OVERVIEW:
This basic mycology course is designed to give fungal identification skills to the genus level to plant and contract manufacturing microbiologists. Emphasis will be placed on microorganisms of significance to the beverage manufacturing environment.

COURSE OBJECTIVES:
During this course, you will learn:

Methods for identifying heat resistant molds

Byssochlamys fulva
Byssochlamys nivea
Talaromyces macrosporus
Talaromyces trachyspermus
Neosartorya fischeri
Paecilomyces fulvus
Paecilomyces variotii
Eupenicillium sp.

Methods for identifying common, non-heat resistant molds, such as

Penicillium sp.
Aspergillus sp.
Cladosporium sp.
Alternaria sp.
Fusarium sp.
Mucor sp.
Rhizopus sp.
Trichoderma sp.
Geotrichum candidum
Epicoccum sp.
Aureobasidium pullulans

Identification of spoilage fungi using the following methods:

Microscopy
Macroscopic ID
Media schemes
Identification keys

TARGET AUDIENCE:
Beverage manufacturing plant microbiologists.

PREREQUISITES:
Basic Microbiology Laboratory Experience or Coursework. 

DELIVERY FORMAT:
Lecture and Laboratory based, 2 1/2 days.

COST:
$1,000 per person.  Minimum of 8 person is required.