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Upcoming Global Bean Project Event: Novel Ways to Use Legumes and Their Nutritional Benefits
Join us online in our Zoom Meeting: Tuesday 20th May 2025 | 17:00 – 18:30 CET
Join us at this Zoom Link
https://us06web.zoom.us/j/9739997555?pwd=L0ZIWWxQZGNQR28rVXJNVUw5VTAxdz09&omn=86887795341
Meeting ID: 973 999 7555
Passcode: 9997555
Find your local number: https://us06web.zoom.us/u/kx31L5COQ
Join us for an inspiring speaker series exploring Novel Ways to Use Legumes and Their Nutritional Benefits! Discover how these humble yet powerful plants are revolutionizing the way we eat—from sustainable protein alternatives to unexpected culinary innovations. On May 20th, you’ll have the opportunity to hear from a food scientist and university academic and author as they unveil the latest research on legumes’ role in novel protein extraction techniques and health. Whether you’re a gardener, cook, farmer, a health enthusiast, or just legume-curious, this series will open your eyes (and palate) to the future of food. Don’t miss it!
We’re thrilled to welcome Susan Young, author of the recently published Growing Beans, to our speaker series. In her talk, “Why Beans Are a Superfood,” Susan will share fascinating insights into the health benefits of beans, drawn from her extensive research for the book. After a distinguished career as a university academic, Susan turned her passion for vegetable gardening into a deeper exploration of beans—not just as a key to a healthy diet, but as a vital ingredient in a more sustainable planet. Get ready to see this everyday food in a whole new light!
Our second speaker, Lydia Campbell will delve into the innovative side of legumes with her talk on Protein Extracts from Fava Beans: How They’re Used in Food Products. Lydia brings a fresh perspective on how this versatile bean is being transformed into high-value protein ingredients for modern food applications. She’ll explore the cutting-edge processing techniques that are turning fava beans into the building blocks of tomorrow’s sustainable food solutions.
After our speakers have shared their knowledge we will open up the floor for discussion on other aspects of legume transformation processes and innovative diets with the question:
What other transformations or uses of legumes do you see emerging in your field or community, and how might they impact our diets or food systems?
For further details contact: info@globalbean.eu
