Applied Mycology

Catalog description

In this course students study the history of fungi within the context of commercial industry. The course is broadly organized under four units: 1) fungal cultivation techniques and the production of fungal food products such as tempeh, blue cheeses, and cured meats; 2) fungal fermentation and products (e.g., alcohol, miso, soy sauce); 3) use of fungi as antimicrobial-producing agents through selective screening of environmental samples against common bacteria; and 4) the issues fungi cause in commercial industries (i.e., agricultural pathogens, post-harvest rots, food spoilage, etc.). Additionally, the role of fungi in production of textiles as enzyme washes, dye agents, and production of packing materials from fungi are discussed. This course is taught largely at an undergraduate level. Graduate students have additional course requirements/expectations. Lect. 2, Lab 2. Prerequisite: BIO 105 , BIO 203 , CHM 103 , or MIC 230 ; junior standing. Offered Spring - Even Numbered Years.