Convened a new Award for Research around egg products
The Institute of Egg Studies (IEH) has announced the twentieth edition of the Research Prize for completed jobs or projects any of the following topics: egg composition, quality of eggs and egg products, use and consumption of egg and egg products or sustainability in the production of eggs and egg products. The prize, worth 10,000 euros, will be presented at the ceremony commemorating the World Egg Day, celebrated in October.
The rules of the competition are available on the website of IEH and Entries can be submitted until 15 June. The jury, composed of experts of the Advisory Board of the Institute in the most diverse subjects related to egg, will meet in July to choose the winner.
Since its inception, this award has decisively supported the work of young researchers and Spanish teams in various areas related to the egg, with very positive results. In 2015 the winner was the Bioprocessing Technology Group and Reactors at the University of Oviedo, for his work “New products derived from the yolk and its fractions for the sectors of packaging, cosmetics and food.”
The researchers were able to separate the yolk into two fractions (granules and plasma), with different technological and nutritional characteristics, from which have developed foods low in fat and cholesterol as mayonnaise or pastry, moisturizers and biofilms for packaging and preservation . You can view all the winners of the Award for Research on the web.
IEH
The Egg Research Institute’s objectives is to support research, development and dissemination of the egg in relation to food, nutrition, public health and the factors that determine its quality in production and processing. The Institute collaborates with the Interprofessional Organization and Egg Products (Inprovo) in these tasks.
Source: Inprovo
