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Jun 20, 2013
ASA’s World Initiative for Soy in Human Health (WISHH) Program, with funding from the U.S. Department of Agriculture’s Global Based Initiative and Market Access Program, brought four participants from South Africa, Uganda and Kenya to Utah this week to receive training at Utah State University.
Training participants learn about techniques to incorporate soy into meat-based products. The group spent one week at Utah State University and will travel to St. Louis for additional training. (WISHH photo)
The course, titled "Applications of Soy Proteins in Structuring Technologies, Meat Replacement, and Meat Extension for the Meat Industry," focuses on meat science, structuring technology and brines and marination technology. CHS will present to the team on Friday to provide an overview of CHS’s products and give the group an opportunity to ask questions.
The team will travel to St. Louis to meet with Solae early next week for a capabilities training on utilizing soy in meat products.
