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  • Microbial Spoilage (Part 3): Spoilage Organisms – Yeast & Mold

Microbial Spoilage (Part 3): Spoilage Organisms – Yeast & Mold

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.

Who Should Attend:

Florence Wu, Ph.D.

Dr. Wu has been managing AEMTEK’s analytical services since 2002. She has over 30 years of academic and work experience with various groups of bacteria and fungi. Dr. Wu’s hands-on work experience includes food and environmental microbiology testing, environmental sampling, microbial identification, laboratory management, and quality assurance. She has published numerous scientific papers and has given lectures and presentations on subjects related to food microbiology. Dr. Wu has extensive experience in microbial contamination control, sampling and testing methodologies.

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