Courses INTRODUCTION TO FOOD AND AIR-BORNE MOLDS - 2008

a course in fungal identification

Sponsored by

CBS Fungal Biodiversity Centre (Netherlands)
Eastern Cereal and Oilseed Research Centre, Research Branch, Agriculture and Agri-Food Canada

Date and Location

8-12 June 2009, Ottawa, Canada

More than 100 mould and yeast species common in indoor air and on food will be examined, including important species of Penicillium, Aspergillus, Fusarium Trichoderma, Cladosporium, Mucor, Rhizopus, Alternaria and Scopulariopsis. This 5 day course is appropriate for those interested in food spoilage, indoor air quality, industrial hygiene, mycotoxins, pharmaceuticals, biodeterioration, etc.


Instructors

Synopsis

Moulds on food or in indoor air are becoming increasingly important. In food, moulds and yeasts cause spoilage or produce toxic compounds that may induce serious health problems in man and animals. The important role of toxigenic moulds as allergens and in indoor air is now recognized.

The course will consist of lectures to introduce fungal groups and discuss methodology and other relevant topics. Extensive practical sessions provide hands-on experience in fungal identification. Demonstrations of critical species using video-microscopy, computerized identification keys, biochemical identification procedures and other 'expert systems' for identifying fungi are also planned. There will be ample opportunity for consultation with the specialists teaching the course.

The course is appropriate for personnel from educational, research or industrial settings with an interest in food spoilage, indoor air quality, industrial hygiene, biodeterioration etc. Some familiarity with basic microbiological techniques is assumed, but not a requirement.

There are a limited number of places available and early enrollment is recommended. Although we recommend that students bring their own compound microscope, we have good quality microscopes available for students who do not wish to travel with their own microscope.

Other information

9-5 daily

  • Day 1: 8 June: Introduction + Zygomycetes
  • Day 2: 9 June: Aspergillus + Ascomycetes
  • Day 3: 10 June: Penicillium + Yeasts
  • Day 4: 11 June: Fusarium and other Deuteromycetes
  • Day 5: 12 June: Deuteromycetes and closing

Cost:

The course fee is CDN$1800. Cheques are payable to 'Centraalbureau voor Schimmelcultures'. Credit card payment is not possible.

Text book:

Introduction to Food- and airborne Fungi, 7th edition, 2004 by R. A. Samson, E. S. Hoekstra and J. C. Frisvad (included in course fee). The text book can be purchased separately from the CBS Fungal Biodiversity Centre (Netherlands)

Course site:

The course will be held on the campus of the University of Ottawa, a 10-15 minute walk from downtown Ottawa. The teaching laboratory has high quality compound and dissecting microscopes connected to state-of-the art digital cameras and imaging software. Students can capture digital images of the fungi they study and bring them back to their own lab using a portable USB storage device. Students who wish to bring their own microscopes are welcome to do so. Each participant will have their own light and dissecting microscope with digital camera attached to a desktop computer with Internet access.

Accommodation:

Students are expected to arrange their own accommodation: Costs are not included in the course fee. Relatively inexpensive accommodation (approximately CDN $35 per night) is available at the University of Ottawa Student Residences. Specific information on accommodation will be provided to those who register for the course.

Language of instruction:

English.

For more information, or to preregister ...

Keith A. Seifert,
Research Scientist /
Biodiversity (Mycology and Botany)
Agriculture and Agri-Food Canada
960 Carling Avenue, Ottawa, Ontario K1A 0C6, CANADA

Phone: 613-759-1378, Fax: 613-759-1924; Email: Seifertk@AGR.GC.CA