Applied Food Mycology

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The Applied Food Mycology program at Cranfield University provides advanced training in identifying, understanding, and controlling food spoilage molds and mycotoxins. Participants gain knowledge on fungal ecology, detection methods, and strategies for preventing contamination and extending shelf life. The program includes hands-on practical work, demonstrations, and group discussions, equipping professionals in food production, procurement, and quality assurance with the skills to address mold-related challenges in the food industry.

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Applied Food Mycology at Cranfield University: A Detailed Extraction

Degree Overview:

• Overview: This 2.5-day course provides advanced and detailed training in identifying, understanding the ecology, and controlling strategies for food spoilage molds in food products.
• Objectives:
• Equip participants with a thorough understanding of the ecology and physiology of yeasts and molds in key food chains.
• Teach methods for detecting and controlling mold contamination, mycotoxin contamination, and using hurdle technology for improving shelf life.
• Provide knowledge and recognition of key fungal groups responsible for spoilage in key food chains.
• Improve critical thinking skills to integrate knowledge on mold spoilage problems within the entire food supply chain.
• Enhance understanding of fungal ecology and mycotoxin contamination and apply it to food safety and quality.
• Apply learnings to industrial situations.
• Utilize group work to examine the use of HACCP approaches for food production chains.

Outline:

• Module 1: Introduction
• Food mycology and its importance
• Challenges in food mycology
• **Module 2: Beverage/yeast spoilage/heat resistant fungal spores and problems in beverages.

• Understanding yeast spoilage in beverages
• Heat-resistant fungal spores and their impact
• Strategies for preventing problems in beverages
• **Module 3: Mycotoxins: their importance in different food chains.

• Types and significance of mycotoxins
• Mycotoxin contamination in different food chains
• Health risks associated with mycotoxins
• **Module 4: Mycotoxins: regulations and sampling issues.

• Regulations governing mycotoxins in food
• Sampling methods for mycotoxin detection
• Challenges and considerations in sampling
• **Module 5: HACCP: Principles and Critical Control Point determination.

• Understanding the principles of HACCP
• Identifying critical control points in food production processes
• Developing HACCP plans for different food chains
• **Module 6: Prevention strategies for mycotoxigenic fungi.

• Strategies to prevent mycotoxin contamination in food
• Good agricultural practices for mycotoxin control
• Post-harvest handling and storage practices
• **Module 7: Modelling fungal growth.

• Modeling fungal growth in food products
• Predicting shelf life and spoilage potential
• Using models to optimize food safety and quality
• **Module 8: Climate change impacts on molds/mycotoxins.

• Understanding the impact of climate change on mold growth and mycotoxin production
• Adapting food safety strategies in the face of climate change
• **Module 9: Analysis and rapid diagnostics – traditional vs. modern approaches.

• Traditional and modern methods for detecting molds and mycotoxins
• Advantages and limitations of different approaches
• Choosing the appropriate method for specific applications
• **Module 10: Factory environment – mold problems.

• Identifying and controlling mold problems in food processing facilities
• Good manufacturing practices for mold prevention
• Cleaning and sanitation procedures
• **Module 11: Hands-on practical work with spoilage moulds.

• Practical exercises on identifying and characterizing spoilage molds
• Learning to use different laboratory techniques
• **Module 12: Examination of food products to understand the relationship between ingredients and relative shelf life of different products.

• Analyzing the impact of ingredients on shelf life
• Developing strategies to extend shelf life
• **Module 13: Demonstration sessions for food spoilage moulds: including mycotoxin analyses.

• Demonstrations of advanced techniques for mold and mycotoxin analysis
• Interactive sessions with experts

Careers:

• Managers involved in food production, especially bakery products and intermediate moisture products
• Raw material procurement managers
• Technical staff seeking to upskill in food spoilage by molds and mycotoxins
• HACCP designers for various food processes
• Managers who want a holistic understanding of the impact of mold spoilage and mycotoxins on their products

Other:

• This course is delivered in partnership with the Agrifood Training Partnership (AFTP).
• The cost of the course is £937 and includes buffet lunch and refreshments.
• Participants are encouraged to book their own accommodation if needed.
• The course is held at Cranfield University campus.