Calendar of Key Dates
A cream liqueur for vegan- and lactose-intolerant consumers, a soybean-based skin exfoliant and edible soy protein substitute for aluminum foil are this year’s first-place projects at the University of Guelph’s 23rd annual Project SOY competition.
2 days 6 hours ago
RT @TheUrbanCowboy: Ready for prime time: Soy-based Willow Lake Cheese, a winning Project SOY entry from University of #Guelph students… https://t.co/74k9eRsZ0g
6 months 53 min ago
RT @UofGResearch: A cream liqueur for vegan- and lactose-intolerant #consumers, a #soybean-based skin exfoliant and edible soy protei… https://t.co/jk9H0xmKZ8
6 months 5 days ago
Be sure to check out our competition finale at 1 Stone Road West on March 15th from 2:00-3:00pm. There will be a ch… https://t.co/Ys4rEWgz3p