Fungi and living crops, the fungal spore in food mycology, fungi and mytoxins, fungi as hyperproducts, fungal spoilage: ecology, growth and detection.

Foodborne fungal agents and their importance. Yeast and moulds in foods. Toxonamy of yeast and moulds. Diagnostic methods used in fungal agents. Spoilage caused by fungus. Mycotoxins in food. Fungal applications in food industry. Genetical approaches on foodborne fungal agents.