Baking with Soy course

The benefits of soy protein are being highlighted at the NCI Baking with Soy course attended by twelve bakers and food scientists, ingredient suppliers, and supply chain managers from Nigeria, Senegal, South Africa, and Uganda this week. WISHH, The World Initiative for Soy in Human Health, is co-sponsoring the course.  WISHH is a program of the American Soybean Association that brings the nutritional benefits of U.S. soy protein to people in developing countries. Clyde Stauffer, Ph.D., Technical Foods Consultants, Cincinnati, OH, is the lead instructor for the course.  The hands-on baking laboratories are led by Thunyaporn Jeradechachai, NCI Crop Quality Specialist; Rachel Carlson and Natsuki Fujiwara, both NCI Food Technologists. The benefits of soy protein are being highlighted at the NCI Baking with Soy course attended by twelve bakers and food scientists, ingredient suppliers, and supply chain managers from Nigeria, Senegal, South Africa, and Uganda this week. WISHH, The World Initiative for Soy in Human Health, is co-sponsoring the course.  WISHH is a program of the American Soybean Association that brings the nutritional benefits of U.S. soy protein to people in developing countries. Clyde Stauffer, Ph.D., Technical Foods Consultants, Cincinnati, OH, is the lead instructor for the course.  The hands-on baking laboratories are led by Thunyaporn Jeradechachai, NCI Crop Quality Specialist; Rachel Carlson and Natsuki Fujiwara, both NCI Food Technologists.