THE SYMPOSIUM

The egg has been an important food throughout human civilization, and is often described as “nature’s perfect food” as it contains all necessary nutrients for a new life. For example, one large egg contains 6 grams of high-quality protein. Egg proteins are considered as the most nutritious and economically affordable high quality protein and are used as the “gold standard” for other protein quality assessment. Eggs are also a rich source of choline, an essential nutrient for normal development of brain, and carotenoids such as lutein and zeaxanthin, the best-known eye nutrient that may provide protection against age-related macular degeneration. More recently, the new 2015 Dietary Guidelines for Americans no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns. 

Consumers are becoming more health-conscious and are looking beyond the basic nutrition to potential disease prevention and health enhancing components. There is promising evidence to support a beneficial role of egg consumption in weight management, cardiovascular diseases including metabolic syndrome, prevention of muscle loss, and much more. Indeed, eggs contain a diverse array of bioactive compounds with properties that are applicable to nutrition, health, and value addition for functional food development. 

Consumers are also becoming more interested in how the food is produced and increasingly want to know about the standards in place that govern production. This shift in public attitudes will continuously shape the egg industry and encourage the industry remain environmental stewardship and sustainable. 


Purposes of the Symposium

 
• To foster communication among industry, universities, government and the public
• To promote knowledge and technology transfer
• To forge new collaborations and partnerships
• To learn about newest trends and opportunities in egg nutrition, human health and functional foods
• To connect highly qualified personnel with potential employers.
 
The University of Alberta is internationally recognized as the leader of egg research and innovation. Building on previous highly successfully Banff Egg Forums held in 1992, 1998, 2004, 2012, and 2014 (in Poland), the 2016 International Egg Symposium is co-organized by the University of Alberta, Egg Farmers of Canada, the International Egg Nutrition Consortium, University of Manitoba, and Egg Farmers of Alberta.  

The theme of the 2016 Symposium is Egg Nutrition, Functional Foods and Human Health.