University Continuing Education Program »Mycotoxin Summer Academy«
Qualification & Competencies
The increasing concern on the safety of food and feed is a result of the global marketplace, climate change and the rise in public awareness about health and quality. Mycotoxins are toxic secondary metabolites produced by fungi on agricultural commodities in the field and during storage, but also in damp indoor environments. National and international institutions responded to the threat of these metabolites by adopting regulatory limits for the most
important mycotoxins. The necessity to obey these regulatory limits has led to the development of sampling plans and various analytical methods for the determination of mycotoxins in a wide range of commodities. These measures are essential to improve exposure estimates and risk assessment strategies regarding mycotoxins.
Mycotoxins, their formation, occurrence and toxicity, their determination in food and feed, as well as the economic damage caused by them are the core content of the "Mycotoxin Summer Academy" university course. Moreover, the genetics and taxonomy of toxigenic fungi as well as their determination (e.g. in food or indoor environments, including molecular biology methods) plays a central role in the course. A competent answer to the issues of food safety regarding these pollutants, state-of-the analysis and possibilities for their prevention is offered with this course.
MSA graduates are equipped with highly specialized theoretical and practical knowledge to analyse and evaluate various problems in relation to food safety regarding mycotoxins. They are ready to communicate this knowledge nationally as well as internationally and to tie in with latest findings in the field of food safety. Furthermore, graduates have the ability to use their knowledge gained in order to develop, realize and implement their independent ideas and they have developed a critical awareness to adequately response to problems.
Graduates have the ability to develop a solid, research-based diagnosis of mycotoxin caused problems by means of integration of knowledge gained in various interdisciplinary fields. Furthermore, they are in a position to develop, apply and communicate new skills across the disciplines as a reaction to newly arising insights and techniques. They have the ability to evaluate and analyse the risk of mycotoxin production and distribution. MSA graduates are trained to work independently as well as in small research or analytical teams.
Graduates find themselves in the position to communicate state-of-the-arts results, methods and underlying principles in the fields of mycotoxins to a professional audience as well as non-specialists. They can respond to questions on a scientific but also social level of food safety and are ready to develop new approaches for complex work contexts.