The book "Dietary Egg: Nutritional and Commercial Facets" has been written with the aim of addressing the need for a comprehensive resource on egg production and processing. It has been authored with the purpose of filling the gap in the market for a recent book that provides detailed information on this less commonly explored topic. The book's scope is extensive, and it is intended for a diverse audience, including specialists, students, entrepreneurs, academicians, and research scientists. It covers a wide range of topics, from the structure of eggs to their processing and preservation.

The book provides a comprehensive overview of the current state of egg production and processing, as well as knowledge and technologies that can be used to improve egg products. It is expected to be a valuable resource for students, researchers, and academicians working in the egg sector. The title of the book is particularly fitting, as it emphasizes the scientific and technological advancements in the field of egg science throughout its content. This book is expected to provide a valuable resource for a variety of professionals working in the dynamic area of egg processing, layer management, quality control, and food technology, as well as students who will gain first-hand information on this subject.

Kiran M, Ph. D:is working as Associate Professor at Veterinary College, Bidar, Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka

Dr. Kiran, M. working as Associate Professor at Veterinary college, Bidar, KVAFSU Karnataka. After completing B.V.Sc&A.H from Veterinary College Bengaluru obtained M.V.Sc with Junior Research Fellowship (ICAR) and Ph.D with Senior Research Fellowship (DST) in Livestock Products Technology (meat science) from Sri Venkateswara Veterinary University, Tirupati, India. His research interests include understanding and improvement of meat quality, especially tenderness using biochemical, ultrastructural, and proteome characterization. He has published more than 25 papers in peer-reviewed national and international journals. He has presented his research findings at various national seminars and won several best oral/poster awards and also presented his research finding at international seminars held at Izmir (Turkey), Colombo (Srilanka) and Cork (Ireland). He is actively involved as editorial member and reviewer of many peer reviewed national and international journals. Currently apart from routine teaching and extension activities he is handling project on edible meat packaging sponsored by Dept. Science and Technology.

S. Wilfred Ruban, Ph.Dis currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as an Associate Professor and Head and has his Ph.D from Madras Veterinary College, Chennai.

Wilfred Ruban is currently working at Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka as associate professor and Head and has his Ph.D from Madras Veterinary College, Chennai. He has a excellent academic and industrial experience of over 20 to contribute significantly to meat science. He is actively involved in teaching undergraduate and postgraduate courses related to Livestock Products Technology. The research activities of Dr. Ruban include food safety and antimicrobial resistance in foods of animal origin. He has published his work in both national and international journals. He is actively involved in mentoring both MVSc and PhD students.

Deepika Jamadar, M.V.Sccompleted her post-graduation with specialization in the Livestock Products Technology from the College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab. Throughout her academic period.

1. Overview of Layer Industry in India Kiran M
2. Egg Formation Kiran M
3. Structure of an Egg Kiran M
4. Chemical Composition of Eggs Kiran M
5. Egg production Practices- Housing Vidyasagar
6. Egg production Practices- Breeding and Feeding Vidyasagar
7. Nutritive Importance of Eggs Kiran M
8. Preservation of Eggs Wilfred Ruban S and Kiran M
9. Grading of Eggs Wilfred Ruban S and Kiran M
10. Handling, Processing, Packaging and Transportation of Eggs Wilfred Ruban S
11. Egg Washing Kiran M and Wilfred Ruban S
12. Egg as Functional Food Sudheer K
13. Microbial challenges and Issues of Egg Deepika Jamadar and Kiran M
14. Designer Eggs Wilfred Ruban S and Kiran M
15. Evaluation of Egg Quality Using Non-Destructive Methods Kiran M, Wilfred Ruban S and Deepika Jamadar
16. Sanitation and Decontamination of Eggs Deepika Jamadar and Kiran M
17. Layout and Design of Egg Processing Plant Rajendra Kumar K
18 Poultry Egg Waste Deepika Jamadar and Kiran M
19. Egg Quality Kiran M
20. Egg Quality Deterioration Kiran M, Deepika Jamadar and Wilfred Ruban S
21. Egg Quality Evaluation Kiran M, Wilfred Ruban S and Deepika Jamadar
22. Marketing Channels and Integration Sushant Handage and Kiran M
23. Specialty Eggs Kiran M
24. Value Added Convenience Egg Products Kiran M, Wilfred Ruban S and Deepika J
25. Organic Eggs Vidyasagar
26. Non Food Uses of Eggs Deepika Jamadar and Kiran M
27. Traditional Egg Products Bhaskar Reddy GV
28. Shelfstable Egg Products Bhaskar Reddy GV