The Food Mycology Short Course is designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments. 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.

Contact

Office of Conferences and Short Courses
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