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Strategies to reduce mycotoxins in grain side product streams

Mycotoxin contamination in feed and food is a major health treat and new strategies to lower their content are necessary.

Food safety has become a major challenge within crops in recent years: more than 25% of all global crops are affected by moulds. In a collaboration with Irene Chetschick, Susanne Miescher-Schwenninger and Nadina Müller from the Institute of Food and Beverage Innovation (ILGI)  at the ZHAW we are developing solutions to reduce mycotoxins load in grains through the application of functional microorganisms and / or tailored enzymes.

Health @N