Northeast European Customers Take Part in USSEC’s Value Added and Fermented Soy Conference in Greece
Athens, Greece, was chosen by USSEC’s European staff for a regional event that updated U.S. Soy customers from many countries on the nutritional value, quality assurance systems, and the application of second generation of soy feed ingredients.
As speakers covering the soy processing and livestock utilization areas, USSEC invited both distinguished scientists and commercial experts. Dr. Hans Stein, Professor of Animal Science University of Illinois; Dr. Julian Wiseman, Professor of Animal Production, Division of Animal Science University of Nottingham, UK; and Dr. Maria Domoroschenkova, Department of Food Protein & Biotechnology, Research Institute of Fats, St. Petersburg, Russia, represented the scientific side.
Dr. Jan van Eys, GANS, France, and Mr. Rene Schepens, Fermentation Experts, Denmark, provided a more commercial approach to the first half of the conference.
A second part of the event was devoted to the application of aqua species. Dr. Sadasivam Kaushik, European Research Area Chair EcoAqua – ULPGC, Las Palmas Aquitaine, France, and Dr. Yannis Kotzamanis, HCMR, Athens, shared information on the usage of specialty soy products, including fermented soy, in aqua nutrition, especially sea bass and sea bream.
USSEC Director – Animal Focus and Meal Pam Helmsing introduced the participants to the latest findings on the superior quality characteristics of U.S. Soy ingredients.
Among the audience was a group of livestock feed professionals from the northeastern Europe sub-region, accompanied by Jerzy W. Kosieradzki, USSEC Technical Director in that market. Polish, Hungarian and Czech customers tremendously enjoyed the two-day training and stressed that the combination of cutting edge scientific knowledge and commercial application input with a lot of chances for the participants and speakers and USSEC staff worked very well for them.