Mycology is the branch of biology that focuses on the study of fungi, which are heterotrophic eukaryotic organisms playing a crucial role in ecological processes and have been utilized since ancient times in a wide range of applications, particularly within the food industry. Understanding their cellular structure, nutritional mechanisms, modes of growth and reproduction, as well as their ecological and applied roles, is essential for their proper use across various food-related sectors.
The course aims to provide an overview of the fundamental knowledge related to mycology, with a particular focus on fungal biology (cellular structure, metabolism, reproduction, and life cycles), fungal ecology (roles in ecosystems, interactions with other organisms, and trophic strategies), and fungal systematics (morphological, genetic, and molecular criteria for the classification and identification of the main fungal classes and orders).
Active participation in lectures, combined with individual study, will enable the student to:
General knowledge of biology.
The course comprises lectures and laboratory activities 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.
Brief history of mycology and its relationship with botany; overview of the most well-known mushroom poisoning incidents throughout 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 fungal metabolism. Factors influencing fungal development.
Role of fungi within natural ecosystems. Ecological strategies. Mutualistic and pathogenic symbioses.
Criteria for the identification and description of the main taxa of microfungi involved in the contamination and spoilage of food and feed products.
Overview of mycotoxicoses and the predisposing factors for fungal contamination and subsequent mycotoxin production in food.
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
Ricevimento: Agreed directly with the instructor via phone at +39 010 3538240 or through email at mirca.zotti@unige.it.
https://corsi.unige.it/en/corsi/11758/studenti-orario
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.
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.
Regular and consistent attendance at lectures is strongly recommended.
