Comprehensive Evaluation Of Mycotoxins In Food Products

This exam focuses on the study of mycotoxins, naturally occurring toxins produced by fungi in various food products. The emphasis is on understanding their biochemical pathways, health implications, and methods of detection and mitigation.

The knowledge of mycotoxins is critical for food safety professionals engaged in preventing foodborne illnesses and ensuring compliance with health regulations. It also plays a significant role in agricultural practices aimed at reducing contamination.

Students will demonstrate their ability to explain the various types of mycotoxins, their effects on human health, and the technologies used for detection and risk assessment during the verbal exam.

Candidates are encouraged to convey their understanding of the importance of monitoring mycotoxin levels in agriculture and food production as a key component of public health strategies.