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Food & Airborne Fungi & Mycotoxins Short Course

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6/25/13 to 6/27/13
Penn State University, Food Science Building
University Park, PA
United States
The Food and Airborne Fungi and Mycotoxins Short Course is designed to introduce 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.

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Agropur, Natrel Division USA, St. Paul, Minn.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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