1.本課程系統性地介紹真菌學，包括真菌生理、形態、分類、遺傳、演化、生態和應用。真菌在真核生物域中獨佔一界，在分類與遺傳學研究屢有新的進展；其生命形式、生理生態功能獨樹一幟，自經典釀造產業到現代生物科技產業都扮演重要角色，於食品與工業應用發展快速。
2.本課程以講授、錄影帶、校外參觀、實驗操作讓同學認識真菌學，有助同學建立就業所需之相關知識與技能。課程透過資料蒐集與討論，引發對社會問題的關心，了解真菌科技發展與社會之間的關聯，培養學生根據對真菌學的認識，建立相關的價值判斷與解決問題的能力。
3.本學期課程將讓同學在產學間，有介接性的問題導向學習機會，由產業界導入問題，引導同學界定問題，設計實驗，以所學知識與實驗技能獲致的數據與資訊，直接協助產業界解決問題。
4.本學期課程中，由傑出校友楊金山博士主持，舉辦：室內微生物汙染：其重要性、評估與控制工作坊，為期兩天，讓同學認識室內真菌汙染問題和對人類健康的影響，教育與訓練學生認識在家中、辦公室和其他健康照護機構的公共健康與感染控制，有助同學思考生命科學學界相關的商業與工作機會。

1. This course systematically introduces mycology, including fungal physiology, morphology, classification, genetics, evolution, ecology and applications. Fungi occupy a unique category in the eukaryote domain, and have repeatedly made new progress in classification and genetic research. Their life forms and physiological and ecological functions are unique. They play an important role from the classic brewing industry to the modern biotechnology industry, and are developing rapidly in food and industrial applications.
2. This course uses lectures, videos, off-campus visits, and experimental operations to allow students to understand mycology, which will help students build the relevant knowledge and skills needed for employment. Through data collection and discussion, the course arouses concern for social issues, understands the connection between the development of fungal technology and society, and cultivates students' ability to establish relevant value judgments and problem-solving based on their understanding of mycology.
3. This semester’s course will allow students to have indirect problem-oriented learning opportunities between industry and academia. The industry will introduce problems, guide students to define problems, design experiments, and use the data and information obtained from the learned knowledge and experimental skills to directly assist the industry in solving problems.
4. In this semester’s course, distinguished alumnus Dr. Yang Jinshan hosted a two-day Indoor Microbial Contamination: Its Importance, Assessment and Control Workshop, which allowed students to understand the problem of indoor fungal contamination and its impact on human health. It also educated and trained students to understand public health and infection control at home, in offices and other health care facilities, and to help students think about business and job opportunities related to the life sciences academic community.

課程有自編 [真菌學講義] 與 [真菌學實驗講義]


1、Alexopoulos, C. J., Mims, C. W. and Blackwell, M. 1996. Introductory Mycology. 4th Ed. John Wiley & Sons.
2、Carlile, M. J. and Watkinson, S. C. 1995. The Fungi. 2nd Ed. Academic Press.
3、Deacon, J. 2006. Fungal Biology. 4th Ed. Blackwell.
4、Ingold, C. T. and H.J. Hudson. 1993. The Biology of Fungi. Chapman & Hall.
5、Jennings, D. H. and G. Lysek. 1996. Fungal Biology: Understanding the fungal life style. BIOS Scientific Publishers.
6、Muller, G. M., Bills, G. F. and Foster, M. S. 2004. Biodiversity of Fungi - Inventory and Monitoring Methods. Elsevier Academic Press.
7、Webster and Weber. 2007. Introduction to Fungi. 3rd Ed. Cambridge University Press.

The course includes self-compiled [Mycology Lecture Notes] and [Mycology Experiment Lecture Notes]


1. Alexopoulos, C. J., Mims, C. W. and Blackwell, M. 1996. Introductory Mycology. 4th Ed. John Wiley & Sons.
2. Carlile, M. J. and Watkinson, S. C. 1995. The Fungi. 2nd Ed. Academic Press.
3. Deacon, J. 2006. Fungal Biology. 4th Ed. Blackwell.
4. Ingold, C. T. and H.J. Hudson. 1993. The Biology of Fungi. Chapman & Hall.
5. Jennings, D. H. and G. Lysek. 1996. Fungal Biology: Understanding the fungal life style. BIOS Scientific Publishers.
6. Muller, G. M., Bills, G. F. and Foster, M. S. 2004. Biodiversity of Fungi - Inventory and Monitoring Methods. Elsevier Academic Press.
7. Webster and Weber. 2007. Introduction to Fungi. 3rd Ed. Cambridge University Press.