Enric Llorens Serentill

Climate change alters global weather patterns, favouring the proliferation of pathogenic fungi such as Fusarium and Alternaria in cereal crops such as oats. These fungi produce mycotoxins that can contaminate food and pose a risk to human and animal health. In this context, the presence of mycotoxins produced by fungi in food is being studied, with special attention to the genera Fusarium and Alternaria in oats, taking into account the impact of climate change. The work includes the development of predictive mycology models, essential tools for anticipating and reducing the risks of mycotoxin contamination in the food chain.