HomeCourse

BIO336 Mycology

Credits (ECTS):5

Course responsible:Hanne Ida Skaar

Campus / Online:Taught campus Ås

Teaching language:Engelsk, norsk

Limits of class size:24

Course frequency:Annually

Nominal workload:

  • Laboratory work: 20 hrs.
  • Seminars/lectures: 28 hrs.
  • Self study, preparations for group presentations: 77 hrs.

Teaching and exam period:The course starts in the Autumn parallel. The course has teaching/evaluation in the Autumn parallel.

About this course

The course provides an introduction to fungal microbiology at the master's level through lectures and lab courses. We will initially give a taste of the significance of fungi in the light of the UN's sustainability goals, and we will discuss this more thoroughly throughout the course. We will give an introduction to the biology of fungi (metabolism, genetics and ecology) and systematics. We will then elucidate mycological aspects in food production, industrial biotechnology and the development of disease in humans, animals and plants.

Learning outcome

Knowledge

The student should have knowledge of

  • different phyla/groups of fungi and their microstructures and life cycles
  • basic taxonomy and identification of fungi
  • the biology of fungi (metabolism, genetics and ecology)
  • the role of fungi in production and deterioration of food
  • fungi used in biotechnology
  • fungi as a cause of disease in plants, animals and humans

Skills

The student should

  • be able to identify the most important fungi at the genus level
  • explain the life cycle of the most important phyla in the fungal kingdom
  • be able to relate the characteristics of different fungi to host / agent interactions and significance in bioproduction / biotechnology and disease
  • be able to handle fungi and fungal spores in the lab
  • be able to understand scientific texts on mycology
  • have a basis for participation in mycological research, at the theoretical as well as the experimental level
  • be able to perform the preparations, techniques and analyses employed in the course.
  • be able to masters the instruments and equipment used in the course.

General competence

The student should understand fungal biology and be able to relate it to biotechnology, ecology, food production and pathology.

  • Learning activities
    Lectures, laboratory exercises, self-studies.
  • Teaching support

    Questioning hours before the exam.

    Canvas.

  • Prerequisites
    • Microbiology equal to BIO130.
    • Basic biochemistry equal to KJB200.
  • Recommended prerequisites
    Genetics, molecular biology.
  • Assessment method
    • 3.5 hours, final written exam counts 75%.
    • Lab presentation counts 25%.
    • Grades: A - F.


    Lab presentation Grading: Letter grades Written exam Grading: Letter grades Permitted aids: A1 No calculator, no other aids
  • Examiner scheme
    Both an internal and an external examiner will evaluate all exam papers.
  • Mandatory activity
    20 hours laboratory exercises and group presentations.
  • Teaching hours

    One or two 2-hour lectures per week in 10 - 12 weeks (28 hours in total).

    6 laboratory exercises, 4 hours each.

  • Preferential right
    Master´s programme in Biotechnology, specialization in microbiology
  • Admission requirements
    Special Requirements in Science.