NCI Welcomes Participants for 2022 Soy Nutrition Workshop
NDSCS culinary students check out the fresh tofu made at NCI.
Earlier this week, NCI welcomed a group of dieticians, influencers, and culinary students from North Dakota State College of Science as part of the soy nutrition workshop they are attending. The NCI portion included a tour of NCI and a firsthand look at how tofu and soymilk are made.
NCI’s food technologist Edil Vidal-Torres led the soymilk and tofu making demonstration in NCI’s extrusion lab. This was a great learning experience for the group to see in real time and action how the beans are prepared and then grinded in the machine as the process occurs.
NCI food technologist Edil Vidal-Torres led the tofu and soymilk demonstration.
“Earlier today they got to try some different tofus, some miso, soy nut butter, soymilk, and things like that, so they were able to get an idea of the taste and texture and how to incorporate them into meals,” explains Shireen Alemadi, Program and Education Coordinator at NDSC.
Participants were able to get hands-on experience noting the taste, texture, shape, and more of the tofu.
In addition to enjoying some foods with added soy protein, the group also took a tour to a local farm to see soybean harvest in action. “People are always interested in where their food comes from,” notes Linda Fund, Executive Director of the Soyfoods Council. The farm visit added some additional insight for the group starting right on the farm where the soybeans are planted, grown, and harvested.
This workshop was put on by the Soyfoods Council and sponsored by the North Dakota Soybean Council. NCI would like to thank all those involved in planning this workshop and is looking forward to hosting again.