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Classroom tests during the course; oral examination.
Acquire basic knowledge on the following topics: systematic, taxonomy and phylogenesis of fungi; ecological role and economic importance; production and technology.
Characteristics of fungi: thallus and cellular organization, biology, life cycle, nutritional and physical requirements; the role of fungi in nature. Classification on morphological and molecular basis of fungi. The nutritional attributes of edible mushrooms. Mushroom poisoning. The industrial cultivation of mushrooms. Truffles and cultivation. Fungi and bioremediation.
− Autori vari 2007. I funghi: coltivazione e proprietà medicinali. Il sole 24 ore Edagricole − Assisi F., Balestrieri S., Galli R.., 2008. Funghi velenosi. Tossicologia, speciografia e prevenzione. Dalla Natura − Montecchi A. e Saracini M., 2000. I funghi ipogei D’Europa. Associazione Micologica Bresadola (A.M.B.), 714 pp. − Follesa P., Manuale Tecnico-pratico per indagini su campioni fungini. Campioni ufficiali e intossicazioni da funghi. Associazione Micologica Bresadola, 300 pp. − Chang S.T., Miles P.G., 2004. Mushrooms: cultivation, nutritional value, medicinal effect and environmental impact. CRC press, D.C., 451 pp. Power-Point presentations and other materials used for lectures is made available to the students.
The course is organized in face to face lectures, seminars, laboratory and outdoor activities. Laboratory and outdoor activities will include the following topics: finding, collecting and identification of the most common mushroom species present in Sardinia; guided visit to mushroom farm.
