Eggs are one of the most popular foods in the worldwide, due to
their great taste and versatility, economical value and high
nutritional content. The egg plays an important role in human
diets, both for the nutritional value of its many components (e.g.,
proteins, vitamins, minerals, choline, specific long chain fatty
acids) as well for its wide range of functional characteristics,
including foaming, gelling and emulsifying properties. The egg
sector is a vibrant field with many new developments in terms of
production, processing and commercialization as well research.
Since the beginning of the 21st century, the global production of
eggs has grown by 69.5%, farm production systems have evolved to
improve the welfare of laying hens, many shell egg and egg products
have been developed to address the changing demands of consumers
and our knowledge of the composition of the egg has been boosted by
the use of the latest gene-based technologies. Information on the
science and technology of egg and egg processing is essential to
the work of governments, academia, and industry. The Handbook of
Egg Science and Technology aims to be the first book providing a
complete source of information about egg science and technology,
covering topics such as world egg production, marketing of eggs,
chemistry of egg components, functional properties of egg
components, egg processing, egg product development, shell egg
quality, grading, egg microbiology, egg pasteurization, egg
nutrition and bioactive, egg biotechnology, and sustainability of
egg production. Key Features: Includes the most current and
comprehensive scientific and technical information about egg
science and technology. Presents an ideal guide for professionals
in related food industries, egg business consultants, regulatory
agencies, and research groups Answers the need for a comprehensive
textbook for upper-level undergraduate and graduate courses in food
science, animal science, and poultry departments A global panel of
experts in the field of egg science was gathered with the aim to
provide the most updated information and development on many topics
likely to interest readers ranging from academia and food science
students to managers working in the food production and egg
processing sectors. This handbook is an excellent resource for the
food and poultry industry R&D sectors as well as for experts in
the field of food and nutrition.
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