Food and Airborne Fungi & Mycotoxin Short Course
Who Should Attend
This short course is intended for those who work with food and environmental microbiology issues, including:
- food scientists
- quality management personnel
- food processing personnel
- health regulatory officials.
The short course is delivered in a classroom and laboratory environment, and includes a mixture of theory, demonstrations, and laboratory activities. Participants will develop a detailed understanding of the methods used to isolate, detect and identify food- and airborne fungi and mycotoxins. The program also provides a basic understanding of the ecology of fungi in foods and processing environments.
At the completion of the short course, participants will:
- Recognize the significance of fungi and mycotoxins in foods
- Understand the factors affecting growth of fungi in foods
- Understand how to prevent and control fungal growth in foods and food processing environments
- Become familiar with the methods for detecting, enumerating, and identifying fungi
- Become familiar with methods to analyze for mycotoxins in foods
- Become familiar with airborne fungi - Be introduced to antifungal preservatives
- Understand the role of fungi in food processing