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Influence of Nano-particles of various substance classes on the physiology of food relevant filamentous fungi
Project
Project code: MRI-OG-08-NanoMyk
Contract period: 01.01.2014
- 31.12.2015
Purpose of research: Applied research
These project deals with the question if nano particles of various sizes, concentrations and substance classes have any impact on growth and mycotoxin biosynthesis of the food related filamentous fungi Fusarium oxysporum, Penicillium nordicum, Penicillium verrucosum, Aspergillus carbonarius and Alternaria alternata. Further questions which should be answered throughout the project are, if nano particles could induce oxidative cell stress in dependance of their physical properties like e.g. size and concentration. Despite the fact that nano particles are used in different food stuff but also in deodorants and sun protectants and other things of daily living which come in contact with human skin or organs, the outcome of projects like this is of importance for food safety and consumer health.
Section overview
Subjects
- Food Chemistry
- Food Processing
- Food microbiology
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Fruit and Vegetables (MRI-OG)
