American Egg Board: Egg Science—Online
American Egg Board’s new eight-lesson online course helps food scientists, research chefs learn more about egg functionalities and contributions to taste, texture and sensory properties
To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group.
This Egg Functionality course is designed specifically as a professional development opportunity for food scientists, research chefs and culinologists.
To support the food industry during these challenging times, the AEB will grant free access to the new Egg Functionality curriculum until the end of 2020. This comprehensive online course earns participants five continuing education credits from the American Culinary Federation (ACF) and can be done safely at home.
“Part of our mission at the AEB is education,” says Phaedra Ruffalo, senior director of market development. “Our goal in creating this course was to help food industry professionals with additional learning and support them in their professional development. That vision holds true as our industry faces a rapidly evolving new normal. We hope to do our part to lessen stress by gifting free valuable licenses to whomever wishes to take the course.”
Egg Science E-Program
The course is delivered in eight lessons, each focused on a particular area of egg functionality and its contribution to a food product’s taste, texture and overall sensory properties.
Ruffalo adds, “Egg products are often used in food processing in a supporting role where they supply unique functionality. This curriculum highlights those areas. Egg products are incredible assets in food production for their functionality, and they’re also a recognizable ingredient that looks great on any product label.”
Functionalities explored range from coagulation and emulsification to foaming, aeration, leavening and structure.
Foodservice Focused Egg Foundations
A second e-learning course focused on basic egg cooking techniques is available for foodservice chefs. The Egg Foundations course online at Rouxbe gives a complete overview of eggs from the farm to the kitchen, including egg anatomy, safety and nutrition.
Students also will learn about purchasing strategies and serving eggs on the menu in both made-to-order and high-volume made-to-hold foodservice operations. Those completing the course earn 25 continuing education credits from ACF.
Currently available free of charge, course fees would normally range from $39.99 to $59.99. Beginning in 2021, course fees will be put toward scholarships and maintenance.
Complete course details and registration can be accessed at eggpro.rouxbe.com.
About the American Egg Board (AEB)
Home of The Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. The AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. The AEB is located in Chicago, Ill.
For more, visit www.aeb.org.
Rouxbe is the world’s leading online culinary school, providing certificate-level instruction to restaurants and hospitality organizations, as well as to serious home cooks and career changers. Rouxbe’s online platform delivers e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.
For more information, please visit www.rouxbe.com.