ICCA Students Delve into the World of Eggs at US Poultry and Egg Export Council’s Seminar

In an illuminating evening hosted by the USA Poultry & Egg Export Council, ICCA students embarked on a gastronomic journey beyond the basics of eggs. Dr. Shelly McKee, the VP of Food Safety and Quality Assurance at Deb El Food Products, New Hampton, USA, took center stage, unravelling the mysteries concealed beyond the shells, egg whites, and yolks. The seminar was held at St Regis, Dubai, where team ICCA eagerly immersed themselves in the world of eggs.
The seminar shed light on three distinct egg products-liquid, frozen, and dried eggs. Dr. Shelly McKee's insights illuminated the nutritional benefits of these egg products, offering ICCA young chefs a comprehensive understanding of their versatility in culinary applications. It was a unique opportunity for ICCA students to interact with industry experts, gaining firsthand insights into the intricacies of these egg products.