date:Jan 22, 2013
The spoilage of foods by yeasts and moulds (fungi) is a major problem for many sectors of the food industry, particularly for the brewing industry, and those producing soft drinks and bakery products. It can result in significant costs on a day-to-day basis, and in some cases safety issues may arise.
To address these concerns, Campden BRI is holding a seminar on 12 March 2013 which will focus on how businesses can reduce costs by controlling yeasts and moulds.
The issues involved are not con