New approaches to reduce mycotoxins in grain
Researchers from the Health Research Hub explain why mycotoxins are of concern and how they intend to reduce their content in grain.
Wheat is one of our most important staple foods. However, it is estimated that 25 percent of all crops worldwide are affected by mold. An interdisciplinary team from the two institutes Chemistry and Biotechnology and Food and Beverage Innovation is working on the development of solutions to reduce mycotoxins by applying functional microorganisms or enzymes already in the raw material. The research team presented their project and their approaches to a broad professional audience in the journal Lebensmittel-Technologie (PDF 1.08 MB).
More information about the project: Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain
