1. Prerequisite: All students applying for this course are expected to have knowledge of general mycology
Purpose of the course
The economic function of fungi is seen in almost all fields of science. Yet many more fungi continue to be discovered and therefore the full potential of these organisms is not fully exploited. With this virtually limitless potential there is a need to understand the world of fungi better to harness their usefulness as much as possible both in food, pharmaceutical and medical fields as well as any other fields for which they can be fully applied. This course will therefore produce scientists who will understand fungi with special emphasis on how they can be exploited for the advantage of man in all fields and how they can be controlled in the case of the toxin producing and pathogenic ones. It provides an in-depth understanding of fungi infections to human in the area of diagnostic mycology using cutting edge state of the art technologies with emphasis on application in resource limited settings
In ecosystems, fungi often provide essential links between different organisms and trophic levels through their intricately varied interactions with plants and animals, and they perform vital functions in decomposition and nutrient cycling. The fungi are economically important as sources of food products, pharmaceuticals, biological control agents, biofuels conversions, and industrial processes. Fungi are also significant as causes of plant and animal diseases, food spoilage and contamination by mycotoxins, and structural deterioration of buildings. General topics that will be covered include traditional and molecular systematics, physiology, cellular organization, life history strategies, reproduction and dispersal, roles of fungi in ecosystems, fungal symbioses, plant and animal pathogens, predaceous fungi, biological control, fungal food fermentations, plant pathogens, mycotoxins and food spoilage, pharmaceuticals, fungi in biofuels and conversions, fungus-insect and fungus-insect-plant interactions.
The aim of this course is to provide learners with an understanding of the scientific basis of traditional and modern microbiological concepts in mycology.
In addition, learners will develop the knowledge, specialist practical skills and critical awareness needed to pursue a career in microbiology.
Course expected learning outcomes
At the end of the course the students should be able to:
1) Describe the general features fungi
2) List important mycosis (related to different systems of the body) and their causative agents 3) Discuss briefly the principles involved in the laboratory diagnosis of the causative agents