Event Information
Why you should attend:
The National Egg Products School, sponsored by the University of Georgia, Department of Poultry Science and the American Egg Board, is a biennial, four-day school focusing on eggs and egg products. This year’s school will take place September 23-26th in Athens, GA. Participants will receive a thorough introduction to eggs and egg products, from their initial formation through the packaging of liquid and dried egg products for industrial use. This “farm to fork” review includes side excursions into molecular structure, safety, microbiology and the latest research on egg nutrition. Alongside the pre sentations, the program incorporates hands-on sessions for participants to use a variety of egg ingredients to create products such as angel food cake, ice cream, mayonnaise and custard. The intent is to demonstrate functional characteristics egg ingredients supply to these applications, investigate the scientific principles behind the functionality, and then taste the results. Participants will learn about the effects of impurities or bad processing techniques. Eggs can provide functional benefits such as aeration, binding, humectancy and emulsification. In addition, real egg ingredients create better products in appearance and texture.
Intended Audience:
Personnel for the egg processing industry, food service including food formulators and chefs, egg industry professionals and the allied industry.
Workshop Presenters:
Dr. Manpreet Singh – Extension Food Safety Specialist, UGA Poultry Science
Dr. Christine Alvarado – Senior Food Scientist, Prosur, Inc.
Oscar Garrison – Director of Food Safety, United Egg Producers
Dr. Deana Jones – USDA-ARS, US National Poultry Research Center
Dr. Darrin Karcher – Extension Specialist and Assistant Professor, Purdue University
Elisa Maloberti – Director of Egg Product Marketing, American Egg Board
Dr. Mickey Rubin – Executive Director, Egg Nutrition Center
Dr. Harshavardhan Thippareddi – Professor, UGA Poultry Science
Workshop Topics:
- Egg products and labeling
- Egg products marketing
- Egg functionality and product formulations labs (hands-on activities)
- Regulatory update on FDA egg rule and egg products
- Egg and egg products microbiology
- Food safety and quality program auditing
- Food Safety Modernization Act - relevance to the egg industry
- Unit operations for egg processing
- Equipment and plant design
- Update on egg nutrition research
- Supply chain challenges
Workshop Registration:
The registration fee of $595 ($695 after August 1st) includes breakfast and lunch, refreshments, notebooks, and other relevant materials. We have limited space for the workshop (40 seats), so register soon. Click here for a link to online registration. Please email efs@uga.edu or call (706) 542-2574 with questions or concerns regarding registration.
Hotel Registration:
A block of rooms has been reserved for our workshop. Please check back later for details.
Transportation:
If you will need transportation from the hotel to the workshop, please select "yes" on transportation when registering. Transportation will not be provided from/to the Airport. If you need Transportation from/to the Airport you can contact Groome Transportation shuttle service. Reservations can be made for the shuttle using the link below. Groome makes 18 round trips between Atlanta and Athens each day. Please note that Groome Transportation only picks up at the Atlanta airport, so you would have to travel back to the airport and catch a ride on the shuttle from there. Their website is http:// www.groometransportation.com/athens.html or they can be contacted at (800) 896-9928 or (706) 410-2363.
Cancellation of registration less than two weeks prior to event will result in no refund. You will receive confirmation of your registration by email.