USSEC Consultant Julio Chaves traveled to Texas to escort a group of three Mexican preferred customers who consume U.S. soybeans to manufacture soy foods to the 15th annual short course “Food Extrusion: Cereal, Proteins and Other Ingredients” at Texas A&M University in College Station.  The objectives of this course were to examine the processing of various food ingredients; study the applications and benefits of texturized vegetable protein (TVP) in different food systems; identify current practices for processing TVP; explore extrusion processing and its hardware; learn and understand the processing of whole grain cereals and legumes; and demonstrate different food-related equipment in operation.  This course was presented by instructors involved in the industry who are highly experienced in their field.  The extrusion course proved to be useful for these USSEC customers to get ideas to implement changes in the improvement of their production processes and the quality of their soyfoods based on texturized soybean protein.