Food Safety
Mycology Instruction
Scarcely a day passes that everyone is not harmed or is benefited either directly or indirectly by the activities of fungi. Beneficial activities include the production of medically important compounds used to lower blood pressure and cholesterol levels and the production of bread and cheeses.
Harmful activities of fungi include their ability to cause serious diseases of plants and animals, and the production of extremely toxic compounds in food items.
In the Spring Semester of 1996, a UGA plant pathologist initiated a new course entitled "Fungi: friends and foes." This course takes an interdisciplinary approach to instruction and is jointly listed in the Departments of Anthropology and Plant Biology in the Franklin College of Arts and Sciences and Plant Pathology in the College of Agricultural and Environmental Sciences.
The object of the course is to introduce the important activities of fungi to students who otherwise would receive little exposure to this type of information during their studies at UGA. To date, more than 1,500 students have taken "Fungi: friends and foes." (2006)
Source
| Name | Department | |
| Charles Mims | cwmims@uga.edu | Plant Pathology |