific instances on how they have been addressed though the Farmer-to-Farmer program.
  • Learn about how you can address them through volunteering.

Kenya Investment Mechanism Experience Catalysing Investment for Enterprises in Kenya
John Kashangaki, Deputy Chief of Party, Kenya Investment Mechanism (KIM), Kenya

Learning objectives:

  • Efficacy of incentives to drive financing to key sectors.
  • Value and importance of transaction advisory support in catalysing investment and finance for enterprises in Kenya.
  • Value of technical assistance to financial institutions.

Panel Discussion

Technical Innovations in Edible Oil Processing

Thursday, December 3, 2020

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

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Welcome and Introduction to Events

Global Trends in Edible Oils
Matthew Williamson, P.E., Director of Engineering, ADF Engineering, United States

Learning objectives:

  • What is driving capital projects in the oilseeds industry?
  • How have changing consumer demands impacted oilseeds manufacturing?
  • What are the future trends in the industry?

Technical Innovations in Edible Oil Processing
Bart Schols, Technical Sales Support, Desmet Ballestra, Belgium

Learning objectives:

  • Difference Between Chemical and Physical Refining
  • Nano Technology to Optimise Chemical Refining
  • Enzymes in Water Degumming and Enzymes for Allowing for Physical Refining

White Flake Desolventization of Oilseeds, Feedback from the Field and New Applications such as Palm Kernel and Citrus Fiber
Richard W. Ozer, Technical Sales Manager, Crown Iron Works, United States

Learning objectives:

  • Improving product value of typical oil seeds.
  • Solvent recovery technique to reduce solvent loss.
  • Introduction to Crown Iron Works Research Facility.

Technical Innovations in Soybean Oil Extraction
Rishab Goyal, Executive Director, Goyum Screw Press, India

Learning objectives:

  • Soybean oil extraction process.
  • Goyum's experience in Sub Saharan Africa.
  • Complete oil extraction processes with turnkey solutions.

Panel Discussion

Innovations in Protein Extrusion

Friday, December 4, 2020

Moderator:
Scott Bloomer, Ph.D, Technical Director, AOCS, United States

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Welcome and Introduction to Events

Soybean Processing by Extrusion-Aided Screw Pressing
Wilmot Wijeratne, Ph.D., Owner, Wilmot Consulting Services, United States

Learning objectives:

  • What are the three main attributes of the extrusion-aided secrew pressing method of soybean processing relative to conventional solvent extraction?
  • How does the extrusion-aided screw pressing process prevent beany off flavors in processed soy flour?
  • Name four main food applications of soy products produced by extrusion-aided screw pressing.

Processing of Safe, Affordable, Nutritious Foods from Locally Produced Agricultural Products Using Extrusion
LJ Grobler, Ph.D., Director, CFAM technologies Pty. Ltd., 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.

Innovations in Protein Extrusion
Robert Mugabi, Ph.D., Lecturer, Department of Food Technology and Nutrition, Makerere University, Uganda

Learning objectives:

  • Effect of different barrel temperatures, moisture levels, and feed formulation settings.
  • Evaluation of textural properties of the obtained extruded products.
  • Characterization of the texture (tensile stress and anisotropy indices).

Development of Snacks Enriched with Legumes and Cereals Obtained by Extrusion
Marcela Gaytán-Matinez, Ph,D, Researcher, Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico

Learning objectives:

  • Develop snacks enriched with legumes and cereals.
  • Use of extrusions for healthy snacks.
  • Use of design technique for the development of consumer-accepted snacks.

Panel Discussion

Efficiencies in Processing and Production

Monday, December 7, 2020

Moderator:
Ramanathan Narayanan, Director, Refined Oils Operations, Ag Processing, Inc., United States

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Welcome and Introduction to Events

Wastewater and Environmental Challenges - Managing Change to Reach New Horizons
Michael J. Boyer, PE, President, AWT Management Services, Inc., United States

Learning objectives:

  • Address current and future conditions and impact factors for wastewater and other related environmental challenges in Africa.
  • Discuss typical wastewater equipment and parameters, along with impacts of new technologies.
  • Address what the speaker believes will be the next big challenges.

The Low-Grade Energy Dilemma: How Vertical Plate Technology is Solving an Age-Old Problem
Stan Pala, Global Sales Director, Oilseeds, Solex Thermal Science, Czech Republic

Learning objectives:

  • Provide an overview of why low-grade energy challenges exist in today's oilseeds processing plants.
  • Detail how to effectively repurpose low-grade energy through vertical plate technology solutions.
  • Explain the mechanics behind how vertical plate technology works, including its associated benefits.

Measuring Quality and Efficiency in the Refining of Soybean Oil
Birger Horns, Application Sales Manager – Business Line Renewables, GEA Westfalia Separator Group GmbH, Germany

Improving Product Quality and Purity by using Trisyl Technoloty
Massoud Jalalpoor, Manager TCS Consumer, W.R. Grace & Co., Germany

Learning objectives:

  • TRISYL® silica has extremely high internal and external surface areas, high pore volume and an intrinsic high affinity for polar compounds like soaps, phosphlipids and associated trace metals.
  • TRISYL® silica contributes to longer filtration cycles, reduces spent filter cake generation and associated oil losses thus improved overall cost-efficiency of the process.
  • TRISYL® silica has amorphous structure, high degree of chemical purity (no pro-oxidant metals) and is chemically intert, non-dusting and safe to handle.

Panel Discussion

Innovations in Plant Protein Technology

Tuesday, December 8, 2020

Moderator:
Chibuike Udenigwe, Ph.D, University Research Chair and Associate Professor, Nutrition Sciences, University of Ottawa, Canada

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Welcome and Introduction to Events

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

Learning objectives:

  • Establish structural and mechanical requirements for plant-based meat analogues.
  • Outline the design principles for the manufacture of plant-based meat products.
  • Discuss technologies used for the manufacture of plant-based meat products.

