The egg has been an important food throughout human civilisation, however consuming eggs has had both negative and positive connotations. The decline in the consumption of eggs over the past few decades has lead researchers from many different disciplines to look at the egg beyond its traditional food value, and to focus on economically viable biomedical, nutraceutical and ovo-biotechnologies. This book is based on proceedings of the Second International Symposium on Egg Nutrition and Newly Emerging Ovo-Biotechnologies, held in Banff, Canada, April 1998. Written by international experts, the book describes food fats and chronic diseases, the egg as a life-supporting chemical house, emerging nutraceutical biotechnologies, food safty and newly emerging pasteurization techniques.