PARK RIDGE, Ill. — National Egg Products School is a three-day, hands-on course for food formulators, which explores the incredibly functional egg and its role in food product development. Held every other year at Auburn University in Auburn, Ala., this year's program will be on Sept. 15-17.
The course is designed to give food formulators a thorough introduction to eggs and egg products from their initial formation through to the packaging of liquid and dried egg products for industrial use. Poultry science and food science experts from various universities cover egg microbiology and composition, handling, storage and. . .
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