Bookmark and Share

Industrial Mycology


Technical University of Denmark


General course objectives:
The student will get a broad understanding of important filamentous fungi in agriculture, food production, indoor environments, pharma and biotech, both as contaminants and as production organisms. The course will give the student a comprehensive insight in mycological methods for isolation, identification, screening and characterization of fungi and knowledge on how fungi grow and interact within a given system. The student will get hands on experience with identification of the most common fungal species and their production of enzymes, small acids and mycotoxins. Through group work and case studies the student will become familiar with retrieval and interpretation of experimental data from mycological experiments and the literature

Learning objectives:
A student who has met the objectives of the course will be able to:
  • Identify and characterise industrially important moulds to species level by multidisciplinary methods
  • Predict the possibilities for fungal growth
  • Screen for production of enzymes, lead compounds and food ingredients
  • Understand the challenges in fungal fermentations
  • Retrieve and interpret data from on-line databases on fungal bioinformatics
  • Evaluate the possibilities for production of mycotoxins
  • Annotate genomes for fungal secondary metabolite gene clusters
  • Assess a mycological subject within industry and present the subject to people with mycological experience at an advanced level

Contents:
Fungal physiology and life cycles. Experience with fungal micro- and macro-morphology. Identification of fungi by multidisciplinary methods (morphology, physiology, chemical profiling and DNA sequencing). Secondary metabolism, pathological and toxicological aspects. Student presentations of mycological subjects

Back
Course organizer
Jakob Blæsbjerg , Jens Christian
Place/Venue
Anker Engelunds Vej 1
City
2800 Kgs. Lyngby
Country
Denmark
Workload
2.5
Link
http://kurser.dtu.dk/course/27823