25th Annual Project SOY Plus Finale is happening March 26, 2021 from 9 a.m. to 3 p.m. Public viewing of projects available virtually from 12 to 1:30 p.m. Awards to be presented at 1:30 p.m.
Check out the videos introducing this year Project SOY Plus products!
2019-2020 winners of Project SOY Plus announced.
Nineteen student groups have registered to participate in Project SOY Plus, a record for this plant-based product innovation competition.
Three diploma, 11 undergraduate and five graduate student groups have registered, the most ever in the contest’s 24-year history.
Vegan liqueur, skin exfoliant and aluminum foil substitute win big in Project SOY
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.
A soy-based drinkable yogurt, specialty rolling papers made from soy fibre and an alternative soy-based fuel source are among the winners in this year’s Project SOY (Soybean Opportunities for Youth) competition.
The 20th annual event, held March 18, showcased 13 projects created by University of Guelph students from the Guelph and Ridgetown campuses.
A high-tech epoxy, an industrial seed coating and hair products -– all containing soy — are among the winners in this year’s Project SOY (Soybean Opportunities for Youth) competition.
The 19th annual event held last week in Guelph showcased eight projects from a total of 18 University of Guelph students from the main campus and Alfred and Ridgetown campuses.
Project SOY cash prizes are awarded for diploma, undergraduate and graduate projects. First place in each category wins $2,500, second place receives $1,000 and third place is awarded $500.
Personal lubricants, environmentally friendly packaging and renewable energy all have something in common: soybeans.
Twenty diverse product proposals have been received for the 2013-14 Project SOY competition. Students registered in four graduate teams, 10 undergraduate teams and six diploma category teams will explore the market opportunities and overcome development obstacles to create innovative products with soy.