ATHENS, Ga. — 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 Sept. 10-13, 2018 in Athens, Ga.
The course brings together experts in poultry science and egg functionality from the USDA Agricultural Research Service (ARS) and universities such as Iowa State, Texas A&M and North Carolina State. Dr. Manpreet Singh, an Extension food safety specialist and professor in the Department of Poultry Science at the University of Georgia is the director of the school.
Participants include food formulators, chefs and egg industry professionals, who receive a thorough introduction to eggs and egg products, from their initial formation through the packaging of liquid and dried egg products for industrial use. This “farm-to-fork” review includes side excursions into molecular structure, safety, microbiology and the latest research on egg nutrition.
Alongside the educational lectures and presentations, the program incorporates hands-on sessions where participants 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 egg ingredients supply to these applications, investigate the scientific principles behind the functionality, and then taste the results.
Participants also learn about the effects of impurities or bad processing techniques. Eggs can provide functional benefits such as aeration, binding, humectancy and emulsification. In addition, real egg ingredients create better products in appearance and texture, organizers noted.
More information can be obtained by contacting Singh by e-mail at email@example.com.