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At the end of the IP, the student is expected to:
  • Acknowledge the major mycotoxins and toxigenic fungi present in different foods and food commodities;
  • Understand the biology, physiology and ecology of toxigenic fungi, and the ecology of mycotoxin production;
  • Acknowledge the expected effects of climate changes on fungal ecophysiology and on their toxigenic ability;
  • Understand the hurdle technology approach applied to fungal development and mycotoxin production in foods.
  • Know and apply the various methods for fungal and mycotoxin detection, quantification and identification in foods;
  • Understand and develop predictive modelling studies in food mycology and mycotoxicology.
IP Coordinator
Paula Cristina Azevedo Rodrigues
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Mountain Research Center (CIMO) - School of Agriculture (ESA)
Campus de Santa Apolónia
5300-253 Bragança - Portugal
Phone: +351 273 303 232
Fax: +351 273 303 382
Key Dates
IP Date:
09/06/2014 to 20/06/2014
Arrival to Bragança:
Departure from Bragança:


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Campus de Santa Apolónia - 5300-253 BRAGANÇA * Tel: (+351) 273 303 200 / (+351) 273 331 570 - Fax: (+351) 273 325 405 * Suporte.IPB