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Fungi are very important as food and feed contaminants, and they also play an important role in food production and fermentation.

Students learn standard methods for detection and identification of fungi in food and feed during this cource.

The knowledge of fungi in food is taught based on practical examples, inlcuding milk testing in accordance with ÖNORM, analysis of spices or cereals, investigation of the propagation velocity of fungi in a selected substrate, fungal products, etc.

The contamination of food by mycotoxins is of increasingly importance according to food law. Therefore, the detection of aflatoxins and other metabolites in food is also performed during this cource. We also test the effect of various natural and artificial preservatives against several major spoilage-causing fungi. Apart from the basic microbiological and culture-technical skills, microscopic methods  for the detection and identification of fungi are also covered.

Continuous assessment (based on regular written and/or oral contribution by participants).

Samson et al. Introduction to Food-Born Fungi 1981

Lee SC, Billmyre RB, Li A, Carson S, Sykes SM, Huh EY, Mieczkowski P, Ko DC, Cuomo CA, Heitman J. 2014. Analysis of a food-borne fungal pathogen outbreak: virulence and genome of a Mucor circinelloides isolate from yogurt. mBio 5(4):e01390-14. doi:10.1128/mBio.01390-14.