Advances in Improving the Safety and Quality of Eggs

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).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).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.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.

• Part 1 Pre-harvest safety1.Advances in understanding pathogen contamination of eggs: Koen de Reu, ILVO, Belgium; 2.Advances in understanding and enhancing egg natural defences against pathogens: Nicolas Guyot, INRAE, France; 3.Advances in shell egg safety regulation and oversight: Vincent Guyonnet, University of Montreal, Canada; 4.On-farm monitoring of layer flock health using sensors and modern data analytics: Andrea Pezzuolo, University of Padua, Italy; Part 2 Postharvest safety5.The use of edible coatings to improve the safety and extend the shelf life of eggs: Paula Gabriela da Silva Pires, Federal University Rio Grande Do Sul, Brazil; 6.Pasteurisation treatments for whole and/or liquid egg: Valerie Lechevalier, Agrocampus-Ouest, France; 7.Advances in non-thermal postharvest egg sterilisation techniques to optimise egg safety and quality: Brendan Niemira, USDA-ARS, USA; Part 3 Quality8.Developing and implementing shell egg quality standards: Takehiko Hayakawa, DSM, Japan; 9.Advances in non-destructive testing of egg quality: Silvia Grassi, University of Milan, Italy; 10.Advances in understanding eggshell formation and composition in table eggs: Joel Gautron, INRAE, France; 11.Advances in understanding and exploiting the genetics of egg quality: Petek Settar, Hy-Line International, USA; 12.Regulation of calcium metabolism in laying hens: Michel Duclos, INRAE, France; 13.Biofortification of eggs: Tom Hill, University of Newcastle, UK; 14.Advances in welfare as a quality indicator in egg production: Angela Trocino, University of Padua, Italy; Part 4 Improving the sustainability of egg production15.Assessing the environmental impact of egg production systems: Vincent Guyonnet, University of Montreal, Canada; 16.Improving sustainability of egg production by extending the laying period for hens: Tuen van de Braak, Hendrix Genetics, The Netherlands; 17.Strategies to reduce emissions from layer production systems: Peter Groot Koerkamp, Wageningen University and Research, The Netherlands;