Food spoilage is one the major challenges of modern day living faced by producers, suppliers, retailers and consumers. Identification and prevention of food spoilage by moulds and contamination with mycotoxins is very important in ensuring food security and conserving quality of food products from Farm to Fork. Read more Read less
This course aims to provide both advanced and detailed training in theoretical and practical ways to identify, understand the ecology and control strategies for food spoilage moulds in food products
It will provide a thorough understanding of the ecology and physiology of yeasts and moulds in key food chains and the methods for detecting and controlling mould contamination, mycotoxin contamination, and use of hurdle technology for improving shelf life.
The course will:
Provide a detailed knowledge and recognition of the key groups of fungi responsible for spoilage in key food chains.
Improve the critical ability to integrate knowledge and thinking on mould spoilage problems in the context of the entire food supply chain.
Provide an understanding of the conceptual awareness of fungal ecology and mycotoxin contamination and apply this to situations relating to food safety and quality.
Apply the approaches presented in the course to industrial situations.
Use group work to examine the use of HACCP approaches for food production chains.
At a glance
- Duration2.5 days
- LocationCranfield Campus
- Cost£937 Includes buffet lunch and refreshments.
Course structureThis course is a 2.5 day course and includes a mixture of (a) Lectures, (b) demonstrations, (c) some hands on measurements of products and shelf-life relationships and preservatives, (d) group work to develop HACCP plans for different food chains.
What you will learn
Mould spoilage of food products, especially intermediate moisture products, has significantly increased. The consumer pressure to reduce the use of preservatives has put pressure on alternative non-chemical approaches to control moulds in food products and to examine alternative packaging systems to obtain the necessary shelf-life of such products. This course will provide the necessary background information and applied knowledge which can improve the skills base of staff involved in raw material procurement, processing and packaging of food products.
- Introduction – food mycology do we know enough??
- Beverage/yeast spoilage/heat resistant fungal spores and problems in beverages
- Mycotoxins: their importance in different food chains
- Mycotoxins: regulations and sampling issues
- HACCP: Principles and Critical Control Point determination
- Prevention strategies for mycotoxigenic fungi
- Modelling fungal growth
- Climate change impacts on moulds/mycotoxins: do we know enough?
- Analysis and rapid diagnostics – traditional vs. modern approaches
- Factory environment – mould problems
- Hands-on practical work with spoilage moulds
- Examination of food products to understand the relationship between ingredients and relative shelf life of different products (e.g. 1 week to 2-3 months).
- Demonstration sessions for food spoilage moulds: including mycotoxin analyses
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Who should attend
Middle managers involved in food production, especially bakery products; intermediate moisture products
Raw material procurement managers
Technical staff who want to upskill with more knowledge on food spoilage by moulds and mycotoxins
HACCP designers for different processesManagers who want to have a more holistic view of the impact that mould spoilage and mycotoxins can have on their products
AccreditationThis course could be accredited as the Module for the MSc course is accredited by the Institute of Agricultural Engineers.
This course is provided via the Agrifood Training Partnership (AFTP) - and you should apply via the following link.
Accommodation options and prices
Accommodation is available at Mitchell Hall which is located on campus. All rooms are en-suite and bookings are on a half-board basis from Sunday to Friday. If you would like to book accommodation for this short course at Mitchell Hall, please indicate this on the registration form and we will arrange this for you.
Alternatively, you may wish to make your own arrangements at a nearby hotel.
Location and travel
Cranfield University is situated in Bedfordshire close to the border with Buckinghamshire. The University is located almost midway between the towns of Bedford and Milton Keynes and is conveniently situated between junctions 13 and 14 of the M1.
London Luton, Stansted and Heathrow airports are 30, 90 and 90 minutes respectively by car, offering superb connections to and from just about anywhere in the world.For further location and travel details
Read our Professional development (CPD) booking conditions.