Part 1 Egg composition and chemistry
1.Composition and properties of eggshell: Maureen Bain, University of Glasgow, UK
2.Composition and properties of egg white: Kaustav Majumder, University of Nebraska, Lincoln, USA and Yoshinori Mine, University of Guelph, Canada
3.The nutritional and physiological functions of egg yolk components: Yasumi Horimoto, University of Guelph, Canada and Hajime Hatta, Kyoto Women's University, Japan
Part 2 Safety
4.Pathogens affecting table eggs: Kapil Chousalker, University of Adelaide, Australia and Kylie Hewson, Australian Chicken Meat Federation, Australia
5.Mechanisms for transmissions of pathogens into eggs: Sophie Jan and Florence Baron, Agrocampus Ouest-INRA, France
6.Sampling and detection of Salmonella in eggs: Richard K. Gast, United States Department of Agriculture, USA
7.Understanding the natural antibacterial defences of egg white and their regulation: Nicolas Guyot, Sophie Rehault-Godbert, Yves Nys, INRA, France; and Florence Baron, INRA - Agrocampus Ouest, France
8.The effects of laying hen housing systems on egg safety and quality: Deana R. Jones, US Department of Agriculture, Agricultural Research Service, USA
9.Egg washing to ensure product safety: Margaret Sexton, Primary Industries and Regions, South Australia (PIRSA), Australia
10. New developments in packaging of eggs to improve safety and quality: Pietro Rocculi, University of Bologna, Italy
Part 3 Sensory and nutritional quality
11.Egg quality: consumer preferences and measurement techniques: Bart De Ketelaere, Katholieke Universiteit Leuven, Belgium; Koen De Reu, Institute for Agricultural and Fisheries Research (ILVO), Belgium; and Steven Vermeir, Katholieke Universiteit Leuven, Belgium
12.Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland
13. Understanding and improving the shelf-life of eggs: Juliet R. Roberts, University of New England, Australia
14.The nutritional role of eggs: Tia M. Rains and Mitch Kanter, Egg Nutrition Centre, USA
15.Nutraceutical benefits of eggs: Hoon H. Sunwoo and Naiyana Gujral, University of Alberta, Canada
16.Enhancing the nutritional profile of eggs: Erin M. Goldberg and Neijat Mohamed, University of Manitoba, Canada and James D. House, University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine, Canada
17.Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, and Hy-Line International, USA and Janet E. Fulton, Hy-line International, USA
