Food and Indoor Fungi

Course catalogue code
B-MFIF
4DYS
1.5EC
08Oct2018
12Oct2018
Short description

The aim of this course is the recognition and identification of the most common fungal and yeast species found as food and airborne contaminants or used in food processing. More than 100 fungal and yeast species will be available for examination by the participants. Special lectures will deal with isolation techniques, food preservation and aspects of the biology of food- and airborne fungi such as mycotoxins, growth, water activity, food fermentation, heat resistance and health implications. 

 
Mandatory

No.

Optional for students from other programmes

Yes.