Advances in Improving the Safety and Quality of Eggs - Couverture rigide

Couverture rigide

ISBN 10 : 1801468753 ISBN 13 : 9781801468756

Editeur : Burleigh Dodds Science Publishing Limited, 2025

Synopsis

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.

A propos du livre

À propos des auteurs

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. 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).

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.

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.

Dr Vincent Guyonnet is an Invited Scientist at the University of Montreal and Managing Director of FFI Consulting in Canada. In a distinguished career spanning both industry and research, Dr Guyonnet has represented the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank.

Michel Duclos is Research Director (1st class) at INRAE (previously INRA where he led the Avian Research Unit (Unité de Recherches Avicoles) from 2008 to 2016. He is presently Senior Scientist in this unit, now called Avian Biology and Poultry Research (BOA), and is the Vice President of the French branch of the World Poultry Science Association.

Détails de l'édition

• Éditeur: Burleigh Dodds Science Publishing Limited
• Date d'édition: 2025
• Langue: anglais
• ISBN 10: 1801468753
• ISBN 13: 9781801468756
• Reliure: Relié
• Nombre de pages: 512
• Éditeur: Alamprese Professor Cristina, Nys Dr Yves, Mine Professor Yoshinori, Guyonnet Dr Vincent
• Coordonnées du fabricant: non disponible
• Personne responsable: gpsr@libri.de; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne