NCI Hosts INTSOY: Introduction to Soybean Course | June 8 - 12, 2026
Leila Venzor during the soy protein demonstration in NDSU’s meat lab
The Northern Crops Institute (NCI) hosted its annual INTSOY: Introduction to Soybean course from June 8 - 12, 2026. 10 participants from the United States, Dominican Republic, Ghana, Kenya, El Salvador, Guatemala, Sri Lanka, and Cambodia attended this week long course, which offered an in-depth look at the soybean industry through lectures, demonstrations, field plot visits, and plant tours across North Dakota.
Participants talking with Milo Braaten during the farm tour in Portland, ND
The course began at NCI, where Dr. Carrie Dotty from NDSU presented on soybean geonomics and variety development before taking the participants to tour the soybean field plots at NDSU. Afterwards, Avery Hansen from the North Dakota Soybean Council gave a welcome and reviewed the basic overview of soybean production in the United States. The rest of the afternoon was spent on a farm tour in Portland, ND, where participants saw farm equipment, learned the planting process, viewed a soybean field, and engaged in discussion with a farmer.
The second day began with back to back presentations from the Minnesota Soybean Research & Promotion Council. Mike Youngerberg presented on soy food initiatives, Shane Fredrick presented on IP soybeans, and Sergio Cabello Leiva presented on the overview and benefits of high oleic soybean oil. Michelle Braun from the Soy Nutrition Institute Global then shared a presentation on soy in human health. The afternoon continued with Julie Garden-Robinson from NDSU, who discussed soy health claims and allergens. NCI’s technical team, Edil Vidal Torres and Amrita Ray, spent the rest of the day educating participants on tofu and soymilk production and sensory evaluation of soy products. The day concluded with a tasting demonstration to explore the trends in new soy foods.
Day three began with a tour of the NDSU meat lab and a presentation on the functional soy proteins in processed meat applications with Leila Venzor from Archer Daniels Midland. Leila then led a demonstration on the use of functional soy proteins. The afternoon was spent on textured proteins. First, Topher Dohl from Wenger Manufacturing discussed the raw materials and extrusion of textured proteins, then demonstrated the applications of textured proteins. Participants then viewed a demonstration of pilot-scale extrusion of textured soy protein in NCI’s Extrusion Lab with NCI’s Process Project Managers, Rilie Morgan and Chris Cossette.
SB&B Foods Tour
The fourth day began in Casselton, ND at SB&B Foods with Bob and Todd Sinner. They began with a presentation on the importance of quality testing for new soybean varieties, then provided a facility tour and shared how their company connects soybean producers to markets worldwide. The course then traveled to the North Dakota Soybean Processors facility for a tour. Participants traveled back to NCI, and wrapped the day with a presentation on new uses for soy from Miki Miheguli from the North Dakota Soybean Council.
The final day began at the NCI Feed Mill, where participants learned about high-shear dry extruded soymeal uses in feed applications by Katie Mayo from InstaPro International. Feed Mill Manager, Shane Mueller led a demonstration of Insta-Pro extruded full-fat soybean meal, showcasing practical uses in feed, then presented on how to incorporate soy into different animal diets. The course officially concluded with closing remarks and certificates of completion afterwards.
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.
NCI would like to thank the North Dakota Soybean Council, South Dakota Soybean Checkoff, Minnesota Soybean Research & Promotion Council, and WISHH (World Initiative for Soy in Human Health) for their support in making this course possible.
To view and register for upcoming courses, visit www.northern-crops.com/courses.