Course on Food- and Air-Borne Fungi

Keith Seifert SEIFERTK at EM.AGR.CA
Thu Feb 20 11:13:29 EST 1997

Course Announcement

Introduction to Food- and Air-Borne Fungi
a course in fungal identification

23-27 June 1997
Ottawa, Canada

More than 100 mould and yeast species common in
indoor air and on food will be examined, including
important species of Penicillium, Aspergillus,
Fusarium, Trichoderma, Stachybotrys,
Cladosporium, Mucor, Rhizopus, Alternaria and
Scopulariopsis. This 5 day course is appropriate for
those interested in food spoilage, indoor air quality,
industrial hygiene, mycotoxins, pharmaceuticals,
biodeterioration, etc.

Instructors: Robert A. Samson and Ellen Hoekstra,
Centraalbureau voor Schimmelcultures.  Keith A.
Seifert and John Bissett, Agriculture and Agri-Food

	Moulds on food or in indoor air are becoming
increasingly important. In food, moulds and yeasts
cause spoilage or produce toxic compounds that
induce serious health problems in man and animals.
The important role of moulds as allergens or
biological agents producing toxins in indoor air is now
	The course consists of lectures introducing
fungal groups, methodology and other relevant topics.
 The main activity, however, consists of extensive
practical sessions provide hands-on experience in
fungal identification.  The course is appropriate for
personnel from educational, research or industrial
settings with an interest in food spoilage, indoor air
quality, industrial hygiene, biodeterioration etc.  Some
familiarity with basic microbiological techniques is
assumed, but is not a requirement. The language of
instruction is English.
	A limited number of places are available and
early enrollment is recommended. Students are
encouraged to bring their own compound microscope
if possible:  However, we can provide microscopes to
those students who require them.
Course schedule:  
	23 June: Introduction + Zygomycetes
	24 June: Aspergillus + Ascomycetes
	25 June: Penicillium + Yeasts
	26 June: Fusarium and other Deuteromycetes
	27 June: Deuteromycetes and closing 

Course fee: CDN $1500 due on or before the first
day of the course.  A deposit of $400 will guarantee
your place in the course.  Cheques must be payable
to *Centraalbureau voor Schimmelcultures'.  If you
must cancel after registering, your deposit will be
returned if we are able to find another student to
occupy your space.

Text book: Introduction to Food-Borne Fungi, 4th
edition, by R. A. Samson and E. S. van
Reenen-Hoekstra (included in course fee).

Accommodation: Accommodation costs are not
included in the course fee. A block of rooms in a
downtown hotel will be arranged by the course
organizers at approximately CDN $90 per night. 
Accomodation in the university residence at
approximately $35 per night is also possible.

To register: Obtain a registration form from the
address below.  Upon receipt of your registration and
deposit, we will advise you regarding your place in the
course, and forward information on accommodation
and the course site. 

Keith A. Seifert,
Eastern Cereal and Oilseeds Research Centre,
William Saunders Bldg.,
Agriculture and Agri-Food Canada, Ottawa, Ontario
Phone: 613-759-1378 Fax: 613-759-1599 Email:
seifertk at em.agr.ca
Visit the course web site at

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