| This Intensive Programme is full time and consists of 60 teaching hours over the two weeks period (6 hours per day). In addition, we recommend a period of preparation previous to the IP on the fundamentals of food mycology and mycotoxicology and 2 hours of self-study per day during the course. Lectures, attended by all students, take place in the morning (9:30 - 12:30) and afternoon (14:00 - 17:00). Classes will be entirely taught in English. The course will be organised in four modules, including theoretical and practical (laboratory) classes. In case of high attendance, laboratory work will be split in parallel sessions. Competences acquisition will be assessed in the English language, through theoretical and practical examination. Students will be entitled with a proficiency certificate corresponding to 6 ECTS credits, which will be fully recognised in students Diploma or as a supplement to the diploma, according to the course the student is attending in each institution. In the IP, 6 ECTS represent 162 hours of work, distributed as follows:
Lecturers: Alicia Rodríguez, Ph.D, Cranfield University, United Kingdom Armando Venâncio, Ph.D, Universidade do Minho, Portugal Cledir Santos, Ph.D, Universidade do Minho, Portugal David Aldred, Ph.D, Cranfield University, United Kingdom Jéssica Gil Serna, Ph.D, Universidad Complutense de Madrid, Spain María Teresa González Jaén, Ph.D, Universidad Complutense de Madrid, Spain Naresh Magan, Ph.D, Cranfield University, United Kingdom Nelson Lima, Ph.D, Universidade do Minho, Portugal Paola Battilani, Ph.D, Università Cattolica del Sacro Cuore-Piacenza, Italy Paula Rodrigues, Ph.D, Polytechnic Institute of Bragança, Portugal Sonia Marín, Ph.D, Universitat de Lleida, Spain Course contents and appointed lecturers will be as follows: Module 1 – Food mycology and mycotoxicology 1.1 The impact of climate changes on food security and food safety (Lecturer: Prof. Paola Battilani) 1.2 Mycotoxins of major concern and associated fungi: biology, physiology and ecology of fungi and mycotoxin production (Lecturer: Prof. Naresh Magan) 1.3 Hurdle technology approaches applied to fungal development and mycotoxin production in foods (Lecturers: Prof. Naresh Magan, Dr. Alicia Rodriguez, Dr. David Aldred) Module 2 – Predictive modelling in food mycology and mycotoxicology 2.1 Modelling, predicting and mapping the emergence of mycotoxins in the EU (Lecturer: Prof. Paola Battilani) 2.2 Predictive models for fungal growth (Lecturer: Dr. Sonia Marín) 2.3 Modelling of fungal growth and mycotoxin production under post-harvest conditions: theory on experimental design (Lecturer: Dr. Sonia Marín) Module 3 – Methods in fungal identification and quantification 3.1 Classic methods of fungal identification and quantification, and of their toxigenic ability (Lecturer: Prof. Paula Rodrigues) 3.2 Measurement of fungal germination, growth and inactivation (Lecturer: Prof. Naresh Magan) 3.3 Modern methods of fungal identification and quantification, and of their toxigenic ability: molecular methods (Lecturers: Prof. María Teresa González Jaén; Dr. Jéssica Gil Serna) 3.4 Modern methods of fungal identification and quantification: mass spectrometry (MALDI-TOF ICMS) (Lecturers: Prof. Nelson Lima; Dr. Cledir Santos) Module 4 – Methods in mycotoxin analysis 4.1 Methods and in-house validation (Lecturer: Prof. Armando Venâncio) 4.2 Sample preparation, extraction, cleanup and detection (Lecturer: Prof. Armando Venâncio) |
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