👉 Egg engineering is an innovative field that involves the genetic modification and manipulation of eggs to enhance their properties for various applications, primarily in agriculture, food science, and biotechnology. This process aims to improve the nutritional content, shelf life, and resistance of eggs to diseases and environmental stressors. Scientists can introduce or modify specific genes in the egg cells to achieve desired traits, such as increased omega-3 fatty acid levels, enhanced vitamin content, or improved resistance to pathogens. Additionally, egg engineering can extend the freshness of eggs by slowing down the ripening process and reducing spoilage. This technology holds significant potential for addressing global food security challenges, promoting sustainable farming practices, and providing healthier food options. However, it also raises ethical and regulatory considerations that must be carefully addressed.