Bingür Sönmez, Turkey

Egg consumption and human health

Massimiliano Petracci, Italy

Impact on increasing incidence of meat quality aberrations on meat processing

Michael Grashorn, Germany

Will vegetarianism, veganism and in vitro meat replace poultry meat?

Sophie Rehault, France

Novel egg components and human health

Ian Dunn, UK

Opportunities for genetic improvement in egg quality

Cécile Berri, France

Molecular methods to predict meat quality

A.Rodriguez-Navarro, Spain

Egg shell quality: Affecting factors and mineralization

Sacit Bilgili, USA

Strategies to reduce incidence of myopathic defects

Yves Nys, France

Hen nutrition and egg quality

Ana Barroeta Lajusticia, Spain

Dietary fat by-products and broiler meat quality

J. R. Roberts, Avustralia

Eggshell contamination and risk for food safety

M. Hafez, Germany

Risk assessment contaminants in poultry meat

Mike Toscano, Switzerland

Keel bone damages in laying hens