Program will take place Sept. 15-17, 2020, at the University of Georgia, Athens
National Egg Products School, sponsored by the American Egg Board and hosted by University of Georgia’s Department of Poultry Science, in partnership with North Carolina State University and Purdue University, is now open for registration.
The biennial, four-day program gives attendees an in-depth farm-to-fork review of eggs and egg products, including hands-on sessions, exploring the innate functionality of eggs. Course material covers eggs from their initial formation all the way through to packaging for industrial use. The program is intended for those involved in the egg industry, egg processing, allied industries and foodservice (including bakers, food formulators and chefs).