Illinois Center for Soy Foods, University of Illinois at Urbana-Champaign

Several research projects on soy foods are in progress and research findings will be made available on the ICSF web site. ICSF will also organize several short-term courses for the soy foods industry.

The ICSF will help small and large food processors interested in developing and marketing soyfood ingredients and products. Assistance is available in solving problems of technology, quality control, and marketing through research and technical testing agreements. Contact ICSF directly to learn more about what can be done.

	Food Technology Development of soy foods through improved chemistry, engineering, microbiology, processing, and packaging techniques Understanding and improving sensory attributes Development of specialty soy varieties with desirable attributes		Nutrition & Safety Study of the efficacy and safety of soy food products to improve human health Decreasing health care costs by finding disease-preventative and health promoting benefits of soy food products
	Marketing Creation of advertising and product branding through better understanding of consumer perceptions Development of more effective marketing, distribution, quality control, and cost-management practices		INTSOY & Functional Foods for Health Collaboration in product development Liaison with the food industry Education and outreach efforts International activities
	View 2002-2003 Research Grants

Illinois Center for Soy Foods
170 NSRC
1101 W. Peabody Dr., Urbana, IL 61801
(217) 244-1706, Fax (217) 244-1707