Introduction to Egg Products Course

September 17/American Egg Board Press Release -- National Egg Products School is an annual four-day hands-on school that is an introduction to egg products held at Auburn University on October 10-14, 2010. This school is an opportunity to learn about the formation of the egg through packaging of the final product. In addition, the course covers egg microbiology and composition, handling, storage, and the processes for producing egg products.

Significant time will be spent on functionality, the marketing of egg products, and the latest research on egg nutrition. American Egg Board’s research chef Walter Zuromski will present a track based on the culinary aspects of egg products with an emphasis on the best product for specific operational needs, focusing on desired functionality and sensory needs.

American Egg Board not only provides instructors for some of the tracks but is a major sponsor of the school. Continuing education credits are available.

To sign up for the course, visit

From the September 20, 2010, Prepared Foods E-dition