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Food and Airborne Fungi & Mycotoxin Short Course

June 11 @ 8:00 am - June 13 @ 5:00 pm

Introduces participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments. The short course is delivered in a classroom and laboratory environment and includes a mixture of theory, demonstrations, and laboratory activities. 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.

Details

Start:
June 11 @ 8:00 am
End:
June 13 @ 5:00 pm
Website:
https://bit.ly/2FNgSZ7

Organizer

Penn State College of Agricultural Sciences
Phone:
814-865-8301

Venue

Penn State University