National Egg Products School

The National Egg Products School, sponsored by the University of Georgia (UGA) Department of Poultry Science, the UGA Department of Food Science and Technology, and the American Egg Board, is a biennial, 3.5-day school focusing on eggs and egg products. 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 presentations, 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.

University of Georgia is an Equal Opportunity, Affirmative Action, Veteran, Disability Institution. If you need a reasonable accommodation or language access services, reach out using the contact information provided on this page, at least three weeks prior to the program date.