The course presents the principles of plant pathology and in particular those of post-harvest pathology.
The course will deal with the ecological and biological aspects of mycotoxigenic fungi; main mycotoxins; kits for mycotoxin detection; preventive measures to minimize mycotoxin contamination of animal feed and foodstuffs; methods of detoxification.
Mycotoxin in agriculture and food safety. K. K. Sinha e D. Bhatnagar (eds), 1998, Marcel Dekker, Inc.
Duplicated lecture notes.
To focus on the main aspects concerning the risk of mycotoxin contamination of foods and feeds
Competence acquired (at the end of the course):
Management of the risk of mycotoxin contamination of foods and feeds
Skills acquired (at the end of the course):
Diagnosis of mycotoxigenic fungi; knowledge of measures for preventing mycotocosis.
Courses to be used as requirements (required and/or recommended)
Courses required: Post harvest plant pathology
Courses recommmended: Organic chemistry, Microbiology
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 75
Hours reserved to private study and other indivual formative activities: 48
Contact hours for: Lectures (hours): 10-12
Contact hours for: Laboratory (hours): 4
Contact hours for: Laboratory-field/practice (hours): 11
Seminars (hours): 0-2
Frequency of lectures, practice and lab, although non compulsory, is strongly recommended
Type of Assessment
Exam modality: oral or written examination on the subjects of lectures and laboratory
Fungi involved in human diseases: primary and secondary mycosis and mycotoxicosis. Biological aspects of main mycotoxigenic fungi (species of Aspergillus, Peniciliium, Fusarium, Alternaria). Main mycotoxins (aflatoxins, ochratoxin, deoxynivalenol, zearalenone, T-2 toxin, fumonisin, patulin). Kits for mycotoxin detection, preventive measures to minimize mycotoxin contamination of animal feed and foodstuffs. Chemical and biological methods of detoxification.