1st Edition

Handbook of Egg Science and Technology

    806 Pages 69 Color & 180 B/W Illustrations
    by CRC Press

    806 Pages 69 Color & 180 B/W Illustrations
    by CRC Press

    Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, 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 as 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 eggshell 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 latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to 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, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production.


    • 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 comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departments

    A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, R&D sectors, as well as experts in the field of food and nutrition.

    PART I: Introduction

    CHAPTER 1: Introduction

    Yoshinori Mine and Vincent Guyonnet

    CHAPTER 2: World egg production and marketing trends

    Vincent Guyonnet

    PART II: Chemistry and Characterization of Egg Components.

    CHAPTER 3. Egg biosynthesis, structure and general composition

    Joël Gautron, Nicolas Guyot and Sophie Réhault-Godbert

    CHAPTER 4. Eggshell and membranes

    Tamer A. E. Ahmed, Garima Kulshreshtha, Manar Younes, and Maxwell Hincke

    CHAPTER 5. Egg white

    Françoise Nau

    CHAPTER 6. Egg yolk constituents and structures

    Marc Anton

    CHAPTER 7. Egg pigments, minerals, enzymes and vitamins

    Yue Zhang, Suyun Zhang, Yunsi Guo

    PART III: Functional Properties of Egg Components

    CHAPTER 8. Egg white protein functionality.

    Yujie Chi and Zihong Ma

    CHAPTER 9. Egg yolk lipid and protein functionality

    Yujie Chi and Zihong Ma

    PART IV: Processing of Egg and its Application in Food System

    CHAPTER 10. Egg processing plant design – From shell eggs to liquid and powder egg


    Hans Chr. D. Rasmussen, Roberto Colavitti, Giosuè Casagrande, Jan Høy Carstens, and Paolo Bonato

    CHAPTER 11. Eggshell calcium

    Hiroyuki Shidara,

    CHAPTER 12. Application of eggs in food product development

    Hiroyuki Shidara, Kazuto Arimitsu ,Takeya Miyashita, Gouta Uematsu, Satoshi Akiniwa, Noriaki Nishijima, Yoshifumi Oda, Hidekazu Takeuch, Takashi Kojima

    CHAPTER 13. Traditional egg and egg products.

    Hajime Hatta, Yonggang Tu, David Cassin and Yoshinori Mine

    CHAPTER 14. Innovative strategy to new egg product development

    Vincent Guyonnet, Hajime Hatta, Yoshie Ueno, Hiroyuki Shidara, Tetsuya Miyamoto, Akihiro Handa, and Yoshinori Mine 

    PART V: Shell Egg Quality

    CHAPTER 15. Egg shell and yolk colour

    Takehiko Hayakawa

    CHAPTER 16. Measurement of shell egg quality

    Hajime Hatta, and Nanase Kubo

    CHAPTER 17. Shelf-life of eggs

    Hajime Hatta, and Nanase Kubo

    CHAPTER 18. Regulations for shell eggs in different countries.

    Vincent Guyonnet

    PART VI: Microbiology, Quality and Safety.

    CHAPTER 19. Egg proteomics and egg quality

    Yaqi Meng, Fang Geng and Ning Qiu

    CHAPTER 20. Microbiology of egg and egg products

    Florence Baron Clarisse Techer, and Sophie Jan

    PART VII: Bioactives of Egg Components.

    CHAPTER 21. Egg shell membrane

    Lingjiao Zhu, Limei Wang, Yuting Zheng, Xi Huang

    CHAPTER 22. Bioactives of egg white proteins and peptides

    Xiaoyu Bao, Zihan Wang, Jianping Wu

    CHAPTER 23. Egg yolk proteins and peptides

    Feng, Xi, Huang, Xi and Ahn, Dong U.

