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Exploring the wide scope of food mycology and the broad role of fungi in daily food, Food Mycology provides comprehensive coverage of food mycology. This book discusses post-harvest problems including plant pathogenic interactions where fungi infect living crops. It addresses the fungal spore as an important vehicle for distribution of the fungi. It presents extensive coverage of mycotoxins, fungi as hyperproducers of enzymes, and fungal spoilage. It also discusses food ecology, edible fungi, treatment of fungi in the workplace, and the most modern detection techniques such as PCR. With contributions from worldwide experts, this text makes an ideal resource for food scientists and researchers, mycologists, and plant pathologists.