There is significant time 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 with a focus 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 may be available. For more information or to sign up for the course, visit http://www.ag.auburn.edu/poul/neps/.