Kiran M, Ph. D:is working as Associate Professor at Veterinary College, Bidar, Karnataka Veterinary Animal and Fisheries Sciences University, KarnatakaDr. Kiran, M. working as Associate Professor at Veterinary college, Bidar, KVAFSU Karnataka. After completing B.V.A.H from Veterinary College Bengaluru obtained M.V.Sc with Junior Research Fellowship (ICAR) and Ph.D with Senior Research Fellowship (DST) in Livestock Products Technology (meat science) from Sri Venkateswara Veterinary University, Tirupati, India. His research interests include understanding and improvement of meat quality, especially tenderness using biochemical, ultrastructural, and proteome characterization. He has published more than 25 papers in peer-reviewed national and international journals. He has presented his research findings at various national seminars and won several best oral/poster awards and also presented his research finding at international seminars held at Izmir (Turkey), Colombo (Srilanka) and Cork (Ireland). He is actively involved as editorial member and reviewer of many peer reviewed national and international journals. Currently apart from routine teaching and extension activities he is handling project on edible meat packaging sponsored by Dept. Science and Technology.S. Wilfred Ruban, Ph.Dis currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as an Associate Professor and Head and has his Ph.D from Madras Veterinary College, Chennai.Wilfred Ruban is currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as associate professor and Head and has his Ph.D from Madras Veterinary College, Chennai. He has a excellent academic and industrial experience of over 20 to contribute significantly to meat science. He is actively involved in teaching undergraduate and postgraduate courses related to Livestock Products Technology. The research activities of Dr. Ruban include food safety and antimicrobial resistance in foods of animal origin. He has published his work in both national and international journals. He is actively involved in mentoring both MVSc and PhD students.Deepika Jamadar, M.V.Sccompleted her post-graduation with specialization in the Livestock Products Technology from the College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab. Throughout her academic period.

• 1. Overview of Layer Industry in India Kiran M2. Egg Formation Kiran M3. Structure of an Egg Kiran M4. Chemical Composition of Eggs Kiran M5. Egg production Practices- Housing Vidyasagar6. Egg production Practices- Breeding and Feeding Vidyasagar7. Nutritive Importance of Eggs Kiran M8. Preservation of Eggs Wilfred Ruban S and Kiran M9. Grading of Eggs Wilfred Ruban S and Kiran M10. Handling, Processing, Packaging and Transportation of Eggs Wilfred Ruban S11. Egg Washing Kiran M and Wilfred Ruban S12. Egg as Functional Food Sudheer K13. Microbial challenges and Issues of Egg Deepika Jamadar and Kiran M14. Designer Eggs Wilfred Ruban S and Kiran M15. Evaluation of Egg Quality Using Non-Destructive Methods Kiran M, Wilfred Ruban S and Deepika Jamadar16. Sanitation and Decontamination of Eggs Deepika Jamadar and Kiran M17. Layout and Design of Egg Processing Plant Rajendra Kumar K18 Poultry Egg Waste Deepika Jamadar and Kiran M19. Egg Quality Kiran M20. Egg Quality Deterioration Kiran M, Deepika Jamadar and Wilfred Ruban S21. Egg Quality Evaluation Kiran M, Wilfred Ruban S and Deepika Jamadar22. Marketing Channels and Integration Sushant Handage and Kiran M23. Specialty Eggs Kiran M24. Value Added Convenience Egg Products Kiran M, Wilfred Ruban S and Deepika J25. Organic Eggs Vidyasagar26. Non Food Uses of Eggs Deepika Jamadar and Kiran M27. Traditional Egg Products Bhaskar Reddy GV28. Shelfstable Egg Products Bhaskar Reddy GV

Kiran M, Ph. D:is working as Associate Professor at Veterinary College, Bidar, Karnataka Veterinary Animal and Fisheries Sciences University, KarnatakaDr. Kiran, M. working as Associate Professor at Veterinary college, Bidar, KVAFSU Karnataka. After completing B.V.A.H from Veterinary College Bengaluru obtained M.V.Sc with Junior Research Fellowship (ICAR) and Ph.D with Senior Research Fellowship (DST) in Livestock Products Technology (meat science) from Sri Venkateswara Veterinary University, Tirupati, India. His research interests include understanding and improvement of meat quality, especially tenderness using biochemical, ultrastructural, and proteome characterization. He has published more than 25 papers in peer-reviewed national and international journals. He has presented his research findings at various national seminars and won several best oral/poster awards and also presented his research finding at international seminars held at Izmir (Turkey), Colombo (Srilanka) and Cork (Ireland). He is actively involved as editorial member and reviewer of many peer reviewed national and international journals. Currently apart from routine teaching and extension activities he is handling project on edible meat packaging sponsored by Dept. Science and Technology.S. Wilfred Ruban, Ph.Dis currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as an Associate Professor and Head and has his Ph.D from Madras Veterinary College, Chennai.Wilfred Ruban is currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as associate professor and Head and has his Ph.D from Madras Veterinary College, Chennai. He has a excellent academic and industrial experience of over 20 to contribute significantly to meat science. He is actively involved in teaching undergraduate and postgraduate courses related to Livestock Products Technology. The research activities of Dr. Ruban include food safety and antimicrobial resistance in foods of animal origin. He has published his work in both national and international journals. He is actively involved in mentoring both MVSc and PhD students.Deepika Jamadar, M.V.Sccompleted her post-graduation with specialization in the Livestock Products Technology from the College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab. Throughout her academic period.

