NCI Hosts INTSOY: Introduction to Soybean Course | August 25–29, 2025
Tour of Soybean Field Plots at the University of Minnesota
The Northern Crops Institute (NCI) hosted its annual INTSOY: Introduction to Soybean course from August 25 to 29, 2025. 25 participants from 9 countries attended this international program, which offered an in-depth look at the soybean industry through lectures, demonstrations, field plot visits, and plant tours across Minnesota, South Dakota, and North Dakota.
The course drew entrepreneurs, researchers, marketers, and professionals from the human and animal food industries who are seeking new opportunities to expand their businesses using soybeans and soy-based ingredients. This 5 day experience provided a comprehensive overview of the U.S. soybean industry and its global applications.
Trends in New Soy Foods - Tasting Demonstration
Exploring Soybean Research and Foods in Minnesota
The course began at the University of Minnesota, where Dr. Seth Naeve, Soybean Agronomist and Professor of Agronomy and Plant Genetics, guided participants through soybean field plots. Attendees also heard presentations on soybean genomics, the soybean crush process and products, and the benefits of high oleic soybean oil. Linda Funk of the Soyfoods Council then led a session on soy in human health, including a tasting demonstration that highlighted trends in new soy food products.
On the second day, participants visited the Minnesota Soybean Research and Promotional Council in Mankato. Tom Slunecka, Chief Executive Officer, and Shane Frederick, Director of Market Development and Promotion, shared insights into market development and promotion efforts. The day concluded with a tour of Minnesota Soybean Processors in Brewster, where participants saw the entire process of soybean handling and processing during an on-bus facility tour.
SDSU Animal Science Complex
Hands-On Learning in South Dakota
Day three brought participants to Brookings, South Dakota, where the group visited the South Dakota State University Animal Science Complex. Presentations and demonstrations focused on functional soy proteins in processed meat applications. Participants then visited the SDSU Swine Unit to hear from Bob Thaler and Eric Weaver on the role of soy in swine diets. A tour of the swine education and research facility gave participants a firsthand look at how soy contributes to animal nutrition.
Pilot Scale Production of Tofu & Soymilk
Demonstrations and Innovation at NCI
On Thursday, the group arrived at the Northern Crops Institute in Fargo, North Dakota. NCI Director David Boehm welcomed participants before they engaged in several hands-on demonstrations. Food Technologist Edil Vidal Torres led a pilot-scale production of tofu and soymilk in the NCI laboratory, complete with tastings. Participants also saw a pilot-scale extrusion of textured soy protein in NCI’s Twin Screw Extrusion Lab with Process Project Managers Rilie Morgan and Chris Cossette. Later, they explored the application of textured protein in food products with Topher Dohl, Product Development Scientist at Wenger Manufacturing.
Insta-Pro Extruded Full-Fat Soybean Meal Demonstration
Wrapping Up with Feed Applications and Tours
The final day began at the NCI Feed Mill, where participants learned about high-shear dry extruded soymeal uses in feed applications. Feed Mill Manager Shane Mueller led a demonstration of Insta-Pro extruded full-fat soybean meal, showcasing practical uses in feed. Participants then heard from Bob Sinner of SB&B Foods on the importance of quality testing for new soybean varieties before traveling to Casselton, North Dakota. At SB&B Foods, Todd Sinner provided a facility tour and shared how their company connects soybean producers to markets worldwide.
The course concluded with closing remarks and certificates of completion, marking the end of a week filled with valuable learning, networking, and hands-on experiences.
A Global Perspective on Soybeans
The INTSOY: Introduction to Soybean course reflects NCI’s mission to support agriculture through education and collaboration. By connecting participants with producers, processors, and researchers, the program highlights the versatility of soybeans in both human food and animal feed while showcasing the strength of the U.S. soybean industry.
The success of the 2025 INTSOY course was made possible by the support of the Minnesota Soybean Research & Promotion Council, North Dakota Soybean Council, South Dakota Soybean Checkoff, Wenger, and WISHH (World Initiative for Soy in Human Health).
NCI thanks all participants, presenters, and sponsors for making the course possible. To view and register for upcoming courses, visit www.northern-crops.com/courses.