CODE 118273 ACADEMIC YEAR 2025/2026 CREDITS 3 cfu anno 1 SCIENZE E CULTURE AGROALIMENTARI DEL MEDITERRANEO 11758 (L/GASTR R) - IMPERIA SCIENTIFIC DISCIPLINARY SECTOR BIO/03 LANGUAGE Italian TEACHING LOCATION IMPERIA SEMESTER 2° Semester MODULES Questo insegnamento è un modulo di: DIETETICS, HEALTH AND NUTRITION, FOOD MYCOLOGY OVERVIEW 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. AIMS AND CONTENT LEARNING OUTCOMES 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). AIMS AND LEARNING OUTCOMES Active participation in lectures, combined with individual study, will enable the student to: acquire a foundational understanding of fungal biology, including morphological, metabolic, reproductive, trophic, and ecological characteristics of fungi; learn the basic concepts required for the identification of major fungi of relevance to the food sector; gain knowledge of microfungi (or molds) present in various foods and food products, with attention to both their beneficial and detrimental aspects. PREREQUISITES General knowledge of biology. TEACHING METHODS 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. SYLLABUS/CONTENT 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. 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 MIRCA ZOTTI Ricevimento: Agreed directly with the instructor via phone at +39 010 3538240 or through email at mirca.zotti@unige.it. 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. FURTHER INFORMATION Regular and consistent attendance at lectures is strongly recommended.
