August 8, 2017, Serdang - A Workshop on Principles of Food Mycology was organized by the Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), UPM, for two days (8th to 9th August). The workshop was attended by three lecturers, six graduate students each carrying out research projects in mycology (fungi) and mycotoxin (fungus production toxin) and a food industry officer. The trainer of this workshop, Dr. Nik Iskandar Putra Samsudin is from the Faculty of Food Science and Technology, UPM, and also an ITAFoS associate researcher.
The workshop’s trainer is conducting lecture sessions before a practical session. The size of the small lectures gives the trainer the opportunity to pay attention to each participant
This workshop highlights the role and function of fungus as a food producer and also food spoiler. Participants have also been exposed to various laboratory methods that are relevant in the research of food fungi. The role and function of fungus in food is less of a concern than food bacteria who receive more coverage. This is due to bacterial properties such as faster reproduction than food fungi and bacterial food poisoning ability (bacterial food poisoning). However, fungus has also been shown to produce toxins (mycotoxins) especially in food commodities. ITAFoS as the institution responsible for food safety considers microbiological hazards as important as chemical hazards in terms of food safety. Various steps have been taken by ITAFoS such as organizing such workshops in addressing national food safety issues. Based on the participants' feedback at the end of the workshop, it was found that the workshop's objectives were achieved and the participants hope that such workshops will be extended to five days in the coming years to enable them to gain knowledge of food mycology principles more deeply.
Updated:: 11/09/2017 [noordiana]
Institute of Tropical Agriculture and Food Security
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan