for segue forms (.pdf) click below

Objectives

• Demonstrate some of the basic aspects of mycology particularly as they relate to studies of traditional societies.

• Illustrate broad applications of mycology

• Develop avenues for students to continue to learn about mycology that lead directly out of the segue experience.

Learning Structure

• Class-room/Laboratory discussion groups (students will have already watched assigned video presentations)

  • Each students will be asked to share a fermented food product and discuss what the item is, where it originates, which culture consumes it, and what sort of fungi it hosts.
    　

• Community observations

  • Students will be asked to select fermented food products that are consumed by the cultures from around the world to bring to class.
    　

• Web-based delivery of information to students:

  • Provide a brief overview of some of the most interesting areas of mycology.

  • Direct students to practitioners of mycology within the University and in the community at-large.

  • Show students specific courses or other educational opportunities that can be used to further explore interests in mycology.

Learning Outcomes

(1 = Most Desired Outcome, 3 = A Desirable Outcome, 5 = Least Desired Outcome)

1. Students seek more information about studies in mycology, register to take a course in mycology, and become a degree seeking major in mycology.

2. Students seek more information about studies in mycology and register to take a course in mycology as part of an effort to broaden their education.

3. Students develop a sufficient (but minimal) understanding of mycology to be able to make decisions about their own career (and inclusion or not of this science). These students are probably better citizens/voters.

4. Students do not learn anything about mycology.

5. Students develop a negative perspective about mycology because of the information received through this project.

Ethnobotany Segue Experience

• During class students will discuss the role of mycology in our world and present their food items. While sampling these various food items, they will further discuss how fungi relates to these products, and where these products culturally and geographically originate.

Other Science

• Mycology is the study of fungi, their genetic and biochemical properties, their taxonomy, and their use to humans as a source for tinder, medicinals (e.g., penicillin), food (e.g., beer, wine, cheese, edible mushrooms) and entheogens, as well as their dangers, such as poisoning or infection. From mycology arose the field of phytopathology, the study of plant diseases, and the two disciplines remain closely related. A biologist who studies mycology is called a mycologist.

Other Science Practitioners

• Students interested in learning more about mycology may want to contact Dr. George Wong, gwong@hawaii.edu, Department of Botany, St. John rm. 612C, (808) 956-3940.

Other Science Courses

• Students interested in learning more about mycology may want to take Botany 135: Mystical Molds and Magical Mushrooms.

Resources

• For additional career information, students may want to view the occupational outlook for potential careers in mycology at the U.S. Department of Labor:
  　

  • Agriculture and Food Scientists

  • Biological Scientists

  • Chemists and Materials Scientists

  • Engineering and Natural Science Managers

  • Environmental Scientists and Hydrologists

  • Scientific Research and Development Services

  • Science Technicians