Conalbumin, derived from chicken egg white, is widely utilized in the food industry as a natural antimicrobial agent due to its ability to bind iron, thereby inhibiting the growth of iron-dependent bacteria. It is also employed in the production of protein supplements and functional foods, contributing to nutritional value and enhancing protein content. In biotechnology, conalbumin serves as a model protein for studying protein structure, function, and interactions, particularly in research related to metal-binding proteins. Additionally, it finds application in the cosmetic industry, where it is incorporated into skincare products for its moisturizing and skin-conditioning properties. Its role in vaccine development has also been explored, as it can act as an adjuvant to enhance immune responses.