Our research focuses on mitigating fungal spoilage and improving nutritional attributes along the food supply chain including cereals, nuts, fruits and vegetables, and exploring innovative methods to repurpose food waste, thereby enhancing food security while embracing a holistic "one health" approach.
Who is this for?
Our courses are designed for a diverse audience involved in the food supply chain industry (e.g. Quality Assurance and control managers, food safety officers, auditors, specialists in research and development, formulation, shelf-life design, grain storage and logistics professionals, chief executive officers, investors, traders, entrepreneurs, strategic/sustainability advisers, exporters/importers of cereals, nuts, spices, dry fruits and vegetables and relative transformation industry), policymakers, academic researchers (wanting to explore or specialising in food microbiology, food formulation, nutrition, biotechnology, food science, or public health and beyond aiming to have an holistic view of the supply chain challenges).
Why the Magan Centre of Applied Mycology (MCAM) at 成人直播?
成人直播 hosts a world-leading group in SFP with more than 35 years’ experience (previously known as the Applied Mycology Group) and is the current host of the Mycotoxin Training Hub.
The group specialises in the areas of fungal spoilage, toxigenic fungi, applied molecular mycology, nutrition in the context of the UK Net Zero target 2050, UN SDGs, and food security agenda towards achieving worldwide sustainable food chains.
About the training
Our bespoke courses include the following practical and highly relevant topics:
- Food safety: food pathogens, microbial toxins, regulations, HACCP, risk management, rapid methods for detection.
- Food spoilage: hurdle technologies, heat and preservative resistant moulds, low water activity food spoilers. Fungal identification and secondary metabolites. Case studies.
- Fungi in the food production environment: work environment microbiological quality, environmental sampling, cleaning and disinfection, sanitising resistant fungi.
- Food preservation: challenge tests, shelf-life assessment, fungal resilient new food development.
- Food security: testing crop, herbs, fruits and vegetable supply chain resilience under climate change scenarios and emerging pathogens.
- - Mycotoxins: toxigenic fungi, sampling and detection, analytical methods, rapid methods. Safe storage conditions for mycotoxin prevention. Updates on worldwide legislation. Emerging/non-regulated mycotoxins.
- Food contaminant detection: Analytical chemistry, method development and optimisation, multiple-contamination LC-MS/MS method development.
- Nutrition: assessment, formulation, neglected underutilised crops species characterisation, supply chain handling challenges and nutritional losses.
- Food Waste management: prevention, revalorisation safety assessment, transformation into food and feed products of interest.
- Applied Molecular mycology: transcriptomic and genomic analysis of food-based fungal strains, targeted gene-expression analysis using qPCR.
