Location: National Programs
Project Number: 0500-00053-004-094-G
Project Type: Grant
Start Date: Jun 1, 2020
End Date: May 31, 2023
Objective:
The objective of this research is to investigate methods of antifungal and mycotoxin inhibition strategies in food processing.
Approach:
The researcher will conduct experiments with essential oils to determine their ability for inhibiting fungal growth and mycotoxin production in the malting process.
