Egg Quality Control and Grading Techniques

This professional program provides veterinary and animal health professionals with the technical skills needed for rigorous egg quality assessment. The curriculum covers the anatomical structure of the egg, physical shell integrity analysis, and internal quality metrics such as Haugh units and yolk placement. Participants will learn to identify common defects, implement industry-standard grading protocols, and maintain compliance with international food safety regulations. By the end of the course, practitioners will be equipped to lead quality control operations in production animal environments, ensuring product safety and operational efficiency.