Delivering High Quality Protein in a Variety of Food Formats
Michelle Braun, Ph.D, Global Protein Scientific Affairs Lead, DuPont, Nutrition and Biosciences, United States

Learning objectives:

  • Participants will recognize key nutrient intake gaps and requirements.
  • Participants will draw conclusions related to evidence presented on the efficacy of high-quality protein to suport health.
  • Participants will be able to propose food forms that could supply key nutrients to meet existing needs.

Developing Low-cost Soy Protein Concentrates for Expanding Soy Protein Utilization
Keshun Liu, Ph.D., Research Chemist, U.S. Department of Agriculture, United States

Learning objectives:

  • The difference in three major soy protein products and the principle of making soy protein concentrate.
  • The method for making low-cost soy protein concentrates using raw soy materials available locally.
  • The applications of low-cost soy protein concentrate in various products.

Challenges for Next Generation Meat Analogues
Konstantina Kyriakopoulou, Ph.D, post-doctoral studies, Wageningen University and Research, Netherlands

Learning objectives:

  • Design of plant based meat analogues.
  • Tailor-made fractionation processes for plant proteins.
  • Challenges for next generation meat analogues.

Panel Discussion

New Products and Processes with Familiar Ingredients

Wednesday, December 9, 2020

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

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Welcome and Introduction to Events

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

Learning objectives:

  • Share information on facility capacities and services available at FBA and encourage food processors to use them.
  • Explain the process for access and use of the facilities at FBA-Uganda.
  • Discuss food business services available at the FBA.

Filling the Protein Gap for Ghanaians: The Role of Soy
Francis Amagloh, Ph.D., Associate Professor of Food Science and Technology, Department of Food Science & Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Ghana

Learning objectives:

  • To give an overview of addition of soy and orange-fleshed sweetpotato to development complementary food.
  • To present findings of cereal-only traditional Ghanaian recipe, Tuo Zaafi, refinement with soy.
  • To enrich fermented cassava grit with okara to improve its protein content.

Effect of Textured Soy Protein (TSP) Inclusion on the Sensory Characteristics and Acceptability of Local Dishes in Nigeria
Emmanuel Alamu, Ph.D, Associate Scientist/Food Scientist and Technology, International Institute of Tropcial Agriculture (IITA)-Nigeria, and Busie Maziya-Dixon, IITA

Learning objectives:

  • Learn the nutritional benefits of consumption of soy foods.
  • Learn the potentials of texturized soy protein (TSP) as a substitute for meat in traditional egusi soup and stew consumed as a complementary sauce.
  • To provide necessary information on the sensory properties and general acceptability for these TSP-based products that could help to alleviate protein malnutrition.

Micronutrient Fortification of Soy Products from High Oleic Soybean: New Process Development Potentials
Kiruba Krishnaswamy, Ph.D., Assistant Professor (Sustainable Food Systems Engineering), Department of Biomedical, Biological & Chemical Engineering, Division of Food Systems and Bioengineering (Food Science and Nutrition), University of Missouri, Columbia, USA

Learning objectives:

  • Overview connecting hidden hunger, food fortification and UN Sustainable Development Goals (SDG-2).
  • Micronutrient fortification of oils and microencapsulation of vitamins to develop fortified soy products.
  • Sustainable food innovations to develop culturally appropriate fortified foods.

Panel Discussion

Quality, Safety and Packaging

Thursday, December 10, 2020

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

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Welcome and Introduction to Events

Tech Innovations for Sustainable and Circular Food System
Professor William Chen, Ph.D, Michael Fam Chair Professor and Director of Food Science and Technology, Nanyang Technological University, Singapore

Learning objetives:

  • Food waste reduction
  • Green food processing
  • Sustainable and circular food systems

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

Mycotoxins, an Important Food Safety Issue
Sarah De Saeger, Ph.D., Coordinator of MYTOX and MYTOX-SOUTH, Chair of the Faculty Committee for Internationalisation, Member of the Ugent Research Council. Ghent University

Panel Discussion

Linking to Markets and Populations

Friday, December 11, 2020

Moderator:
Jeanette Andrade, Ph.D., Assistant Professor, University of Florida, United States

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Welcome and Introduction to Events

Soy Health and Income Benefits: Opportunity for Women and Youth
Professor Hon. Ruth Oniang’o, Ph.D., Founder, Rural Outreach Africa, Kenya

Learning objectives:

  • Understanding the wide benefits of soybean.
  • The need for long-term financial and technical support for smallholder farmers.
  • Challenges and opportunities of climate variability and youth unemployment.

An Integrated Strategic Model of Corporate Social Responsibility
Wilmer Otto and Jay Ewald, Director, Tan Feeds Ltd., Tanzania

Learning objectives:

  • To maximize social impact by developing successful economically viable and environmentally sustainable agricultural value chains, while achieving a positive triple bottom line.
  • Increasing the percentage of soya enhances flexibility to serve markets, creates efficiencies, enhances nutrition and saves the environment.
  • Corporate Social Responsibility (CSR) is a viable business strategy for long-term growth.

Food Product Development from A Nutritionist Perspective
Wilna Oldewage-Theron, Ph.D, RD(SA), Professor of Nutritional Sciences, Texas Tech University, United States

Learning objectives:

  • Understand how poverty, food insecurity and malnutrion are related.
  • Recognize the link between consumption of unhealthy food products and malnutriton.
  • Apply steps of a nutritious food product to development.

Panel Discussion

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