Course code BIO336

BIO336 Mycology

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Showing course contents for the educational year 2021 - 2022 .

Course responsible: Hanne Ida Skaar
Teachers: Else Marie Aasen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
The course starts in the Autumn parallel. The course has teaching/evaluation in the Autumn parallel.
Course frequency: Annually
First time: Study year 2017-2018
Preferential right:
The course is compulsory for students who are admitted to the master´s programme in Biotechnology, microbiology. 
Course contents:
The course provides an introduction to fungal microbiology at the master's level through lectures and lab courses. We will initially give a taste of the significance of fungi in the light of the UN's sustainability goals, and we will discuss this more thoroughly throughout the course. We will give an introduction to the biology of fungi (metabolism, genetics and ecology) and systematics. We will then elucidate mycological aspects in food production, industrial biotechnology and the development of disease in humans, animals and plants.
Learning outcome:


The student should have knowledge of

  • different phyla/groups of fungi and their microstructures and life cycles
  • basic taxonomy and identification of fungi
  • the biology of fungi (metabolism, genetics and ecology)
  • the role of fungi in production and deterioration of food
  • fungi used in biotechnology
  • fungi as a cause of disease in plants, animals and humans


The student should

  • be able to identify the most important fungi at the genus level
  • explain the life cycle of the most important phyla in the fungal kingdom
  • be able to relate the characteristics of different fungi to host / agent interactions and significance in bioproduction / biotechnology and disease
  • be able to handle fungi and fungal spores in the lab
  • be able to understand scientific texts on mycology
  • have a basis for participation in mycological research, at the theoretical as well as the  experimental level

General competence

The student should understand fungal biology and be able to relate it to biotechnology, ecology, food production and pathology.

Learning activities:
Lectures, laboratory exercises, self-studies.
Teaching support:

28 lecture hours, 20 laboratory hours.

Textbook (The fungi, by SC Watkinson, L Boddy & NP Money, 2016) and manual for laboratory exercises.

Questioning hours before the exam.


Textbook (The fungi, by SC Watkinson, L Boddy & NP Money, 2016), selected papers and manual for laboratory exercises.
Microbiology equal to BIO130.Basic biochemistry equal to KJB200. 

Recommended prerequisites:
Genetics, molecular biology.
Mandatory activity:
20 hours laboratory exercises and group presentations.
  • 3.5 hours, final written exam counts 90 %. Grades: A - F.
  • Lab presentation counts 10 %.
Nominal workload:
  • Laboratory work: 20 hrs.
  • Seminars/lectures: 28 hrs.
  • Self study, preparations for group presentations: 77 hrs.
Entrance requirements:
Special Requirements in Science.
Reduction of credits:
Type of course:

One or two 2-hour lectures per week in 10 - 12 weeks (28 hours in total).

6 laboratory exercises, 4 hours each.

Both an internal and an external examiner will evaluate all exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Combined Assessment: Letter grades