The first six videos cover such topics as "Controlling Crystallization," to help manage crystal formation in ice cream and other frozen foods, or "Coagulation in Refrigerated Desserts," utilizing egg products to create gels. The primary narrator is Shelly McKee, Ph.D., associate professor in the Department of Poultry Science at Auburn University, Auburn, Alabama.

 "I was quite excited to work with the American Egg Board on this project," says McKee. "A visual presentation of this caliber is like watching a technical paper come to life, with all the practical application information a formulator could wish in a condensed form."

 In addition to the videos, a series of quizzes enables food technologists to earn a certificate for Continuing Education, and a personal record log helps viewers keep track of their progress through the series. Extra features include a FAQ section and a conversion table for the various egg products available, liquid, solid (dried powders) or shell. For more information, visit http://www.aeb.org

From the June 13, 2011,Prepared Foods' Daily News.