Sushil Dhital had the pleasure of presenting his team’s recent work on drivers for Hard to Cook (HTC) in beans at the Cereals & Grains Annual Conference 2025 held in St. Paul, Minnesota.

In this presentation, he introduced a new hypothesis on the role of starch, protein, and lipids—in addition to the conventional cell wall crosslinking model—to explain how HTC influences bean hydration and structural transitions.