• 1. Overview of Layer Industry in India Kiran M2. Egg Formation Kiran M3. Structure of an Egg Kiran M4. Chemical Composition of Eggs Kiran M5. Egg production Practices- Housing Vidyasagar6. Egg production Practices- Breeding and Feeding Vidyasagar7. Nutritive Importance of Eggs Kiran M8. Preservation of Eggs Wilfred Ruban S and Kiran M9. Grading of Eggs Wilfred Ruban S and Kiran M10. Handling, Processing, Packaging and Transportation of Eggs Wilfred Ruban S11. Egg Washing Kiran M and Wilfred Ruban S12. Egg as Functional Food Sudheer K13. Microbial challenges and Issues of Egg Deepika Jamadar and Kiran M14. Designer Eggs Wilfred Ruban S and Kiran M15. Evaluation of Egg Quality Using Non-Destructive Methods Kiran M, Wilfred Ruban S and Deepika Jamadar16. Sanitation and Decontamination of Eggs Deepika Jamadar and Kiran M17. Layout and Design of Egg Processing Plant Rajendra Kumar K18 Poultry Egg Waste Deepika Jamadar and Kiran M19. Egg Quality Kiran M20. Egg Quality Deterioration Kiran M, Deepika Jamadar and Wilfred Ruban S21. Egg Quality Evaluation Kiran M, Wilfred Ruban S and Deepika Jamadar22. Marketing Channels and Integration Sushant Handage and Kiran M23. Specialty Eggs Kiran M24. Value Added Convenience Egg Products Kiran M, Wilfred Ruban S and Deepika J25. Organic Eggs Vidyasagar26. Non Food Uses of Eggs Deepika Jamadar and Kiran M27. Traditional Egg Products Bhaskar Reddy GV28. Shelfstable Egg Products Bhaskar Reddy GV

Kiran M, Ph. D:is working as Associate Professor at Veterinary College, Bidar, Karnataka Veterinary Animal and Fisheries Sciences University, KarnatakaDr. Kiran, M. working as Associate Professor at Veterinary college, Bidar, KVAFSU Karnataka. After completing B.V.A.H from Veterinary College Bengaluru obtained M.V.Sc with Junior Research Fellowship (ICAR) and Ph.D with Senior Research Fellowship (DST) in Livestock Products Technology (meat science) from Sri Venkateswara Veterinary University, Tirupati, India. His research interests include understanding and improvement of meat quality, especially tenderness using biochemical, ultrastructural, and proteome characterization. He has published more than 25 papers in peer-reviewed national and international journals. He has presented his research findings at various national seminars and won several best oral/poster awards and also presented his research finding at international seminars held at Izmir (Turkey), Colombo (Srilanka) and Cork (Ireland). He is actively involved as editorial member and reviewer of many peer reviewed national and international journals. Currently apart from routine teaching and extension activities he is handling project on edible meat packaging sponsored by Dept. Science and Technology.S. Wilfred Ruban, Ph.Dis currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as an Associate Professor and Head and has his Ph.D from Madras Veterinary College, Chennai.Wilfred Ruban is currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as associate professor and Head and has his Ph.D from Madras Veterinary College, Chennai. He has a excellent academic and industrial experience of over 20 to contribute significantly to meat science. He is actively involved in teaching undergraduate and postgraduate courses related to Livestock Products Technology. The research activities of Dr. Ruban include food safety and antimicrobial resistance in foods of animal origin. He has published his work in both national and international journals. He is actively involved in mentoring both MVSc and PhD students.Deepika Jamadar, M.V.Sccompleted her post-graduation with specialization in the Livestock Products Technology from the College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab. Throughout her academic period.

• 1. Overview of Layer Industry in India Kiran M2. Egg Formation Kiran M3. Structure of an Egg Kiran M4. Chemical Composition of Eggs Kiran M5. Egg production Practices- Housing Vidyasagar6. Egg production Practices- Breeding and Feeding Vidyasagar7. Nutritive Importance of Eggs Kiran M8. Preservation of Eggs Wilfred Ruban S and Kiran M9. Grading of Eggs Wilfred Ruban S and Kiran M10. Handling, Processing, Packaging and Transportation of Eggs Wilfred Ruban S11. Egg Washing Kiran M and Wilfred Ruban S12. Egg as Functional Food Sudheer K13. Microbial challenges and Issues of Egg Deepika Jamadar and Kiran M14. Designer Eggs Wilfred Ruban S and Kiran M15. Evaluation of Egg Quality Using Non-Destructive Methods Kiran M, Wilfred Ruban S and Deepika Jamadar16. Sanitation and Decontamination of Eggs Deepika Jamadar and Kiran M17. Layout and Design of Egg Processing Plant Rajendra Kumar K18 Poultry Egg Waste Deepika Jamadar and Kiran M19. Egg Quality Kiran M20. Egg Quality Deterioration Kiran M, Deepika Jamadar and Wilfred Ruban S21. Egg Quality Evaluation Kiran M, Wilfred Ruban S and Deepika Jamadar22. Marketing Channels and Integration Sushant Handage and Kiran M23. Specialty Eggs Kiran M24. Value Added Convenience Egg Products Kiran M, Wilfred Ruban S and Deepika J25. Organic Eggs Vidyasagar26. Non Food Uses of Eggs Deepika Jamadar and Kiran M27. Traditional Egg Products Bhaskar Reddy GV28. Shelfstable Egg Products Bhaskar Reddy GV