National Egg Products School Opens Registration

April 12, 2018

The National Egg Products School, sponsored by the University of Georgia, Department of Poultry Science and the American Egg Board, is a biennial, four-day school focusing on eggs and egg products. This year’s school will take place September 10-13, 2018, in Athens, GA.   Click here to register.

Participants will receive a thorough introduction to eggs and egg products, from their initial formation through the packaging of liquid and dried eggs for industrial use. This “farm to fork” review includes excursions into molecular structure, safety, microbiology and the latest research on egg nutrition.

Alongside the presentations, the program incorporates hands-on sessions for participants to use a variety of egg ingredients to create products such as angel food cake, ice cream, mayonnaise and custard. The intent is to demonstrate the functional characteristics supplied by egg ingredients to these applications, investigate the scientific principles behind the functionality, and then taste the results. Participants will also learn about the effects of impurities or bad processing techniques.