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Course module: B-MFIF
B-MFIF
Food and Indoor Fungi
Course info
Course codeB-MFIF
EC1.5
Course goals
The aim of this course is 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 will be available for examination by the participants. Special lectures will deal 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. For program see www.cbs.knaw.nl/service/foodprog.aspx
 
After completion of the course, students have a profound understanding of:
1) Identification methods  of fungal species based on morphology and DNA phylogeny
2) Fungal classification system, systematics, and the use of online tools for fungal identification
3) Applied aspects of fungal biodiversity in industry, medical mycology and plant patholog
At the end of the course, students should be able to:
1) Prepare fungal material for microscopic examination and identification
2) Interpret morphological and molecular results for identification
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Kies de Nederlandse taal