** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** CONSUMERS' DEMANDS FOR EGG WHITE DUE TO ITS FAT-FREE, PROTEIN-RICH NATURE HAVE SIGNIFICANTLY INCREASED THE PRODUCTION OF PROCESSED EGG PRODUCTS. HOWEVER, THE UTILIZATION OF ITS COUNTERPART, EGG YOLK, HAS BEEN CONSIDERABLY RESTRICTED BECAUSE OF ITS HIGH LIPID AND CHOLESTEROL CONTENTS AND LIMITED FUNCTIONALITIES. THE IMBALANCED UTILIZATION OF PROCESSED EGG PRODUCTS BECOMES A THREAT TO THE SUSTAINABILITY OF THE EGG INDUSTRY AND PRICE STABILITY FOR CONSUMERS. THEREFORE, NOVEL WAYS SHOULD BE DEVELOPED TO IMPROVE ITS FUNCTIONAL AND NUTRITIONAL PROPERTIES AND CONSEQUENTLY INCREASE THE UTILIZATION OF EGG YOLK. ONE OF THE PROMISING APPROACHES IS TO EMPLOY FRACTIONATION TECHNOLOGY TO PRODUCE EGG YOLK FRACTIONS WITH UNIQUE FUNCTIONAL AND NUTRITIONAL CHARACTERISTICS. OUR LONG-TERM GOAL IS TO DEVELOP NOVEL FUNCTIONAL AND NUTRITIONAL FOOD INGREDIENTS FROM EGG YOLK TO INCREASE ITS USE AND VALUE. THIS PROJECT WILL DEVELOP NOVEL, ENVIRONMENTALLY FRIENDLY, READILY INDUSTRY-APPLICABLE, COST-EFFECTIVE FRACTIONATION TECHNOLOGY FOR EGG YOLK AND PRODUCE DISTINCTIVE EGG YOLK FRACTIONS WITH ENHANCED NUTRITIONAL AND FUNCTIONAL PROPERTIES AS NOVEL FOOD INGREDIENTS, USING PHYSICAL, CHEMICAL, AND ENZYMATIC TREATMENTS. THE FRACTIONATION TECHNOLOGIES UTILIZED IN THIS PROJECT WILL BE SIMPLE, ECONOMICAL, EASY TO SCALE UP, NO USE OF ORGANIC SOLVENTS, AND USE OF CHEMICALS COMPATIBLE WITH HUMAN FOOD, AND COMPATIBILITY FOR A SEQUENTIAL SEPARATION OF EGG YOLK FUNCTIONAL COMPONENTS, AND THEIR OPERATIONAL CONDITIONS WILL BE OPTIMIZED TO PRODUCE EGG YOLK FRACTIONS. SUBSEQUENTLY, THEIR FUNCTIONAL AND NUTRITIONAL PROPERTIES WILL BE ENHANCED USING HIGH-TEMPERATURE-MILD-PRESSURE TREATMENT AND ENZYME HYDROLYSIS. DEVELOPING NOVEL FOOD INGREDIENTS FROM EGG YOLK IN THIS PROJECT WILL CONTRIBUTE TO BALANCING THE USE OF EGG WHITE AND YOLK, AND CONSEQUENTLY IMPROVING THE SUSTAINABILITY AND COMPETITIVENESS OF THE EGG INDUSTRY AND THE PRICE STABILITY OF EGG WHITE FOR FOOD MANUFACTURERS AND CONSUMERS.