This course provides an overview of aflatoxin and its big picture implications in the food and feed supply.
This elearning course offers a comprehensive overview of mycotoxins and its health and economic impact on the food industry. We will look at how contamination is detected and discuss preventative techniques in regards to aflatoxin.
After completion of this course, you should be able to:
Who Should Take This Course
Dr. Jack Davis started at JLA in 2014. Dr. Davis received his Ph.D and M.S. in Food Science from North Carolina State University (NCSU) and his B.S. in Food Science from the University of Georgia. He has worked extensively on many aspects of pre-harvest and post-harvest peanut safety and quality. These include optimization of processing technologies and agronomic strategies to improve finished product quality, advanced nutritional analyses, oil stability, sensory analyses, aflatoxin mitigation, and byproduct utilization. Before joining JLA, Dr. Davis spent ten years with a dual appointment as a research scientist with the USDA Agricultural Research Service and as a faculty member at NCSU in the department of Food, Bioprocessing and Nutrition Sciences.
