Title
Bean There, Cooked That: Unpacking the Nutritional Power of Dry Beans
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2026-06-02 09:00:00
2026-06-02 11:00:00
Bean There, Cooked That: Unpacking the Nutritional Power of Dry Beans
About the Webinars:Learn about dry beans' nutritional value and their benefits. Links to the recordings will be posted. TopicPresenterRecordingCooking with Beans: Simple Swaps & Digestibility Tips (20 minutes)Recipes using dry beans as substitutes, including food preparation tips and practices to help reduce flatulence.Julie Garden-Robinson, NDSU Professor and Food and Nutrition Specialist Popping Beans & Protein Insights: From Innovation to Analysis (20 minutes)Latest advances in popping beans, along with a dry bean protein characterization.Juan Osorno, NDSU Professor and Dry Bean BreederCarly George, MS Student From Field to Functional: Unlocking Protein Power from Dry Beans (20 minutes)Explore how dry beans can be transformed into high-quality protein ingredients and what that means for nutrition, and food innovation.B Pam Ismail, UM Professor and Founder and Director, Plant Protein Innovation Center From Field to Food: How Agronomy Shapes Nutritional Quality (20 minutes)How management decisions farmers make in the field influence the nutrient content of the food we produce.Ana Carcedo, NDSU Broadleaf Crops Agronomist Dry Bean Possibilities: Through Processing and Product Development (20 minutes)Edil Vidal Torres, Food Technologist, NCI
Live Zoom Webinar
NDSU Agriculture
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America/Chicago
public
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Live Zoom Webinar
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About the Webinars:
Learn about dry beans' nutritional value and their benefits. Links to the recordings will be posted.
| Topic | Presenter | Recording |
|---|---|---|
| Cooking with Beans: Simple Swaps & Digestibility Tips (20 minutes) Recipes using dry beans as substitutes, including food preparation tips and practices to help reduce flatulence. | Julie Garden-Robinson, NDSU Professor and Food and Nutrition Specialist | |
| Popping Beans & Protein Insights: From Innovation to Analysis (20 minutes) Latest advances in popping beans, along with a dry bean protein characterization. |
| |
| From Field to Functional: Unlocking Protein Power from Dry Beans (20 minutes) Explore how dry beans can be transformed into high-quality protein ingredients and what that means for nutrition, and food innovation. | B Pam Ismail, UM Professor and Founder and Director, Plant Protein Innovation Center | |
| From Field to Food: How Agronomy Shapes Nutritional Quality (20 minutes) How management decisions farmers make in the field influence the nutrient content of the food we produce. | Ana Carcedo, NDSU Broadleaf Crops Agronomist | |
| Dry Bean Possibilities: Through Processing and Product Development (20 minutes) | Edil Vidal Torres, Food Technologist, NCI |
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About the Presenters
Juan Osorno profile
Recent article NDSU’s dry bean breeding program seeks to impact global food security
Photo Credit:
NDSU photo
Carly George, MS Student LinkedIn Profile
Supported by
Contact Information
Contact Information
Ana Carcedo, NDSU Extension Extension Agronomist / Broadleaf Crops
Requests for accommodations related to disability should be made to the event contact person at least two weeks in advance of the event.
