The Instituto de Estudios del Huevo Launches Its 2026 Research Award in Its 30th Edition
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- The Institute rewards excellence in research conducted at Spanish institutions to promote knowledge and innovation relating to eggs and egg products. nnnn
- The award carries a prize of €12,000, and submissions are accepted until 31 May 2026. nnnn
- The Instituto de Estudios del Huevo (IEH) celebrates its 30th anniversary this year, marking three decades of promoting significant projects in nutrition, sustainability, public health, food technology, and applied innovation in the egg sector. n
Madrid, 16 March 2026. – The IEH celebrates its 30th anniversary this year and launches the 30th edition of its Research Award, one of its flagship activities, created to foster research and innovation relating to eggs and their role in food, nutrition, human health, food technology, and the sustainability of egg production and consumption, among other areas.
nnnnThe award, endowed with €12,000, is granted to original works or research projects developed at Spanish institutions. It is open to researchers or teams whose work explores key aspects related to eggs.
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Eligible submissions include doctoral theses, published or unpublished works, and research projects, as set out in the award regulations. Particular consideration is given to the participation of young researchers who obtained their university degree within the last ten years.
nnnnThe winning entry is selected by the Delegated Commission of the IEH Advisory Board, following evaluation of the scientific quality, innovation, originality, and practical relevance of the submitted works. The award is presented in October, coinciding with the annual commemorative event for World Egg Day.
nnnnIn the previous edition, the XXIX Research Award was granted to Professor of Physiology and Nutrition Marta Garaulet for her project “The egg as a sleep modulator: Evidence from chrononutrition and circadian rhythms”. Developed by the Chrononutrition research group at the University of Murcia, the project investigates whether a food as complete as the egg can promote better rest thanks to its natural content of tryptophan and melatonin, particularly when consumed at the right time of day. The project also explores the possible scientific basis for a traditional habit in Spain — eating eggs at dinner — assessing its potential positive impact on sleep quality. This research represents a significant advance in understanding the relationship between diet, sleep, and health, and reflects the Instituto de Estudios del Huevo’s commitment to supporting innovative projects with direct practical applications, in this case contributing to the improvement of population wellbeing.
nnnnSubmission of candidacies
nnnnInterested parties may consult the full award regulations and access the application forms on the Institute’s website: www.institutohuevo.com. The submission period is open until 31 May 2026.
nnnnAbout the Instituto de Estudios del Huevo
nnnnThe Instituto de Estudios del Huevo (IEH) is a non-profit association founded on 12 June 1996, whose primary objective is to promote egg research in Spain and to disseminate information on its nutritional value, its role in health, and its proper handling as a food product. It is registered in the National Register of Associations of the Ministry of the Interior under number 161,300, and its current president is Mr Pablo Catalá Gregori.
nnnnThe IEH has established itself as a rigorous source of information and documentation on eggs, aimed at consumers and professionals in the fields of food, health, gastronomy, and education alike. Its commitment to scientific outreach and food education was recognised in 2010 with the Premio Alimentos de España, awarded by the Ministry of Agriculture, Food and Environment, in the Consumer Information category.
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The IEH Awards: a driver of research into eggs and their benefits
nnnnThe Awards of the Instituto de Estudios del Huevo (IEH) were established in 1996 and are presented annually with the aim of recognising and honouring Spanish researchers who advance knowledge and public awareness about eggs, and who promote projects relating to sustainability in the production of eggs and egg products, their composition, quality, technology, and their appropriate use and consumption. 💡
📆 To participate in the upcoming 2026 awards, please write to institutohuevo@institutohuevo.com
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List of all awards granted by the INSTITUTO DE ESTUDIOS DEL HUEVO from 1997 to 2025
nnnn2025- “The egg as a sleep modulator: evidence from chrononutrition and circadian rhythms“, by Dr Marta Garaulet, Professor of Physiology and Nutrition at the University of Murcia. Her award-winning project investigates whether eating eggs at dinner — a traditional habit in Spain — can improve sleep quality thanks to their natural content of tryptophan and melatonin.
