Contamination of cereals by various toxigenic fungi is a serious global concern. The Food and Agriculture Organization of the United Nations (FAO) has estimated that 25% of the world's crops are affected by mycotoxins (each year) and the estimated annual losses extend to billions of dollars. It is obvious that contamination of brewing raw materials with toxigenic fungi cannot be completely avoided, especially in crop years with bad weather conditions. Recognising, understanding, and managing toxigenic fungi and mycotoxin production require close cooperation and communication between different stake holders along the food, beverage and feed production chain. In the Helsinki workshop, we will focus on the malting and beverage industry. However, the challenges are common to many grain processing sectors. This workshop aims to bring together industrial representatives, government agencies, researchers, scientists, technologists and provide them a unique international platform for sharing new ideas and novel approaches in mycotoxin management. Finland is one of the technology leaders in Europe and its capital Helsinki is recognised as a city in which many differing views can interact in a constructive atmosphere. Therefore, this city is an ideal location for an interactive mycotoxin workshop in which science meets practice and concerns related to recent advances can be openly shared.
|Publisher||VTT Technical Research Centre of Finland|
|Number of pages||85|
|Publication status||Published - 2018|
|MoE publication type||D6 Edited professional books|
|Event||1st MycoKey Technological Workshop: Intergrated preventive actions to avoid mycotoxins in malting and brewing - Helsinki, Finland|
Duration: 23 May 2018 → 24 May 2018