The National Egg Products School, sponsored by the Auburn University Food Systems Institute 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 19-22, 2016 in Auburn.
The course brings together experts interested 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. Deana Jones, a research food technologist with USDA ARS in Athens, Georgia, is the school’s director.
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.