Fungal and Yeast Cultivation: General isolation and growth of molds and yeasts from clinical, environmental, and industrial samples.

Enumeration of Yeasts and Molds: CFU counting for food, beverage, and water testing to assess spoilage and hygiene.

Environmental Monitoring: Air, surface, and settle plate monitoring for mold/yeast contamination in cleanrooms and production areas.

Quality Control Testing: Detection of fungal contamination in pharmaceuticals, cosmetics, and personal care products.

Plant Pathology: Isolation and maintenance of plant-pathogenic fungi from diseased tissues and soils.

Antifungal Efficacy Testing: Screening fungicides and preservatives against molds and yeasts.

Strain Maintenance and Sporulation: Subculturing and promoting sporulation of fungal cultures for downstream studies.

Education and Training: Teaching mycology techniques, colony morphology, and fungal identification basics.

Fermentation and Brewing QC: Monitoring yeast and mold contaminants in breweries, wineries, and fermentation facilities.

Microbial Limit Testing: Yeast and mold counts in raw materials and finished goods per compendial guidelines.