Dr Cristina Alamprese is Full Professor of Food Science and Technology in the Department of Food, Environmental and Nutritional Sciences at the University of Milan, Italy. Professor Alamprese is current Chair of Working Group 4 (Quality of Eggs and Egg Products) of the World Poultry Science Association (WPSA).Dr Yves Nys is former Research Director for the Poultry Unit at INRAE, France. As a scientist, he studied calcium metabolism in hens (eggshell quality and fabric), mineral nutrition and egg quality (nutritional value and biological activity of egg proteins).Dr Yoshinori Mine is Full Professor in the Department of Food Science at the University of Guelph, Canada. Professor Mine is on the editorial board of a number of leading journals.Dr Vincent Guyonnet is an Invited Scientist at the University of Montreal and Managing Director of FFI Consulting in Canada. In a distinguished career spanning both industry and research, Dr Guyonnet has represented the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank.

• Part 1 Pre-harvest safety1.Advances in understanding pathogen contamination of eggs: Koen De Reu and Geertrui Rasschaert, ILVO, Flanders Research Institute for Agriculture, Fisheries and Food, Belgium; 2.Advances in understanding and optimizing egg natural defenses against pathogens: Nicolas Guyot and Sophie Réhault-Godbert, INRAE, Université de Tours, Nouzilly, France; 3.Advances in shell egg safety regulations and protocols: Vincent Guyonnet, University of Montreal, Canada; 4.On-farm monitoring of layer flock health using sensors and modern data analytics: Francesco Bordignon and Andrea Pezzuolo, University of Padova, Italy; Part 2 Postharvest safety5.The use of edible coatings to improve the safety and extend the shelf life of eggs: Paula Gabriela da Silva Pires, IFC, Brazil; 6.Pasteurization treatments of whole and liquid egg products: optimizing safety and quality parameters: Valérie Lechevalier, INRAE, L’Institut Agro Rennes Angers, STLO (Science and Technology of Milk and Eggs), Rennes, France; 7.Advances in innovative postharvest egg pasteurization and disinfection technologies to optimize egg safety and quality: Daniela Bermudez-Aguirre, Joshua Carter, Joseph Sites, and Brendan A. Niemira, USDA-ARS Eastern Regional Research Center, USA; Part 3 Quality8.Developing and implementing shell egg quality standards: Takehiko Hayakawa, DSM Nutritional Products Asia Pacific, Japan; 9.Advances in non-destructive testing of egg quality: Silvia Grassi and Eleonora Loffredi, University of Milan, Italy; 10.Advances in understanding eggshell formation and composition in table eggs: Joël Gautron, INRAE – UMR BOA – Université de Tours, France; and Alejandro Rodriguez-Navarro, Universidad de Granada, Spain; 11.Advances in understanding and exploiting the genetics of egg quality: Petek Settar, Dallas Center, USA; and Jesus Arango, Siloam Springs, USA; 12.Regulation of calcium metabolism in laying hens: Michel J. Duclos, Baraa Ezzo, and Agnès Narcy, INRAE – UMR BOA, France; and Fabien Hervo, Laval University, Canada; 13.Biofortification of eggs with micronutrients: Tom Hill, Newcastle University, UK; 14.One-Welfare approach to assessing egg quality: Angela Trocino, University of Padova, Italy; Francesca Leone and Valentina Ferrante, University of Milan, Italy; Part 4 Improving the sustainability of egg production15.Assessing and reducing the environmental impact of egg production systems: Vincent Guyonnet and Audrey E.M. Guyonnet, FFI Consulting, Canada; 16.Improving sustainability of egg production by extending the laying cycle for hens: Teun G.H. van de Braak, Hendrix Genetics Layers, The Netherlands; 17.trategies and solutions to reduce emissions from layer production systems in Europe: Cécile M. Levrault and Peter W. G. Groot Koerkamp, Wageningen University and Research, The Netherlands;

