By Scout Nelson
North Dakota State University Extension will host an educational webinar focused on dry bean nutrition and food innovation on June 2 at 9 a.m. The online event, titled “Bean There, Cooked That: Unpacking the Nutritional Power of Dry Beans,” will take place on Zoom and is open to anyone interested in learning more about dry beans and their health benefits.
The webinar is the second edition of the “Bean There, Cooked That” program. It has been co-developed with the Northarvest Bean Growers Association following positive participation and feedback from last year’s event. Organizers hope this year’s webinar will provide even more detailed information about nutrition, food science, and dry bean production.
“After the strong response last year, we are excited to go even deeper into the nutritional value and health benefits of dry beans,” says Ana Carcedo, NDSU Extension broadleaf crops agronomist.
Several experts will present during the webinar. Julie Garden-Robinson, NDSU Extension food and nutrition specialist, will explain how beans can replace allergenic ingredients in recipes and support healthier meal choices. Ana Carcedo will discuss how farming practices can influence food quality and nutrition.
B. Pam Ismail, professor at the University of Minnesota, will explore how dry beans can be processed into high-quality protein ingredients and how these products support food innovation and nutrition research.
The webinar will also include a live question-and-answer session where participants can interact directly with presenters and ask questions about dry beans, nutrition, and food applications.
There is no cost to attend the webinar, but registration is required. For more information or to register, visit ndsu.ag/bean-there-26 or contact Carcedo at 701-831-5796 or a.carcedo@ndsu.edu.
Photo Credit: north-dakota-state-university
Categories: North Dakota, General