The overall objective of WP5 is to develop sustainable fit-for-purpose intervention strategies, with low carbon foot print, to be applied after fungal infection of crops in the field, during storage or processing. Several biological, physical and chemical intervention strategies will be tested and best performing options will be optimised for a single strategy application or combined hurdle use.
The focus will be on Fusarium head blight (FHB) in cereals in field Aspergillus in grapes (Task 5.1), Aspergillus and Penicillium storage fungipost-harvest and Aspergillus, Fusarium and Penicillium during processing of cereals and barley and wheat (Task 5.2 and 5.3).
Furthermore, the applicability of the studied actions to other crops/chains will be considered (e.g. cross-contamination during mixed farmig). Regulatory aspects, techno- economic feasibility and implementation of new intervention means to actual food and feed chain will be evaluated (Task 5.3 and 5.4).
This WP completes WP4 (preventive actions) for an integrated approach to mitigate mycotoxins and will also provide input to WP7 (ICT solutions and chain management).
Principal Scientist. 20 years expertise in food safety and industrial process microbiology. Broad experience in cereal, malting and brewing research. Furthermore, expert in leadership management and has acted as a team leader. Role: WP5 leader, VTT team leader, management of toxigenic fungi in barley production and processing chain.