This
course deals with all that the student should know about mycology. It studies
the economic importance of fungi, knowledge of the methods of feeding and
reproduction in fungi, in addition to the use of modern methods in the
classification of fungi
Intended learning outcomes
-Developing
the student's descriptive ability to acquire the skill to distinguish between
fungal species using slides
Defining
and describing fungal species-
Segmentation
status of fungi-
- Understanding the role of fungi in the
production of food and beverages (bread, cheese, and foods that include yeasts
in their production)
Teaching and learning methods
-Lectures
-Field
visits to the Agricultural Research Center, milk factories and their
derivatives, field visits to collect samples of some infected plants
Conducting
some studies in the laboratory-
Methods of assessments
first
midterm exam 15%-
The
first practical exam 15%-
final
practical exam 20%-
theoretical
final exam 40%-
5 Activity at the end of
the semester 10% (collection of samples + oral)
