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Using enzyme-based soy processing to maximize recovery of high value components - Biotechnology Division Mixer
Enzyme-based soy processing enables oil, protein and sugar to be recovered in a single step in separate streams. Join Prof. Lu-Kwang Ju, The University of Akron, USA, as he provides details on this new processing method and answers your questions. His presentation will be followed by a discussion about the Biotechnology Division's activities at the 2022 AOCS Annual Meeting & Expo, May 1–4, 2022. Hosted by Tom McKeon, Retired, USDA. Bring your questions and curiosity!

Nov 16, 2021 09:00 AM in Central Time (US and Canada)

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