Learning Outcomes
At the end of the course, students will be able to:
1. discuss the structure, physiology and classification of fungi;
2. explain pathogenicity, immunity, epidemiology, treatment and incidence of fungi of medical
importance; and
3. describe physiology and metabolites of fungi used in food and industrial microbiology.
Course Contents
Structure, life cycles, physiology and classification of fungi. Fungi of medical, food and industrial
Importance, fungal pathogenicity, immunity epidemiology, incidence treatment-Superficial
mycoses (ringworm, superficial candidosis, pityriasis), subcutaneous mycoses (Mycetoma,
Histoplasmosis, Phaeohyphomycosis). Systemic mycoses coccidomycoses, blastomycose,
Paracocidio-domycosis, aspergillosis, cryptococcosis). Fungi of food and industrial importance
(Aspergillus niger, Saccharomyces cerevisiae importance. Metabolites of fungi, industrial uses of
fungi. Fungi in medicine.
