Registration:
Please send an e-mail or call 402-472-2816 with questions about 2009 workshop registration. Registration fee is only refundable if the workshop is cancelled; substitutions can be arranged.
Molds & Mycotoxins in Foods
University of Nebraska-Lincoln
The Food Processing Center
March 17-19, 2009
Location: University of Nebraska-Lincoln, Lincoln, NE
This course is designed to address the concerns of the food industry in regard to molds and mycotoxins in foods. It will provide a basic understanding of the molds and mycotoxins that occur in cereal and other food products and the practical methods available for their detection, identification, and quantification.
Molds common in foods will be described and discussed. Methods for detecting, enumerating, and identifying molds will be covered both in lectures and in practical, hands-on laboratory demonstrations. Toxicology of selected mycotoxins and methods for detection and quantification of these toxins, especially aflatoxins, deoxynivalenol, and fumonisins, will be included. Also included will be demonstrations by key industry representative on new and antibody based technologies for mycotoxin analyses.
- Learn what conditions affect the growth of molds and mycotoxin production in foods and cereal products
- Discover how to prevent the growth of molds and improve sanitation in food processing plants
- Obtain hands-on instruction with the proven methods for detecting and quantifying mycotoxins
- Learn about the effects of food processing and mycotoxins
- Interact with industry representative and obtain a first-hand view of mycotoxin analyses using new technologies and test kits
- Learn to recognize and identify molds common in foods
- Obtain the latest information about media and methods for detecting molds in foods
Intended Audience:
Technical managers, quality assurance and processing personnel and research and development scientists unfamiliar with the topic as well as insurance professionals and test-kit manufacturers' personnel all benefit from the material presented in this course. This course is best suited for individuals who have a basic background in food science or related fields, or the equivalent in laboratory or inspection experience.
Instructors:
|
Lloyd B. Bullerman, PhD Professor (Course Director) Department of Food Science & Technology University of Nebraska–Lincoln Lincoln, NE |
Andreia Bianchini, MS Laboratory Supervisor - Mycology Department of Food Science & Technology University of Nebraska–Lincoln Lincoln, NE |
|
Lynn Polston USDA |
John Richard, PhD Industry consultant |
|
Dojin Ryu, PhD Assistant Professor Department of Nutrition & Food Sciences Texas Woman’s University Denton, TX |
