Presentations:
- IAFP FUNGI ID WORKSHOP JULY 6 AND 7 2017 DRAFT.pdf (199.3KB) - Agenda
Mitigating the risks of yeasts and mold contamination remains a constant battle within certain segments of the food and beverage industry. Molds and yeasts cause significant food spoilage losses and mycotoxigenic molds pose significant food safety/regulatory hazards. Fungal identification is a scientific challenge requiring both art and technical expertise. There are a limited number of scientists who understand and have developed the art of fungal identification to a sound science. This workshop provides attendees a unique opportunity to interact first-hand with a group of experts, learning the best practices for isolating different fungi as well as the basics of classical identification methods. This workshop will also cover current molecular methods that are used to identify yeast and mold.