nnnn2024- “Digital tools for real-time spatial monitoring of Avian Influenza in wild birds in Spain and assessment of its consequences for the sector“, developed by a multidisciplinary team from the Centre for Research in Animal Health (CISA) – National Institute for Agricultural and Food Research and Technology (INIA), affiliated with the CSIC. This project, aligned with the “One Health” strategy, will enable real-time assessment of the risk of spread of highly pathogenic Avian Influenza virus in Spain from wild birds, facilitating the implementation of preventive surveillance and control measures.
nnnn2023- “Eggshell membrane with an external apatite-coated layer: a new osteoinductive biohybrid compound for guided bone/tissue regeneration“, by a multidisciplinary research team of seven researchers and doctoral students from nine institutions, led by Mr Jaime Gómez Morales, Tenured Scientist at the Andalusian Institute of Earth Sciences (CSIC–University of Granada). The work opens the door to the development of biomaterials from eggshell membrane, with significant potential for medical applications in bone regeneration.
nnnn2022- “Strategies for mitigating nitrogenous gas emissions on laying hen farms“, by Dr Eduardo Rosa González. This doctoral thesis was developed at NEIKER, the University of the Basque Country, and the Basque Institute for Agricultural Research and Development, with the research team supervised by Dr Pilar Merino Pereda and Dr Haritz Arriaga Sasieta as thesis directors.
nnnn2022- “Eggshell membrane with an external apatite-coated layer: a new osteoinductive biohybrid compound for guided bone/tissue regeneration“, by a multidisciplinary research team of seven researchers and doctoral students from nine institutions, led by Mr Jaime Gómez Morales, Tenured Scientist at the Andalusian Institute of Earth Sciences (CSIC–University of Granada). The work opens the door to the development of biomaterials from eggshell membrane, with significant potential for medical applications in bone regeneration.
nnnn2021- “Incorporation of grape by-products in laying hen diets as a strategy for producing eggs enriched in bioactive compounds“, by a multidisciplinary research team comprising two veterinarians, two biologists, and one agricultural engineer: Susana Chamorro Francisco, Mónica López Torres, Agustín Viveros Montoro, Inés Sánchez-Román Rojas, and Ignacio Arija Martín. All are doctors affiliated with the Faculty of Veterinary Medicine and the Faculty of Biological Sciences at the Complutense University of Madrid.
nnnn2020 – “Valorisation of eggshell through its use as a support for the development of catalysts for wastewater treatment“. Ms Paula Oulego Blanco, Ms Amanda Laca Pérez, Ms Sonia Calvo Barbería, and Mr José Mario Díaz Fernández. Bioprocessor and Reactor Technology Group, University of Oviedo.
nnnn2019 – “Improvement of shell quality and food safety of eggs in an extended 100-week production cycle” (project). Alejandro Rodriguez Navarro. University of Granada.
nnnn2018 – “Characterisation of resistance to stress and technological treatments, growth capacity, and pathogenic potential of Salmonella Heidelberg, Salmonella Kentucky, Salmonella Livingstone, and Salmonella Mbandaka” (project). Guillermo José Cebrián Aure. Faculty of Veterinary Medicine, University of Zaragoza.
nnnn2017 – “Peptide-based strategies for the prevention and treatment of egg allergy“. Daniel Lozano Ojalvo. Institute for Food Science Research (CIAL, CSIC–Autonomous University of Madrid).
nnnn2016 – “Description of the nutritional profiles of egg consumers and their assessment in relation to all-cause and cause-specific survival in the EPIC-Spain cohort” (project). Raúl Zamora Ros. Catalan Institute of Oncology–Bellvitge Biomedical Research Institute, L’Hospitalet del Llobregat (Barcelona).
nnnn2015 – “New products derived from egg yolk and its fractions for the packaging, cosmetic, and food sectors“. José Mario Díaz Fernández. Bioprocessor and Reactor Technology Group, University of Oviedo.
