Introduction to Food and Airborne Fungi

De Clercq, N. (Deelnemer)

    Activiteit: Deelnemen aan een evenement of er een organiserenOrganisatie en deelname aan een workshop, opleiding, seminarie


    Course introduction to Food and Airborne Fungi 2012. The major portion of the course was devoted to 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 were available for examination by the participants. Special lectures on particular subjects were presented and dealed 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.
    LocatieUtrecht, Nederland
    Mate van erkenningInternationaal