CHICAGO (April 7, 2020)<\/strong> \u2014 To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group. This Egg Functionality course is designed specifically as a professional development opportunity for food scientists, research chefs and culinologists.<\/p>\n\n\n\n To support the food industry during these challenging times, the AEB will be granting free access to the new Egg Functionality curriculum until the end of 2020. This comprehensive online course earns participants five continuing education credits from the American Culinary Federation (ACF) and can be done safely at home.<\/p>\n\n\n\n \u201cPart of our mission at the AEB is education,\u201d says Phaedra Ruffalo, senior director of market development. \u201cOur goal in creating this course was to help food industry professionals with additional learning and support them in their professional development. That vision holds true as our industry faces a rapidly evolving new normal. We hope to do our part to lessen stress by gifting free valuable licenses to whomever wishes to take the course.\u201d<\/p>\n\n\n\n Egg Science E-Program<\/strong>
The course is delivered in eight lessons, each focused on a particular area of egg functionality and its contribution to a food product\u2019s taste, texture and overall sensory properties. Ruffalo adds, \u201cegg products are often used in food processing in a supporting role where they supply unique functionality. This curriculum highlights those areas. Egg products are incredible assets in food production for their functionality, and they\u2019re also a recognizable ingredient that looks great on any product label.\u201d Functionalities explored range from coagulation and emulsification to foaming, aeration, leavening and structure.<\/p>\n\n\n\n