Please note: If you have an anaphylactic reaction to any food ingredient, please contact us before registering.
There is a limit of 12 people so get in quick and register below:
Course Summary and Outline
The Food Mycology MasterClass is designed to introduce participants to a basic understanding of common yeasts and moulds that occur in food. The short course is delivered in a laboratory environment and includes a mixture of theory, demonstrations, and laboratory activities. Participants will develop an understanding of the methods used to isolate, detect, and identify common food fungi.
The course is intended for those who work with food and environmental microbiology issues, including food scientists, microbiologists, quality management and food processing personnel.
At completion of the course, participants will:
Be familiar with fungal taxonomy
Recognize the significance of fungi in foods
Understand the factors affecting growth of fungi in foods
Be familiar with the methods for detecting, enumerating and identifying fungi
The course will be delivered by Mark Wilson, a research microbiologist with more than 20 years experience in microbiology, including with the CSIRO. Mark specialises in the identification of yeasts and moulds of importance to the food industry, and in undertaking challenge testing work for the food industry, for the establishment of microbiologically safe and stable products and processes.