Webinars

In this Webinar Short, we delve into the world of spoilage organisms, focusing on two prominent culprits: yeast and mold.

We explore the characteristics and behaviors of key mold species such as Penicillium and Aspergillus, known for their ability to contaminate various food products. Additionally, we shed light on fermentative yeast and oxidative yeast, highlighting their roles in food spoilage and deterioration. Join us as we uncover the mechanisms and impact of these organisms on food quality and safety.