nnnn2014 – “New techno-functional and health-promoting properties from egg protein hydrolysates“. Marta Miguel Castro (Institute for Food Science Research–CIAL CSIC–CIAL) and Mario Sandoval Huertas (Chef, Restaurante Coque).
nnnn2013 – “Pasteurisation of liquid egg by high-voltage pulsed electric fields“. Silvia Monfort Soler, University of Veterinary Medicine of Zaragoza.
nnnn2012 – “Immune response in egg-allergic children following oral immunotherapy treatment“. Iván López Expósito and Elena Molina Hernández (Institute for Food Science Research–CIAL) and Marta Reche Frutos and Teresa Valbuena Garrido (Hospital Universitario Infanta Sofía, Madrid). (Project).
nnnn2011 – “Study of the immunological mechanisms involved in immunology and in the acquisition of natural tolerance in egg-allergic children“. Marta Vázquez Ortiz, Ana María Plaza Martín, Laila Alsina Manrique de Lara, and María Anunciación Martín Mateos. Research Group on Infectious and Immunological Diseases, Hospital Sant Joan de Déu; and Mr Manel Juan Otero, Mr Jordi Yagüe Ribes, and Mr Ramón Vilella Puig, members of the IDIBAPS Research Group (Immunogenetics in the Autoinflammatory Response).
nnnnn2010 – “Technology transfer of biodegradation through closed batch digesters for the treatment of animal by-products from the laying poultry sector“. Luis Manuel Navas Gracia, Mercedes Sánchez Báscones, Jesús Martín Gil, Salvador Hernández Navarro, María Ángeles Díez Gutiérrez, Adriana Correa Guimaraes and Carmen Teresa Bravo Sánchez. Escuela Técnica Superior de Ingenierías Agrarias de Palencia (Universidad de Valladolid – Campus de Palencia).
nnnn2009 – “Egg consumption is associated with better nutritional status, health condition and cognitive ability in institutionalised elderly people with no cardiovascular history“. Aránzazu Aparicio Vizuete, Elena Rodríguez Rodríguez, Beatriz Navia Lombán, José Miguel Perea Sánchez, Pedro Andrés Carvajales, Ana Mª López Sobaler. Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense de Madrid.
nnnn2008 – “Treatment of egg yolk by means of a non-aggressive process aimed at obtaining fractions with added value“. Amanda Laca, Dña. Carolina Sáez, D. Benjamín Paredes and D. Mario Díaz. Departamento de Ingeniería Química y Tecnología del Medio Ambiente de la Universidad de Oviedo.
nnnn2007 – “Usefulness of the skin prick test and specific IgE determination in the follow-up of egg protein allergy in a paediatric population“. Mª Carmen Diéguez Pastor, Inmaculada Cerecedo Carballo and Belén de la Hoz Caballer (from the Allergology Service) and Alfonso Muriel García, Javier Zamora Romero and Víctor Abraira Santos (from the Clinical Biostatistics Unit). Hospital Universitario Ramón y Cajal. Madrid.
nnnn2006 – “Development of an analytical method based on pressurised solvent extraction and chromatographic analysis to verify the absence of fluoroquinolone antibiotic residues in eggs“. Dña. María Dolores Marazuela Lamata, Dña. Sonia Herranz de Andrés and Dña. Maria Cruz Moreno-Bondi. Departamento de Química Analítica, Facultad de CC. Químicas. Universidad Complutense de Madrid, E-28040 Madrid, Spain.
nnnn2005 – “Effect of treatment with Antisecretory Factor, obtained from egg yolk, on the progression of TNBS-induced Colitis in Balb/c mice“. Elizabet Pedrosa Tapias, Dña. Violeta Lorén Moreno and D. Josep Mañé Almero. Research Team in Gastroenterological Pathology and Nutrition. Digestive Medicine Service, Hospital Universitario Germans Trias i Pujol. Badalona (Barcelona, Spain).
nnnn2004 – “Selection of biological parameters in the quality of the Spanish omelette in catering services: the effectiveness of the Hazard Analysis and Critical Control Points (HACCP) system“. José Miguel Soriano, Jordi Mañes and Juan Carlos Moltó. Laboratorio de Nutrición, Bromatología y Seguridad Alimentaria. Facultad de Farmacia. Universidad de Valencia.
