OVERVIEW

Mycology encompasses the study of fungi, organisms that, in addition to playing a crucial role in natural systems, have always been utilized by humans in various fields, particularly in the food sector. Edible macrofungi, with excellent organoleptic properties, are widely used in the Mediterranean diet, but some are toxic and dangerous to human health. Microfungi can cause food contamination, but they also play key roles in food biotechnology. Understanding the characteristics, primary uses, and traditional applications of these complex organisms is essential for their proper utilization in various food sectors.

AIMS AND CONTENT

LEARNING OUTCOMES

The course aims to provide a synthesis of fundamental knowledge in mycology (biology, ecology, systematics); to illustrate the importance, use, and nutritional value of various types of fungi (unicellular, filamentous microfungi, macrofungi including hypogeous species) in the Mediterranean diet; to address issues related to mycetism and mycotoxicosis; and to touch upon food fraud related to fungi.

AIMS AND LEARNING OUTCOMES

Active participation in lectures, combined with individual study, will enable the student to:

• Acquire the fundamentals of mycology (morphological, metabolic, reproductive, trophic, and ecological characteristics of fungi);
• Understand the microfungi (or molds) present in various foods and traditional food products of the Mediterranean diet, considering both positive and negative aspects;
• Learn to identify, based on the main morphological characteristics, edible macrofungi (including hypogeous species) and toxic macrofungi, to avoid issues related to mycetism and prevent food fraud;
• Recognize the value contributed to the Mediterranean diet by the consumption and use of various fungal forms;
• Learn the main aspects related to the production and processing chains of cultivated and wild fungi (including hypogeous species) and the current regulations.

PREREQUISITES

General Biology Knowledge

TEACHING METHODS

The course comprises lectures, laboratory activities, and thematic seminars delivered through multimedia presentations in-person, as well as synchronous and asynchronous video recordings. Attendance at lectures is highly recommended. Practical activities are conducted in equipped classrooms with microscopes and specific instruments.

Students who have valid certification of physical or learning disabilities on file with the University and who wish to discuss possible accommodations or other circumstances regarding lectures, coursework and exams, should speak both with the instructor and with Professor Federico Scarpa (federico.scarpa@unige.it  ), the Polytechnic School's disability liaison.

SYLLABUS/CONTENT

The course program includes the presentation and discussion of the following topics:

• A brief history of mycology and its relationship with botany; references to the most famous mushroom poisonings in history.
• General characteristics of fungal organisms (including lichenized fungi): structure and ultrastructure, growth, and differentiation. Modes of sexual and asexual reproduction. Nutrition. General aspects of metabolism. Factors influencing fungal development.
• The role of fungi in natural systems. Ecological strategies. Mutualistic and pathogenic symbiosis.
• Criteria for the identification and illustration of the main taxa of edible, toxic, wild, cultivated, and commonly used macrofungi in the Mediterranean diet.
• Organoleptic characteristics and nutritional value of macrofungi. Mycotoxicology of macrofungi. Overview of food inspection mycology and current Italian regulations to protect human health and consumers regarding the collection, production, and marketing of both wild and cultivated edible fungi.
• Criteria for the identification and illustration of the main taxa of microfungi involved in food and animal feed contamination and spoilage. Overview of mycotoxicosis and the factors predisposing fungal contamination and subsequent mycotoxin development in food.
• Methods of prevention, control, and combatting the most common fungal contaminations in food and production laboratories.
• Major food transformations due to fungi (dairy products, alcoholic beverages, mycoproteins, fungal rennet, etc.).

RECOMMENDED READING/BIBLIOGRAPHY

Available for download on Aulaweb for students enrolled in the course are PDF slides of the lectures, as well as additional materials in PDF format (scientific articles and online texts) in Italian, English, French, and Spanish.

Some texts for further reading:

• DEACON W.B., 2005. Fungal Biology. Blackwell Publishing. 420 p.
• BOCCARDO F., TRAVERSO M., VIZZINI A., ZOTTI M., 2008. – Guida ai funghi d’Italia. Zanichelli Editore, Bologna. 620 p.
• ZOTTI M., TRAVERSO M., BOCCARDO F., 2006. – Funghi di Liguria. Marco Sabatelli Editore, Savona. 159 p.
• ZOTTI M., 2024. – I tartufi di Liguria. Marco Sabatelli Editore, Savona. 156

TEACHERS AND EXAM BOARD

Exam Board

MIRCA ZOTTI (President)

GRAZIA CECCHI

SIMONE DI PIAZZA

LESSONS

LESSONS START

Please refer to the detailed schedule at the following link: https://easyacademy.unige.it/portalestudenti/.

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

The exam consists of an oral test during which the student will be required to answer questions about the topics covered in the lectures and practical laboratory activities.

ASSESSMENT METHODS

The oral exam will focus on the topics covered during the lectures and practical laboratory activities. The aim is to assess the student's level of learning, autonomy, proficiency in language, and ability to synthesize information.

Exam schedule

FURTHER INFORMATION

Regular and consistent attendance at lectures is strongly recommended.