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HU Credits:
2
Degree/Cycle:
2nd degree (Master)
Responsible Department:
Biochemistry, Food Science and Nutrition
Semester:
2nd Semester
Teaching Languages:
English
Campus:
Rehovot
Course/Module Coordinator:
Dr. Edward Sionov
Coordinator Office Hours:
Teaching Staff:
Dr. Edward Sionov
Course/Module description:
Basic Mycology, Fundamentals of food mycology. Biology and ecology of molds in food. Studying basic and innovative methods for detection and identification of filamentous fungi. Mold damage: warming; decreased nutritional values. Mycotoxins in food: conditions for their production by fungi, damage to animals and humans, detection and identification methods, approaches to prevent mycotoxin accumulation, methods for prevention and control fungal infection in food; antifungal drug resistance.
Course/Module aims:
Providing basic knowledge of food mycology, fungal spoilage of food and prevention methods
Learning outcomes - On successful completion of this module, students should be able to:
To identify filamentous fungi using basic and molecular biology techniques; to detect, identify and quantify mycotoxins using analytical chemistry methods
Attendance requirements(%):
Compulsory attendance
Teaching arrangement and method of instruction:
Frontal lectures, lab
Course/Module Content:
Lecture 1 – Introduction to Mycology (taxonomy, structure, reproduction, basic concepts)
Lecture 2 – Biology and ecology of molds in food (fungal contamination of agricultural products and food, sources of contamination, conditions for the development of food fungi)
Lecture 3 – Damages caused by fungi in raw and processed food (warming, damage to nutritional values, damage to technological properties)
Lecture 4 – Mycotoxins in food (description and definition, classification of toxins, factors and conditions for the formation of toxins)
Lecture 5 – Mycotoxins (continued) (aflatoxins and toxins produced by the genus Fusarium and their effect on animal and human health)
Lecture 6 – Identification of filamentous fungi in agricultural and food products (methods of isolation, identification and quantification)
Lecture 7 – Identification of mycotoxins in agricultural and food products (biological, immunological, analytical chemistry methods)
Lecture 8 – Methods and approaches for the control and prevention of molds and mycotoxins in agricultural and food products (natural, physical, chemical, biological control, food processing, etc.)
Lecture 9 - Antifungal compounds (conventional and natural substances) and antifungal drug resistance (guest lecturer)
Lecture 10 – Laboratory at the Volcani Center (providing basic tools for students in a mycological lab, demonstration of advanced methods for identifying filamentous fungi and mycotoxins)
Lectures 11 and 12 – Presentation of seminar works by students (the topics will be given by the lecturer at the beginning of the course, and each student will give a 20 minutes oral presentation of his/her research work)
Required Reading:
Pitt J.I., Hocking A.D. Fungi and Food Spoilage. 3RD edition, 2009 (Springer)
Wilson C.L., Droby S. (editors) Microbial Food Contamination, 2001 (CRC Press)
Jackson L.S., DeVries J.W., Bullerman L.B. (editors) Fumonisins in Food, 1996 (Plenum Press)
Additional Reading Material:
Course/Module evaluation:
End of year written/oral examination 0 %
Presentation 60 %
Participation in Tutorials 10 %
Project work 30 %
Assignments 0 %
Reports 0 %
Research project 0 %
Quizzes 0 %
Other 0 %
Additional information:
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