Eggs to enhance life and computer science sectors

Eggs have the potential to further both the life science and computer science industries. Significant developments have already been achieved using eggs’ protein structures and research into the latest findings from 2 international projects is promising.

Fractionation of eggs in to value-added ingredients

Dr Fabien De Meester, president and chief executive of BNLfood, has been specialising in the fractionation of eggs in to value-added ingredients for the food, cosmetic and pharmaceutical industries.

Dr De Meester, who has a PhD in Protein Chemistry at the University of Liege, Belgium, will be one of the key-note speakers at this year’s International Egg Commission conference in Bruges.

He will talk about his primary objective – to catalyse sustainable changes in the food sector and communicating the ever expanding parameters of egg research.

Eggs’ natural amino acid structures

The first part of his talk will consider eggs’ natural amino acid structures, which act as building blocks for proteins and enzymes.

He will report on the latest Thai research that is currently bonding over-peptides to create 3-dimensional structures that are enriching feed. The first commercial launch is expected later this year following 2 years of development.

Research in ovo-lipids

The second element of his talk will look at the pioneering, collaborative research being undertaken in ovo-lipids. With input from the US, Europe and Israel, advances in biological information technology are enabling data to be imprinted directly onto the lipid.

He believes this revolutionary research will springboard our understanding of egg processing into the realms of technology-led business.

His talk will also cover the potential for changing the way the poultry industry and the wider global economy perceives and values eggs.

• The International Egg Commission autumn conference runs from 10-14 September.