The American Egg Board has launched a website, www.FunctionalEgg.org, which provides educational information about eggs and egg products geared towards food scientists and food product formulators.
The information is "designed to supplement college and university food science courses to explain the science behind the functional properties of egg products," according to Elisa Maloberti, director of egg product marketing at the American Egg Board. A number of videos on the site cover such topics as "Controlling Crystallization," to help manage crystal formation in ice cream and other frozen foods, and "Coagulation in Refrigerated Desserts," using egg products to create gels. The primary video narrator is Shelly McKee, Ph.D., associate professor in the Department of Poultry Science at Auburn University.
In addition to the videos, a series of quizzes allows food technologists to earn a continuing education certificate, and a personal record log helps viewers keep track of their progress through the series. Other features include a frequently asked questions section and a conversion table for the various egg products available in liquid, solid (dried powders) or shell.
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