The science and technology of eggs, also known as ovotechnology, encompasses various disciplines focused on the study, production, processing, and utilization of eggs, particularly those from poultry such as chickens. With their high nutritional value, eggs have been a vital food source for humans across cultures for centuries. The scientific exploration of eggs began in earnest with advances in biology and poultry science, which integrated the fields of genetics, microbiology, and nutrition. Early studies were primarily concerned with understanding reproductive biology, egg formation, and preservation methods, leading to innovations in farming techniques and food safety standards that shaped modern egg production.
The origins of egg science can be traced back to ancient civilizations, with archaeological evidence indicating that the domestication of birds for egg production began in Southeast Asia around 6,000 years ago. The Egyptian, Chinese, and Roman cultures cultivated hens, which served both as a food source and a symbol of fertility. The modern era of egg science took shape in the early 20th century with the establishment of dedicated poultry research institutions and the introduction of veterinary innovations. These developments not only improved egg quality and safety but also gave rise to industrial-scale egg production. Today, egg science continues to evolve, incorporating advancements in biotechnology, animal welfare, and sustainability to meet the growing global demand for this nutritious food staple.