| Type: | Open University
Language: English |
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Previous course: C3015
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No credit points with: 30783.C3015
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Prerequisite: 24102,24601/24602/24604
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Recommended semester: 7th - 9th semester
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Scope and form: 7 weeks course. Laboratory course with group work and demonstrations.
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Examination: Evaluation of report(s) (Pass/fail)
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Participant limitation: max. 16
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| Contact person: | Birgitte Andersen, Building 221, Tel. +45 4525 2726, email ba@ibt.dtu.dk
Ole Filtenborg, Building 221, Tel. +45 4525 2620, email of@ibt.dtu.dk |
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Department: Department of Biotechnology
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Aim: To give the students practical and theoretical knowledge of the most common fungi in biotechnology, environment and food industry. To enable the students to exercise control and management of these fungi in biotechnological processes, in indoor environment and in food production.
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Contents: Mycological methods: Isolation and identification of fungi in raw materials, in biotechnological products, foods and environment. Studies of ecology, physiology and toxicology of fungi. The most modern methods in fungal taxonomy, such as chemical and molecular fingerprinting and computer based identification keys, will be used.
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