Genetic-bio molecular controls of biosynthesis
Fungi that belong to the genera Aspergillus, Fusarium, and Penicillium pose serious phytopathological and mycotoxicological risks at pre-harvest and post-harvest stages, as well as in processed food products because they can produce several Mycotoxins. The use of many of the available physical and chemical methods for the detoxification of agricultural products contaminated with mycotoxins is restricted due to problems concerning safety issues, possible losses in the nutritional quality of treated commodities, coupled with limited efficacy and cost implications
- Genetic and epigenetics of toxin production.
- Bio synthesis Pathways involved
- Biomarkers
- Cellular level
- Kinetics and Metabolism of Mycotoxins
- Mechanisms for Resistance
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Genetic-bio molecular controls of biosynthesis Conference Speakers
Recommended Sessions
- Applied Mycology
- Carcinogenic myco-toxins and Epidemiology
- Chemistry of Mycotoxins
- Chromatography of Mycotoxins
- Co-occurrence and Co-exposure
- Detoxification/Degradation
- Disease and Mycotoxins monitoring
- Entrepreneur Investments Meet: Description
- Environmental Mycology
- Food and Nutrition Toxicology
- Food Borne Diseases
- Food contamination and control methodologies
- Fungal Allergy and Pathogenicity
- Fungal Biotechnology
- Genetic-bio molecular controls of biosynthesis
- Identification and characterization of Mycotoxins
- Impact on Human Health and animal health
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