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Course Food and Indoor Mycology 2020 by Webmaster Courses 2019-10-21 15:34:55
 
October 5-7 2020 Registration

Venue: Westerdijk Fungal Biodiversity Institute, Utrecht, Uppsalalaan 8, The Netherlands.
Price: € 1299,-

Two courses on different, but connected topics are taught in this week: “Food and Indoor Mycology” (3 days) and “DNA based identification of fungi” (2 days). This course in the identification and detection of food- and indoor fungi is unique in the world. It is packed with background information on several subjects, such as the recognition, detection, occurrence and impact of these fungi on food products and in human dwellings. After completion of both courses, you will also be up to date in detection and identification of food- and indoor fungi. We aim reach a broad audience including people that work in food and indoor related companies, (routine) laboratories, academia and research institutes who would like to expand their knowledge on fungi occurring on food and in indoor environments.

The course “Food and Indoor Mycology” (5-7 October 2020) focuses on the classical detection and identification methods of food- and indoor fungi. A hands-on training will be taught in phenotype based identification of common food- and airborne contaminants. This 3-days course is supplemented with several in-depth lectures on specific topics:

  • Fungi and living crops
  • Spoilage of processed food
  • Fungi and mycotoxins
  • The indoor challenge, fungal indoor growth and health aspects
  • Detection of fungi in indoor environments and foods
  • The fungal spore in food mycology

“Hands-on” programme:
Examples of more than 50 fungal and yeast species relevant for food and indoor environments will be available for examination. Included genera are Mucor, Rhizopus, Mycocladus, Syncephalastrum, Talaromyces, Chaetomium, Aspergillus, Penicillium, Paecilomyces, Wallemia, Cladosporium, Fusarium, Botrytis, Alternaria, Scopulariopsis, Trichoderma, Geotrichum, Saccharomyces and Aureobasidium.

In the course “DNA based identification of fungi” (8-9 October 2020) we aim to give insight in the recent development in this field. Besides in-depth presentations of various topics (see below), the course gives insight in ways to generate high quality sequence data from a culture (theoretical) and a hands-on training in DNA based identification, sequence data interpretation and analysis.
Topics:

  • Molecular based detection and identification
  • Trends and developments in food diagnostics
  • Next generation sequencing for food quality and safety
  • Fungal phylogeny
  • MALDI-TOF and other proteomics approaches
  • Bioinformatics

Day 1. Monday, October 5 2020

  • 09:30   Welcome and general introduction – dr. Jos Houbraken (Westerdijk Institute, Utrecht, NL).
  • 09:45   Taxonomy: classification, nomenclature and identification – dr. Jos Houbraken (Westerdijk Institute, Utrecht, NL).
  • 10:30   Coffee & tea
  • 11:00   Fungi and living crops: Post-harvest diseases – dr. Jan Dijksterhuis (Westerdijk Institute, Utrecht, NL).
  • 11:30   Mycotoxins in food and indoor environments – dr. Jos Houbraken (Westerdijk Institute, Utrecht, NL).
  • 12:15   Lunch
  • 13:00   Hands-on training: Introduction to Mucoromycetes, with examples.
  • 15:00   Hands-on training: Introduction to Aspergillus, with examples.

Day 2. Tuesday, October 6 2020

  • 08:30   Continuation practical work (if needed)
  • 09:30   The fungal spore in food mycology (heat-resistant fungi and challenge tests) - dr. Jan Dijksterhuis (Westerdijk Institute, Utrecht, NL).
  • 10:15   Coffee & tea
  • 10:45   Detection and identification of food and indoor fungi – dr. Jos Houbraken (Westerdijk Institute, Utrecht, NL).
  • 11:30   Associated mycobiota of food and in indoor environments – dr. Jan Dijksterhuis (Westerdijk Institute, Utrecht, NL)
  • 12:15   Lunch
  • 13:00   Hands-on training: Introduction to Penicillium, Talaromyces and Paecilomyces

Day 3. Wednesday, October 7 2020

  • 08:30   Continuation practical work (if needed)
  • 09:30   The indoor challenge, fungal indoor growth – dr. Jan Dijksterhuis (Westerdijk Insitute, Utrecht, NL).
  • 10: 15  Coffee & tea
  • 10:45   Background information on conidiogenesis hands-on training on identification of most common food and indoor fungi.
  • 12:15   Lunch
  • 13:00   Continuation lab work
  • 16:00   Closure and general remarks – dr. Jos Houbraken (Westerdijk Institute, Utrecht, NL)

Instructors:
Dr. J. Houbraken and Dr. J. Dijksterhuis. Lectures will be presented by specialists from Westerdijk Institute and invited speakers.

Language of instruction:
The course is taught in English.

Location:
The course will take place at the Westerdijk Fungal Biodiversity Institute, Utrecht, Uppsalalaan 8, The Netherland



Lunches and the course book “Food and Indoor Fungi” by Samson et al. are included in the course fee; accommodation excluded