    CHAPTER 24. Egg bioactives and chronic degenerative diseases

    Jack N. Losso, Manish Thapaliya and Achyut Adhikari

    CHAPTER 25. Egg yolk lipids

    Fang Yang and Luyan Yu

    CHAPTER 26. Lysozyme-anti-microbial agent and applications.

    Jack N. Losso, Arissara Phosanam, Achyut Adhikari

    CHAPTER 27. Egg yolk antibody-IgY.

    Shofiqur Rahman

    CHAPTER 28. Minor components of egg.

    Yaqi Meng and Ning Qiu

    PART VIII: Egg Nutrition and Human Health

    CHAPTER 29. Nutritional facts about eggs

    Vincent Guyonnet,

    CHAPTER 30. Egg Consumption and Cardiovascular Disease

    Tasnim F. Imran, Trevor Toavs, Mahnoor Khalid, and Luc Djoussé

    CHAPTER 31. Egg allergy

    Yoshinori Mine 

    CHAPTER 32. Dietary egg and chronic diseases---prevention of metabolic disorders 

    Yoshimi Kishimoto

    CHAPTER 33. Effect of dietary eggs on microbiota

    Xiang Duan, and Ning Qiu

    CHAPTER 34. Egg and sport nutrition

    Ning Qiu

    CHAPTER 35. Egg and bone health

    Pauline Duffuler, Khushwant S.Bhullar, Jianping Wu

    CHAPTER 36. Egg and brain health

    Hua Zhang and Yoshinori Mine

    CHAPTER 37. Egg carotenoid and eye health

    Katherine Alvarado-Ramos, Claire Bordat and Emmanuelle Reboul

    CHAPTER 38. Evidence-based nutrition-fortified eggs

    ―omega-3 egg, folate egg, lutein egg, VD egg, etc.―

    Hajime Hatta,

    PART IX: Egg Biotechnology

    CHAPTER 39. Genome editing and its application to egg biotechnology

    Jae Yong Han, and Jin Se Park

    CHAPTER 40. Ex-ovo culture system of egg

    Yutaka Tahara and Yasumi Horimoto

    CHAPTER 41. Egg and embryonic development

    Yaqi Meng and Ning Qiu

    PART X: Production & Sustainability

    CHAPTER 42. The sustainability of the egg sector - Opportunities and mitigation strategies.

    Vincent Guyonnet, and Audrey E.M. Guyonnet

    CHAPTER 43. List of key resources in the egg sector

    Yoshinori Mine, Ph.D. and Vincent Guyonnet


    Prof. Yoshinori Mine (Editor)

    Dr. Yoshinori Mine earned his Ph.D. Biochemistry from Tokyo University of Agriculture and Technology in Japan in 1993. Dr. Mine joined the University of Guelph (Ontario, Canada) in 1996 as a faculty member at Department of Food Science. Currently, he is a full professor (since 2005). He is a recipient of PREA (The Premier’s Research Excellence Award) in 2000 and American Egg Board Research award in 2005. Dr. Mine is also an Associate Editor for Journal of Agricultural and Food Chemistry journal (ACS publications) since 2010 and serving on editorial advisory board member of international journals of J. Functional Foods, Food Biosci., Int. J. Food Sci. Tech., and Nature-Sci. of Food. He is also actively involved in numerous international food and health related symposiums as an invited speaker and advisor of food and health ingredient companies. Dr. Mine’s primary research focus is molecular approaches to the study of structure-function relationships of bioactive proteins/peptides and egg allergy, to enhance human intestinal health. His group is exploring novel approaches to cure chronic oxidative stress and inflammation using dietary peptides, amino acids and pro-/prebiotics as well as understanding mechanism of actions of food factors-gene interactions. Recently, his group has demonstrated a new proof of concept of long-term low grade chronic inflammation and potential risk of metabolic disorders. This impacts to microbiota and signaling molecules. He has published 5 books, 37 book chapters, 15 review articles, 162 original papers to the peer-reviewed international journals.

