EUG2_T2_1_0064 - Edible, medicinal and poisonous mushrooms
Edible, medicinal and poisonous mushrooms
Reference Code
EUG2_T2_1_0064
Host Institution
UNS - University of Novi Sad
Description
Course Objective: This course aims to familiarise students with the significance of mushrooms as both beneficial organisms used in nutrition and medicine (functional food) and as microorganisms capable of producing toxins harmful to human health. Students will learn about the basic morpho-anatomical features of edible mushrooms, their nutritional value, key medicinal and toxic species, the chemistry of toxic substances, poisoning syndromes, and first aid measures.
Theory Topics:
Life strategies and ecological roles of mushrooms.
Nutritional and medicinal properties of mushrooms (e.g., antidiabetic, neuroprotective, immunomodulatory, antimicrobial, antitumor).
Bioactive compounds in mushrooms: chemistry and activity.
Key edible and commercially cultivated mushroom species.
Rules for collecting and preparing edible mushrooms.
Theory: Life strategies and the importance of mushrooms; Nutritional values of mushrooms; Medicinal properties of mushrooms (antidiabetic, neuroprotective, immunomodulatory; antimicrobial, antitumor). Bioactive compounds from mushrooms – chemistry and activity). The most important edible mushroom species; Mushrooms grown for commercial use; Rules for collecting mushrooms in the field and preparing edible mushrooms; Determination of fungi with special reference to edible and poisonous species; Mechanisms of toxins; False and mild mushroom poisoning; The most important poisonous fungi and poisoning syndromes: phalloidin, orellanin, gyromitrin, muscarin, pantherin, psilocybin, coprinus syndrome, paxillus syndrome, gastrointestinal syndromes; Recognition of symptoms of mushroom poisoning, first aid procedures and treatment ; Heavy metals, radioactive elements and other toxic, poisonous substances in wild growing mushrooms.
Practice: Field work - recognition of edible and poisonous mushroom species and rules of collecting edible species, laboratory work - determination of edible and poisonous mushroom species, conservation of mushrooms, preparation of beverages and tinctures, first aid procedures and treatment etc.