Eggs are one of the most popular foods in the worldwide, due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in human diets, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many shell egg and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the use of the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to the work of governments, academia, and industry. The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, shell egg quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive, egg biotechnology, and sustainability of egg production. Key Features:Includes the most current and comprehensive scientific and technical information about egg science and technology. Presents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies, and research groups Answers the need for a c

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