Dr Cristina Alamprese is Full Professor of Food Science and Technology in the Department of Food, Environmental and Nutritional Sciences at the University of Milan, Italy. Professor Alamprese is current Chair of Working Group 4 (Quality of Eggs and Egg Products) of the World Poultry Science Association (WPSA).Dr Yves Nys is former Research Director for the Poultry Unit at INRAE, France. As a scientist, he studied calcium metabolism in hens (eggshell quality and fabric), mineral nutrition and egg quality (nutritional value and biological activity of egg proteins).Dr Yoshinori Mine is Full Professor in the Department of Food Science at the University of Guelph, Canada. Professor Mine is on the editorial board of a number of leading journals.Dr Vincent Guyonnet is an Invited Scientist at the University of Montreal and Managing Director of FFI Consulting in Canada. In a distinguished career spanning both industry and research, Dr Guyonnet has represented the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank.

• Part 1 Pre-harvest safety1.Advances in understanding pathogen contamination of eggs: Koen De Reu and Geertrui Rasschaert, ILVO, Flanders Research Institute for Agriculture, Fisheries and Food, Belgium; 2.Advances in understanding and optimizing egg natural defenses against pathogens: Nicolas Guyot and Sophie Réhault-Godbert, INRAE, Université de Tours, Nouzilly, France; 3.Advances in shell egg safety regulations and protocols: Vincent Guyonnet, University of Montreal, Canada; 4.On-farm monitoring of layer flock health using sensors and modern data analytics: Francesco Bordignon and Andrea Pezzuolo, University of Padova, Italy; Part 2 Postharvest safety5.The use of edible coatings to improve the safety and extend the shelf life of eggs: Paula Gabriela da Silva Pires, IFC, Brazil; 6.Pasteurization treatments of whole and liquid egg products: optimizing safety and quality parameters: Valérie Lechevalier, INRAE, L’Institut Agro Rennes Angers, STLO (Science and Technology of Milk and Eggs), Rennes, France; 7.Advances in innovative postharvest egg pasteurization and disinfection technologies to optimize egg safety and quality: Daniela Bermudez-Aguirre, Joshua Carter, Joseph Sites, and Brendan A. Niemira, USDA-ARS Eastern Regional Research Center, USA; Part 3 Quality8.Developing and implementing shell egg quality standards: Takehiko Hayakawa, DSM Nutritional Products Asia Pacific, Japan; 9.Advances in non-destructive testing of egg quality: Silvia Grassi and Eleonora Loffredi, University of Milan, Italy; 10.Advances in understanding eggshell formation and composition in table eggs: Joël Gautron, INRAE – UMR BOA – Université de Tours, France; and Alejandro Rodriguez-Navarro, Universidad de Granada, Spain; 11.Advances in understanding and exploiting the genetics of egg quality: Petek Settar, Dallas Center, USA; and Jesus Arango, Siloam Springs, USA; 12.Regulation of calcium metabolism in laying hens: Michel J. Duclos, Baraa Ezzo, and Agnès Narcy, INRAE – UMR BOA, France; and Fabien Hervo, Laval University, Canada; 13.Biofortification of eggs with micronutrients: Tom Hill, Newcastle University, UK; 14.One-Welfare approach to assessing egg quality: Angela Trocino, University of Padova, Italy; Francesca Leone and Valentina Ferrante, University of Milan, Italy; Part 4 Improving the sustainability of egg production15.Assessing and reducing the environmental impact of egg production systems: Vincent Guyonnet and Audrey E.M. Guyonnet, FFI Consulting, Canada; 16.Improving sustainability of egg production by extending the laying cycle for hens: Teun G.H. van de Braak, Hendrix Genetics Layers, The Netherlands; 17.trategies and solutions to reduce emissions from layer production systems in Europe: Cécile M. Levrault and Peter W. G. Groot Koerkamp, Wageningen University and Research, The Netherlands;