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Current >> Index >> Invited Speakers
Dr. Maureen Bain
Professor of University of Glasgow
Title: Maintaining Egg Quality in Longer Laying Cycles

 

 

Dr. Bain is the Deputy Director of Institute of Biodiversity, Animal Health & Comparative Medicine, Deputy Head of School of Veterinary Medicine atUniversity of Glasgow. The Egg Quality Laboratory at Glasgow University has been in existence for over 25 years and is recognized both nationally and internationally as a center of excellence for the assessment of eggshell quality (domestic, wild bird species and reptiles). As the PI of this laboratory, Dr. Bain has collaborated widely within the scientific community and has led the developed of a wide range of novel tools and methods for assessing Egg Quality and Safety, several of which are now being used routinely by key stakeholders in the Egg Industry. She led interdisciplinary research supported by the EPSRC in conjunction with the Engineering Faculty at the University of Glasgow (Prof J. Hancock, Dept. Mech. Eng.) which resulted in an improved understanding of how the ultra-structural characteristics of the eggshell influence its probability of cracking during routine egg handling in the field. Her collaboration with the Roslin Institute (Dr Ian Dunn) has been particularly successful as we now have a much greater understanding of how genetics control egg and eggshell formation. Currently, she is working closely with two major breeding companies on a new link project funded by the BBSRC entitled Cute-Egg, improvement of eggshell cuticle quality to reduce vertical transmission of zoonotic and pathogenic organisms.
 
Research Publications and Impact: She has published over 50 papers in peer published journals, regularly publish articles in the popular press and provide Workshops on Egg Quality for stakeholders. She is also the co-editor of the book consisting of two volumes on Improving the Safety and Quality of Eggs and Egg Products published by Woodhead which provides up to date information on research and best practice in the production and processing of eggs with particular emphasis on their safety, nutritional and sensory quality. She also regularly contributes to the organization of Egg Quality symposia and conferences and has been a Key Note Speaker at a number of international conferences and is an active member of the European Federation Working Group. She is also a council member for British Poultry Science Ltd, which publishes British Poultry Science- an international journal.

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