To introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments. The course is 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 and provides a basic understanding of the ecology of fungi in foods and processing environments.

Contact

Office of Conferences and Short Courses