Alamprese / Nys / Mine Advances in improving the safety and quality of eggs

Erscheinungsjahr 2025
ISBN: 978-1-80146-876-3
Verlag: Burleigh Dodds
Format: EPUB
Kopierschutz: 0 - No protection

E-Book, Englisch, Band 165, 512 Seiten

Reihe: Burleigh Dodds Series in Agricultural Science

Global egg production continues to rise in line with increasing consumer demand, with an estimated 1.6 trillion shell eggs produced each year. However, with consumer expectations surrounding food now higher than ever, the sector must ensure that key aspects of egg quality and safety are optimised at every stage of the supply chain.

Advances in improving the safety and quality of eggs reviews the latest research in this area and explores how safety can be optimised at both the pre-harvest and postharvest stages of production through a better understanding of pathogen contamination and techniques such as coatings and novel sterilisation techniques. The book also details recent advances in optimising key quality attributes of eggs, including improving eggshell formation, calcium content and biofortification of eggs, as well as how the sustainability of egg production can be improved.

Zielgruppe

University and other researchers in poultry and food science, poultry and egg processors, as well as government and other private sector agencies responsible for regulating the safety, quality and sustainability of poultry production.

Autoren/Hrsg.

Alamprese, Professor Cristina

Alamprese, Cristina

Nys, Dr Yves

Nys, Yves

Mine, Professor Yoshinori

Mine, Yoshinori

Guyonnet, Dr Vincent

Guyonnet, Vincent

Weitere Mitwirkende

de Reu, Dr Koen

Guyot, Dr Nicolas

Guyonnet, Dr Vincent

Pezzuolo, Dr Andrea

Jones, Professor Deana

da Silva Pires, Dr Paula Gabriela

Lechevalier, Dr Valerie

Niemira, Dr Brendan

Hayakawa, Dr Takehiko

Grassi, Dr Silvia

Gautron, Dr Joel

Settar, Dr Petek

Duclos, Dr Michel

Hill, Professor Tom

Trocino, Prof Angela

van de Braak, Mr Tuen

Groot Koerkamp, Professor Peter

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften Nachhaltige Landwirtschaft
• Naturwissenschaften Agrarwissenschaften Tierhaltung Geflügelzucht
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Über Autor(innen)

Guyonnet, Dr Vincent
Dr Vincent Guyonnet is Managing Director of FFI Consulting in Canada, advising the poultry sector on key topics such as animal welfare, sustainability and the marketing of eggs. A distinguished career spanning both industry and research includes representing the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank. Dr Guyonnet is also the Global Coordinator for Poultry health and Production with the organisation World Veterinary Education in Production Animal Health (WVEPAH).

Nys, Dr Yves
Dr Yves Nys is former Research Director for the Poultry Unit at INRAE, France. As a scientist, he studied calcium metabolism in hens (eggshell quality and fabric), mineral nutrition and egg quality (nutritional value and biological activity of egg proteins). With over 200 publications, Dr Nys is regarded as one of the world’s leading authorities on optimising the nutrition of laying hens. The recipient of a number of awards for his research, he has served as Vice-President of the WPSA, president of the European Federation and has coordinated two major EU research projects on egg quality.

Alamprese, Professor Cristina
Dr Cristina Alamprese is Full Professor of Food Science and Technology in the Department of Food, Environmental and Nutritional Sciences at the University of Milan, Italy. Professor Alamprese is current Chair of Working Group 4 (Quality of Eggs and Egg Products) of the World Poultry Science Association (WPSA). With over 70 indexed publications, she is internationally known for her research on food design as well as monitoring and optimising quality in food processing operations.

Mine, Professor Yoshinori
Dr Yoshinori Mine is Full Professor in the Department of Food Science at the University of Guelph, Canada. Professor Mine is on the editorial board of a number of leading journals. Winner of a number of awards, he is internationally renowned for his contribution to research on egg science and the nutraceutical properties of eggs for human health. He has published 5 books, 37 book chapters, 15 review articles and 182 papers in peer-reviewed international journals.

Guyonnet, Dr Vincent
Dr Vincent Guyonnet is Managing Director of FFI Consulting in Canada, advising the poultry sector on key topics such as animal welfare, sustainability and the marketing of eggs. A distinguished career spanning both industry and research includes representing the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank. Dr Guyonnet is also the Global Coordinator for Poultry health and Production with the organisation World Veterinary Education in Production Animal Health (WVEPAH).