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In a context where nutrition is increasingly analyzed and discussed, it is essential to clarify one of the most complete, nutritious and versatile foods: eggs. This course will offer immersive learning about the composition of eggs, and their nutritional, chemical and physical quality characteristics. It will also provide knowledge about the production of laying hens, and the egg industry.
We will use a variety of hands-on demonstrations to ensure a comprehensive understanding of the topics covered.
At the end of the course, participants will be able to distinguish facts from myths about eggs, and fully appreciate this essential food, better understanding the production processes and the nuances that affect their quality.
Goals
Clarify myths and misinformation surrounding egg quality and production, providing a science-based perspective.
Recipients
Nutritionists, Chefs, Pastry Chefs, Egg Producers, Chicken Producers, Enthusiasts, Curious People, General Public
Requirements
Open to all interested parties, no prior knowledge is necessary.
Applications
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Coordination and Trainers
- Magdalene Lordelo
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