Prevention of food spoilage moulds and mycotoxin contamination are important in ensuring food security and conserving quality of food products. Many intermediate moisture food products have water contents (water activities) which can allow spoilage moulds (yeasts and filamentous fungi) to spoil products. Thus preservation systems, formulation of products and packaging systems are critical in ensuring that the shelf life of products can be maintained under either in ambient or cooled storage conditions.

There is thus a need for an understanding of the types of fungal species which can cause spoilage of products, their ecology, ability to produce mycotoxins and identify systems which can be utilised to minimise or prevent spoilage from occurring.

This course will provide both lectures and hands on practical training to identify and understand the ecology and control strategies for food spoilage moulds in food products.

The Course will include a full lecture programme in the mornings and practical training and hands on experience every afternoon.  

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