Banff, Alberta, Canada, October 4-6, 2016

The Banff Egg Forum and International Egg Nutrition Consortium are pleased to announce that the Sixth International Egg Symposium will take place on October 4 – 6, 2016 in the beautiful Canadian Rockies in Banff, Alberta.The theme of the 2016 symposium is Egg Nutrition, Functional Food and Human Health.

This jointly organized symposium will continue to serve as the platform to foster communication among industry, universities, government and the public, to promote knowledge and technology transfer, and to forge new collaborations and partnerships among researchers, government, industry representatives and other stakeholders.


The Banff Egg Forum

The “Banff Egg Forum” is a legacy of the Poultry Research Centre (PRC) of the Department of Agricultural, Food and Nutritional Science of the University of Alberta.

The First International Egg Symposium on “Non-Conventional Egg Uses and Newly Emerging Processing Technologies” was held on April 22-25, 1992, followed by the 2nd Symposium on April 5-8, 1998 with the theme of “Egg Nutrition and Newly Emerging Ovo-Biotechnologies”, the 3rd Symposium on April 18-21, 2004 with the theme of “Egg Nutrition for Health Promotion”, and the Fourth Symposium on March 28-30, 2012 with the theme of “Trends, Innovations, and the Future of Egg-Product Development”.

A decision was made in 2012 to hold the Symposium every two years in other countries other than Canada to make this a truly international event and to maintain its heritage by bringing this Symposium back to Banff every four years. Thus, the 5th International Egg Symposium was held in the beautiful city of Wrocław, Poland, hosted by Prof. Dr. Tadeusz Trziszka and Dr. Malgorzata Korzeniowska of the Wrocław University of Environmental and Life Sciences, on June 25-27, 2014 with theme of “Egg: Bioactive Treasure”.

The Banff Egg Forum has evolved substantially over the past two decades but the goal remains, which is to provide a platform that allows the industry, the researchers and the government to exchange ideas and share the latest knowledge and innovations in eggs.


The International Egg Nutrition Consortium (IENC) was created as a joint effort between the International Egg Commission (IEC) and the Egg Nutrition Center (ENC) in the United States to serve as a vehicle for sharing health and nutrition information on eggs to IEC member countries. Through its website (www.internationaleggnutritionconsortium.com) the IENC provides information on egg nutrition research, egg nutrition educational materials, as well as a Country Happenings section that highlights articles and information on egg nutrition from various egg producing regions. Any country with membership in the International Egg Commission is welcome to join the IENC free of charge, and will allow country representatives access to all publicly available and password protected materials on our website.

Participants at the Symposium will:

• Learn about newest developments and perspectives on the trend of cholesterol, egg nutrition and human health
• Learn about trends and opportunities in developing egg-based functional foods, nutritional ingredients and bioactives
• Hear about current innovative technologies with the potential for commercialization
• Foster communication among all sectors involved, including representatives from industry, universities, government and the public