nnnn2003 – “Antihypertensive peptides derived from egg white proteins obtained by enzymatic hydrolysis.” Marta Miguel, Rosina López-Fandiño, Isidra Recio, Amaya Aleixandre1, Mercedes Ramos. Instituto de Fermentaciones Industriales. Consejo Superior de Investigaciones Científicas (CSIC). 1Instituto de Farmacología y Toxicología. Facultad de Medicina. Universidad Complutense de Madrid.
nnnn2002 – “Innovations in the field of preparative-scale chromatographic separation of ovalbumin from egg white and in the application of its properties in the preparation of yoghurt mousse“. Benjamín Paredes, Samuel Gonzalez, Manuel Rendueles and Mario Díaz. Universidad de Oviedo. Dpto. de Ingeniería Química y Tecnología del Medio Ambiente.
nnnn2001 – “Modification of the fatty acid profile, a-tocopherol and oxidation levels in eggs enriched with w3 polyunsaturated fatty acids after subjecting them to different thermal processing methods“. Lucia Cotinas, Jaume Galobart i Cots, Ana C. Barroeta Lajustícia and Mª Dolores Baucells Sánchez. U.D. Nutrició i Alimentació Animals. Facultat de Veterinària. Universitat Autònoma de Barcelona.
nnnn2000 – “Protective effect of lutein and other antioxidant agents present in eggs in a model of oxidative stress in the Apo-E deficient mouse“. Dña. Patricia Fernández Robredo. Departamento de Cardiología. Universidad de Navarra. To the “Real Escuela de Avicultura” for its trajectory in the development of modern poultry farming in Spain, in the training of specialists and technicians and in the dissemination of poultry science and technology.
nnnn1999 – “Modulation of cell proliferation by cholesterol“. Beatriz Ledo Trujillo. Servicio de Bioquímica-Investigación Hospital Ramón y Cajal (Madrid). “Productive and behavioural study in two strains of laying hens housed in conventional and enriched cages“. Maria Dolores Lidón Martín. Facultad de Veterinaria. Universidad de Zaragoza. Departamento de Producción Animal y ciencia de los alimentos. “Improvement of oxidative stability in eggs and egg products enriched with v3 or v6 PUFA: vitamin E vs. Canthaxanthin“. Jaume Galobart i Cots1, Ana C. Barroeta Lajustícia1, Mª Dolores Baucells Sánchez1 and Rafael Codony Salcedo2. 1U.D. Nutrició i Alimentació Animals. Facultat de Veterinària. Universitat Autònoma de Barcelona. 08193 Bellaterra. 2Dep. Ciències Fisiològiques Humanes i de la Nutrició. Universitat de Barcelona.
nnnn1998 – “Influence of diet and laying hen strain on the fat composition of eggs consumed in the Community of Madrid“. Francisco J. Sánchez-Muniz1*, Ovidio Jiménez1, M. José Gonzalez-Muñoz2, Sara Bastida1. 1Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense. 28040-Madrid. 2Departamento de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Alcalá de Henares (Madrid). Francisco J. Sánchez-Muniz. Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense.
nnnn1997- “Influence of fat and fat-soluble vitamin supplementation in the diet of laying hens on the dietary value of eggs“. Grobas Mosquera, Jesús Méndez Batán, Pilar Cachaldora Calderón, de Blas Beorlegui1 and Gonzalo González Mateos. Departamento de Producción Animal. E.T.S.I. Agrónomos de Madrid. Cooperativas Orensanas (COREN, S.C.L.) “Effect of high hydrostatic pressure on egg products: microbiological aspects“. Eduardo Ponce and Reyes Pla. Facultad de Veterinaria. Universidad Autónoma de Barcelona. Área de Tecnología de los Alimentos.
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To find out more:
-. Nutritional value of eggs
-. Instituto de Estudios del Huevo
-. Terms and Conditions for the Instituto de Estudios del Huevo Awards 2026
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