| Type: | Open University
Language: English |
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Previous course: C3083
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No credit points with: 30215.C3083.C3015
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Prerequisite: 24102. 30001
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Recommended semester: 7th - 9th semester
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Scope and form: Lectures, demonstrations and group work, plus exercises 2 afternoons a week.
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Examination: Laboratory work, report and oral examination (13-scale)
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Participant limitation: max. 20
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Remarks: Students who are particularly interested in mycology courses that deal with biotechnology, taxonomy, physiology, metabolites and ecology are recommended to check the course catalogue of Öresund Mycology School; http://www.bot.ku.dk/oms/.
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Department: Department of Biotechnology
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Aim: To give the student insight and practical abilities in the determination of taxonomical, technological and toxicological characteristics of yeast and filamentous fungi of significance for the food and beverage industry.
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Contents: The course covers those yeast and filamentous fungi that are used positively for fermentations and negatively in quality loss of foods and beverages. The following features of the fungi will be treated: cytology, micro- and macro-morphology, primary metabolism, differentiation including secondary metabolism and volatile (flavour) formation, growth and resistance, and technological characteristics. Furthermore the course covers microbial ecology and taxonomy, and traditional and modern identification and detection methods. Practical examples will be given both concerning the industries where fungi are used and food spoilage, including also mycotoxin production.
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