Ateneo - UPO

Feature of the fungal groups and their biological significance. Interactions between fungi and food. Laboratory experiences: recognition of fungal taxa using mushrooms collected by students and microscopic slides obtained from fungal culture.

Deacon J.W. , 2006 - Fungal Biology. Wiley-Blackwell.

The course aims to provide the main morphological and metabolic characteristics of fungi and to highlight the wide range of activities of these organisms and their role in food science. Develop systematic recognition skills.

Basics of Mycology

Lectures in which the exposition of the topics is accompanied by artwork and diagrams elaborated by the teacher and in part derived from scientific articles. Possible laboratory experience: identification of fungal taxa.
Alternatively, possible deepening using scientific reviews on specific topics related to the course.

Learning control: discussion of topics during lectures, practice in the laboratory.
Students with physical disabilities, Learning Disabilities or Special Education Needs can request
specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse
e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/servicesstudents-physical-or-learning-disabilities
Students with disabilities, learning disabilities or special education needs, once they have contacted
the University Staff, can refer to the tutor in charge of the course to define the examination
modalities, concerning academic aspects.

Oral examination to verify the level of knowledge and understanding of the course content and to assess the autonomy of judgement, the ability to learn and communication skills. Questions regarding the fungal topics and recognition of fungal taxa. The final evaluation will take account of scores achieved in the individual questions and in the exposure of an essay or a scientific article agreed and corrected during the course, before exposition. If the students have acquired and know how to properly use the formal terminology are considered sufficient, if they extensively answer all the questions and demonstrating connection skill they reach excellence.

An overview of systematics, biology and ecology of fungi. The fungi and food. Preparation of microscopic slides obtained from fungal culture. Use of analytical keys to identify the main fungal taxa.

Acquisition of Food Mycology knowledge to understand the fungal activity on different foods. Ability to apply the knowledge in the laboratory to isolate and identify the most common food-borne fungi. Ability to discuss critically main covered topics. The student should also have knowledge and competence of correct terminology, and ability to develop critical thinking. Ability to use the tools to recognize the main fungal taxa. Ability to use the teaching material provided for a critical and functional study of food mycological topics.