UNIVERSITY OF NEBRASKA, LINCOLN, USA
MARCH 18-22, 1996
This intensive 4 1/2 day course is designed to provide a basic understanding of the molds and mycotoxins that occur in cereal and other food products, and the methods available for their detection, identification and quantification.
Methods for detecting, enumerating and identifying molds will be covered in lectures and in 4 half-day laboratory experi ences. Toxicology of selected mycotoxins and methods for detection and quantification of these toxins, especially aflatoxins, deoxynivalenol, and fumonisins will be included.
This course is intended for individuals who have a basic background in cereal science and technology, food science, microbiology, biology or biochemistry at the BS level or the equivalent in laboratory or inspection experience. Technical managers, quality.