Food Mycology

Catalog description

The role of fungi in human food, including edible and poisonous mushrooms, fungi used in food processing (especially yeasts), and the occurrence, growth, and mycotoxin production of molds in human foods, animal feeds, and the human environment. Methods and techniques for culturing, enumerating and identifying molds, yeasts, and mushrooms. Analytical methods for mycotoxins, and effects of food and feed processing on mycotoxin stability.