They call it “technology prospecting,” but the Soy Technology Program is really a multi-step process developed and fine-tuned by the Ohio BioProducts Innovation Center (OBIC) and the Ohio Soybean Council (OSC) to evaluate new and emerging technologies for fit within the marketplace.

At Toledo’s Center for Innovative Food Technology (CIFT), programs go beyond food, towards green, and focus on opportunity. Their clientele ranges from food producers/processors to agribusiness and greenhouses and on to food equipment manufacturers, restaurant and food service companies, and last, but certainly not least, entrepreneurs.