Overview

This book provides a comprehensive review of the latest research on key aspects of safety, quality and sustainability in poultry layer production, including recent advances on how to optimise egg quality and safety to better meet the needs and expectations of consumers.

Full Product Details

9781801468756

Table of Contents

Reviews

Author Information

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.

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