Location: National Programs
Project Number: 0500-00053-004-94-G
Project Type: Grant
Start Date: Jun 1, 2020
End Date: May 31, 2021
The objective of this research is to investigate methods of antifungal and mycotoxin inhibition strategies in food processing.
The researcher will conduct experiments with essential oils to determine their ability for inhibiting fungal growth and mycotoxin production in the malting process.