    Prof. Hajime Hatta, Ph.D. (Associate editor)

    After graduating from Osaka City University with a degree in biology, Hajime Hatta has researched hen’s egg for almost 40 years. This experience includes working for the egg processing company, Taiyo Kagaku Co., Ltd, for 18 years. While working in R & D for Taiyo, he studied food science at Kyoto University and The University of British Columbia for three years. After gaining valuable experience at these universities, he became interested in researching egg yolk antibodies (IgY). He then organized an IgY project funded by the Japanese Science and Technology Agency for five years, beginning in 1991. Several specific-IgY fortified foods and feeds to prevent dental caries or fish diseases were developed for the first time in the world through this IgY project. From his work on this project, he was given awards in Technological Research for Industrial Applications of IgY from the Japanese Association for Bioscience, Biotechnology, and Agro-chemistry in 1994. Afterward, he got an academic position at Kyoto Women’s University in 1998. In addition, he established the Japanese Egg Science Forum in 2003. The forum has been held annually in Kyoto Women’s University and hosts about 300 delegates involved in egg research and the egg industry. In recent years, he has been enjoying teaching food science and researching egg yolk IgY and the functionalities of egg in foods.

    Dr. Vincent Guyonnet, DVM, Ph.D, Dipl. ACPV (Associate editor)

    Vincent Guyonnet obtained his DVM degree from Lyon, France (1987) and his Ph.D degree in Poultry Science from The University of Georgia, USA (1991). During his career, Vincent has worked closely with the Poultry sector, first from the Animal Health side and then from the production and food processing side. Concurrently, he has represented the global Poultry & Egg sectors with intergovernmental organizations (OIE, FAO, World Bank) to address global issues such as animal welfare, climate change, and the overall sustainability of animal production. Vincent has taught on various topics related to egg production and is currently a lecturer with the World Veterinary Education in Production Animal Health (Luxembourg) and the Ly Ja Poultry School (China). Vincent has authored 4 book chapters, 13 refereed articles, presented at 45 international scientific conferences, often as an invited speaker, and writes regularly editorials for international Poultry magazines.

    Prof. Françoise NAU  (Associate editor)

    Agronomist (graduated in 1986) and PhD in agronomic sciences (graduated in 1991), I am Professor in Food Science at Agrocampus Ouest (Rennes, France) which is an “elite public university-level college” for life and environmental sciences and technologies, with training and research activities ranging from food production to landscape architecture. After 3 years in research and development for private companies (pharmaceutical and egg product industry), I was recruited as assistant professor in 1993, and got a professor position in 2003. Since 2016, I am the head of the department of Animal Science, Food Science and Nutrition of Agrocampus Ouest. My teaching areas are physico-chemistry and food science and technology, including a special focus on ingredient functionalities and egg and dairy science. My research activity is incorporated within the framework of the general pattern of the UMR1253 INRAE-Institut Agro “Dairy and egg science and technology”. My area of expertise is protein physico-chemistry, and for 15 years, I specifically worked on functional properties and fractionation of egg white proteins. Since 2010, I am particularly interested in the understanding of digestion process in relationship with food processing and food structure and texture on one hand, and in protein biofunctionality (mainly antimicrobial properties of egg white proteins and peptides).

    Prof. Ning Qiu, Ph.D. (Associate Editor)

    Dr. Ning Qiu’s research areas include application of quantitative proteomics to investigate avian egg protein nutrition and functions and modulation of gut microbiota influenced by egg proteins. He obtained his Bachelor’s Degree in Bioengineering from Jiangnan University in 2000 and a PhD in Microbiology from Huazhong Agricultural University in 2010. Currently, he is an Associate Professor at Huazhong Agricultural University. He has a number of honors and scientific publications to his credit including Advisor for Monitoring and Analysis of Egg Processing Industry (Ministry of Agriculture of China), Member of Youth Committee of National R&D System for Agricultural Products Processing Technology, External Enterprise Tutor of CP Group, etc.