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.
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| 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 |
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| Key Dates |
IP Date:
09/06/2014 to 20/06/2014
Arrival to Bragança:
08/06/2014
Departure from Bragança:
22/06/2014 |
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