part Part 1: FUNGI AND LIVING CROPS -- chapter 1 Cross-talk between host and fungus in postharvest situations and its effect on symptom development / chapter 2 Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopy / part Part 2: THE FUNGAL SPORE IN FOOD MYCOLOGY -- chapter 3 Spore formation in food-relevant fungi / chapter 4 Dispersal of fungal spores through the air / chapter 5 The germinating spore as a contaminating vehicle / chapter 6 Heat-resistant ascospores / part Part 3: FUNGI AND MYCOTOXINS -- chapter 7 Why do fungi produce mycotoxins? / chapter 8 Mycotoxin producers / part Part 4: FUNGI AS HYPERPRODUCERS -- chapter 9 Filamentous fungi as cell factories for metabolite production / chapter 10 Hyperproduction of enzymes by fungi / part Part 5: FUNGAL SPOILAGE: ECOLOGY, GROWTH AND DETECTION -- chapter 11 Association of moulds to foods / chapter 12 Transport phenomena in fungal colonisation on a food matrix / chapter 13 Molecular detection and monitoring / chapter 14 Fungal volatiles: Biomarkers of good and bad food quality / chapter 15 Wine and fungi implications of vineyard infections / chapter 16 Cheese and fermented sausages / part Part 6: FUNGI AS FOOD -- chapter 17 The colonizing fungus as a food provider / chapter 18 Fungal protein for food / chapter 19 Edible mushrooms: from industrial cultivation to collection from the wild