The National Egg Products School, sponsored by the University of Georgia, Department of Poultry Science and the American Egg Board, is now open for registration. The biennial, four-day program gives attendees an in-depth farm to fork review of eggs and egg products, including hands-on sessions, exploring the innate functionality of eggs. The course material covers eggs from their initial formation all the way through to packaging for industrial use. The program is intended for those involved in the egg industry, egg processing, allied industries and foodservice (including bakers, food formulators and chefs.)
In addition to egg basics, students will learn about troubleshooting processing, egg safety, regulations, safe handling and storage from a faculty of academics and industry experts.
Topics agenda:
Egg products and labeling
Egg products marketing
Egg functionality and product formulations labs
(hands-on activities)
Regulatory update on FDA egg rule and Egg products
Egg and egg products microbiology
Food safety and quality program auditing
Food Safety Modernization Act – relevance to the egg industry
Unit operations for egg processing
Equipment and plant design
Update on egg nutrition research
Supply chain challenges
Workshop attendance is limited to 50 participants. For questions regarding the National Egg Products School, contact Jeniece Vinson at jgvinson@uga.edu or 706-542-1371. To register online.
About the American Egg Board (AEB)
Home of the Incredible Egg, the AEB is the US egg industry’s national commodity marketing board. The AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. The AEB is located in Chicago.
For more, visit www.aeb.org.
