Check for course changes due to the coronavirus outbreak on Canvas and StudentWeb.
Showing course contents for the educational year starting in 2017 .
Course responsible: Linda Jean Gordon Hjeljord
Teachers: Else Marie Aasen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
This course starts in Autumn. This course has teaching/evaluation in Autumn parallel.
Course frequency: Annually
First time: 2017H
The course is compulsory for students who are admitted to the master´s programme in Biotechnology, microbiology.
The course provides an introduction to fungal microbiology at the Master's level. The theoretical part builds on general biochemical, physiological, microbiological and genetic knowledge at Bachelor's level and deals primarily with fungi-specific aspects. In the second part the course will address fungal roles in various (partial industrial) ecosystems: plant pathology, food, medical aspects, industrial biotechnology.
The course will give knowledge of fungal microbiology allowing you to continue working with fungi at Master's and doctoral levels, at both the theoretical and the applied level.
Lectures, laboratory exercises, self-studies.
Textbook and manual for laboratory exercises. Questioning hours before the exam. Canvas.
Textbook and manual for laboratory exercises
Basic biochemistry equal to KJB200. Microbiology equal to BIO130 and BIO230 (bachelor's level).
Genetics, genomics, molecular biology.
6 x 4 hours' laboratory exercises. Approved laboratory reports.
3,5 hours, final written exam counts 100 %. Grades: A - F.
Laboratory work: 24 hrs. Seminars/lectures: 28 hrs. Self study and lab reports: 98hrs.
Reduction of credits:
Type of course:
Two lectures per week in 12 weeks.
6 laboratory exercises, 4 hours each.
Both an internal and an external examiner will evaluate all exam papers.
Examination details: One written exam: A - E / Ikke bestått