Researchers from around the world have created a forum to share research findings with the egg industry and egg consumers. This forum serves as a catalyst to foster the exchange of ideas between industry sector and health-science community and creates a synergy among all the participating sectors of the egg industry and consumers around the world. The impact of this forum has been remarkably positive and the egg researchers, industry and consumers alike are so supportive that the 3rd forum has been organized to be held again in April 18 - 21, 2004, Banff Center, Banff, Alberta. The 1st Symposium was organized in 1992 and dealt with “Egg Uses and Processing Technologies”, and the 2nd one was held in 1998 highlighting the misconception of egg cholesterol and chronic diseases.
The theme of the 3rd symposium is “Egg as Nature’s Perfect Functional Food”. This forum will explore the very life supporting property of eggs in the five discipline areas of processing technology, nutritional enhancement, immunology, functional/nutraceuticals for health promotion and marketing. The program consists of five scientific sessions. Five keynote speakers for each session will be invited to cover the designated theme of each session. Full papers delivered by 25 oral speakers and poster presentation will be edited and published as a post-symposium proceeding book.
To attend or to present a scientific paper, a pre-registration form can be completed and sent by email or fax.
Contact Sharon Katzeff, Symposium Secretary ([email protected]), or Jeong Seok Sim, PhD, FICN, Professor for assistance or questions.
Please plan to attend this symposium and the inspirational experience of the majestic Canadian Rockies.
Jeong Seok Sim, PhD, FICN, Professor
Poultry Nutrition and Product Technology
Banff Egg Symposium Chair.
AFNS, University of Alberta
Edmonton, Alberta Canada T6G 2P5
780-492-7687, 492-4265 (fax), [email protected]