The benefits of soy protein were in the spotlight at the NCI Baking with Soy short course, hosted September 24-28 for an eight-person team from Senegal and Rwanda. The course was sponsored by WISHH, The World Initiative for Soy in Human Health (WISHH), a program of the American Soybean Association. The main instructors for the course were Clyde Stauffer, Technical Foods Consultants, Cincinnati, OH; Thunyaporn Jeradechachai, NCI Crop Quality Specialist; Rachel Carlson, NCI Food Technologist; and Natsuki Fujiwara, NCI Food Technologist. The course highlighted the use of soy ingredients in baking applications, by elaborating physical dough properties, baked product quality, and technical specifications of soy ingredients. Different types of breads and other bakery products were demonstrated to highlight various functional properties of adding soy. WISHH brings the benefits of U.S. soy protein to developing countries where it can make a difference in lives today and in the future. Soy is well suited to provide the protein, calories and other nutritional needs of undernourished people.