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February 25, 2008
C-FAR Presents 2008 Achievement Award to Illinois Center
for Soy Foods
SPRINGFIELD--The Illinois Council on Food and Agricultural
Research (C-FAR) presented its 2008 Donald A. Holt Achievement
Award at the organization's annual meeting on February 12th
in Springfield. C-FAR annually recognizes a C-FAR-funded
research team that has demonstrated outstanding and innovative
team research and outreach. The award is named in honor
of Dr. Donald Holt, a longtime advocate for practical and
sound food and agricultural research. This year's award
was presented to the Illinois Center for Soy Foods.
The Illinois Center for Soy Foods was established in 2000
through identified research priorities and funding from
C-FAR. Its mission is "to create and promote healthy,
economical and good-tasting food products from soybeans
and soy-based ingredients, thereby providing benefits to
growers, processors and consumers in Illinois."
Led by University of Illinois at Urbana-Champaign researchers
Keith Cadwallader, Barbara Klein, Pradeep Khanna and Karl
Weingartner, the center's team of 15 faculty and academic
professionals have used their expertise in food chemistry,
nutrition, management and food technology to undertake a
variety of successful projects and activities to promote
soy foods.
"Over the past seven years, this research team has
provided the necessary expertise and leadership to position
the Center as the world leader in soy foods research, education
and outreach," said W. Lyle Roberts, Jr., chief executive
officer of the Illinois Soybean Association.
The Illinois Center for Soy Foods primary activities include:
o Providing the U.S. soy foods industry with technical assistance.
International food processors recognize the center as the
authoritative source on soy and related processing technologies.
* Conducting cutting-edge research on soy flavor, functionality,
processing, health benefits and allergens. Soy-enhanced
foods are developed for U.S. and international consumers,
including recipes using blends of meat and soy.
* Assisting in incorporating soy in institutional food
service programs and promotes soy foods both in the U.S.
and overseas, especially in developing countries.
* Development of soy-related publications, short courses
and workshops instructing consumers on how to add soy to
their diet. More than 70 presentations have been given to
academic, industry, government and non-government groups
and 22 international extension field visits have been made
to 13 countries.
"These dedicated professionals - through a seamless
integration of a broad scope of activities spanning basic
science, technology development, education of new professionals
and reaching out to organizations and consumers - have,
with C-FAR support, made the Center a worldwide focal point
for scholars and industry groups, researchers and practitioners,
and commercial and government entities in matters of soy
utilization in foods," said Faye Dong, professor and
head of the Department of Food Science and Human Nutrition
at the University of Illinois at Urbana-Champaign.
The center has received additional support from the Midwest
Food Manufacturing Alliance, Archer Daniels Midland, Cargill,
Illinois Soybean Association, National Soybean Research
Laboratory and the USDA and is now self-supporting.
For additional information on the Illinois Center for Soy
Foods please visit www.soyfoodsillinois.uiuc.edu
or contact C-FAR at 217.244.4232 or via email at cfar@aces.uiuc.edu.
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