Mycotoxins

This course offers an in-depth examination of mycotoxins, secondary metabolites produced by fungi, focusing on their biological significance, detection, and impact on food safety and public health. The course encompasses the study of the biosynthesis of mycotoxins, their modes of action, and approaches to mitigate their effects in agricultural products and human consumption. Through lectures, laboratory work, and research projects, students will gain practical and theoretical understanding of the challenges posed by mycotoxins and the methodologies used to study and manage them in various environments.