National Egg Products School, an annual three-day hands-on school that is an introduction to egg products, will be held at Auburn University October 15-17, 2012. This school is a perfect opportunity to learn about the formation of the egg through packaging of the final product. In addition, the course covers egg microbiology and composition, handling, storage, and the processes for producing egg products.

There is significant time spent on functionality, the marketing of egg products, and the latest research on egg nutrition. American Egg Board’s Research Chef Walter Zuromski will present a track based on the culinary aspects of egg products with an emphasis on the best product for specific operational needs with a focus on desired functionality and sensory needs.

American Egg Board not only provides instructors for some of the tracks  but is a major sponsor of the school. Continuing education credits may be available. For more information or to sign up for the course, visit http://www.ag.auburn.edu/poul/neps/.