Comparative proteomic (including phosphorylation and glycosylation) & lipidomic analysis of hen egg during the embryonic development as well as various storage conditions for better understanding of egg protein & lipid functions and nutrition.

Identification and comparative proteomic study of different avian eggs which will give insight into the advantages involved in the application on egg proteins from various egg sources. The main goal of this study is to present novel beneficial properties in the food industry or related to human health.

Peptidomic studies especially on the endogenous peptides emerged under different processing conditions and during the chicken embryonic development.