The overall objective of the project:
Reducing contamination with fungi and mycotoxins in baking industry in order to increase food safety.
Specific projects objectives (SO):
SO1. Reducing contamination with fungi and mycotoxins by analytical control;
SO2. Reduce contamination by mycotoxins and fungi by acidolactic bacteria inhibitory effect on toxigenic fungi;
SO3. Reducing contamination with fungi and mycotoxins by MAP;
SO4. Reduce contamination by mycotoxins and fungi by volatile essential oils;
SO5. Integration (SO1 + SO2 + SO3 + SO4).
Activities:
- Fundamental Research on reducing contamination with fungi and mycotoxins in baking industry, in order to increase food safety.
- Study and analysis of industry bakery chain.
- Design and experimental realization of model reduction of contamination with fungi and mycotoxins in baking industry.
- Experimentation additional ways to delay the occurrence of musty and mycotoxins in bread, tested simultaneously with the use of antifungal acid dough.
- Achieving integrated system to reduce contamination of bread with fungi and mycotoxins - laboratory phase.
- Experimentation and verification of integrated system to reduce contamination of bread with fungi and mycotoxins - at pilot.
- Dissemination of scientific obtained results.
- Completing and maintaining the project web page.
- Promotion of project results.