(Masked) Alternaria mycotoxins in foodstuffs: occurrence and influence of food processing.

01 February 2013 → 31 January 2016
Federal funding: various
Research disciplines
  • Natural sciences
    • Analytical chemistry
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
    • Pharmaceutical analysis and quality assurance
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
mycotoxins survey food processing
Project description

The primary aim of this research project is to gather information on the occurrence of Alternaria mycotoxins in various foodstuffs (cereal, tomato and oleiferous products, fruit and vegetable juices, lentils, beer) available on the Belgian market. Additionally, the effect of food processing on the Alternaria toxin levels will be investigated, during the beer production chain and the production of tomato based foodstuffs (juice, sauce and concentrates).