The Applied Food Mycology course offers aled introduction to fungi, yeasts, the toxins they produce and the problems they can cause in foods. This includes both spoilage and health effects. It will present a balanced view of the importance of mycology in the context of the modern food industry.
The growth of fungi and yeasts in foods, and the consequent problems caused by these organisms, is a very important part of food quality and safety, but mycology often does not receive as much attention as the perhaps more familiar problems caused by bacteria.
And yet, food spoilage caused by fungi and yeasts can be far more significant, in particular key food groups that are acidic in nature and/or have low moisture content. These include food groups such as bakery products, dairy products, beverages (e.g. fruit juices), dried fruits and nuts, and confectionary.
Fungi can also present health risks by the production of specific toxic agents called mycotoxins, which are often poorly understood. Mycotoxins are being increasingly recognised as agents of both acute and chronic toxicity in humans and animals, further adding to the importance of understanding food mycology.
By the end of the Applied Food Mycology course you will be able to:
Areas covered on the Applied Food Mycology course will include:
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP
T. +44 (0)330 333 4530