CourseFrontier
DNA Barcoding for Foragers
Learn how DNA sequencing is changing fungal identification and how amateur mycologists can take part in sequencing projects.
Level
Course
Modules
6
Duration
2–3 months
Format
Live online
School
Culinary Mycology
What you will study
6 modules, one growing line of knowledge.
Hover or tap a module to follow the path from the first session to the final project.
At a glance
How the programme grows, phase by phase.
PHASE 1
Foundations
- Why Morphology Is Not Always Enough
- Fungal DNA Barcodes Explained
PHASE 2
Practice
- Sampling and Sending Specimens
- Reading Sequence Results
PHASE 3
Application & project
- Portable and Community Sequencing
- Taxonomic Change and Name Updates
What you will be able to do
DNA Barcoding for Foragers
By the end you will have worked through:
- Why Morphology Is Not Always Enough
- Fungal DNA Barcodes Explained
- Sampling and Sending Specimens
- Reading Sequence Results
- Portable and Community Sequencing
Your learning path
Where this programme sits in the school.
People also search for
Related searches
FAQ
Questions about this programme
Do I need experience to study DNA Barcoding for Foragers?
No previous experience is needed. The course starts from the foundations.
How is DNA Barcoding for Foragers taught?
Live online, in 6 modules with a working professional, a small group and a final project.
What certificate do I get?
Fungaris issues a course certificate on completion. Accreditations are assessed according to the training completed and the local regulations of each country.
What can I study after DNA Barcoding for Foragers?
The natural next step is Diploma in Culinary Mycology.
How it is taught
Live, in a small group, with a real project.
i.A live professorMycologists, biologists, engineers and chefs who work in the field.
ii.A small groupQuestions in every session, and classmates from many countries.
iii.A real projectEach programme closes with applied work, reviewed by your professor.
iv.A certificateIssued by Fungaris on completion of the programme.
Related programmes
All culinary mycology programmesKeep branching.
CourseFrontierClimate Change & Wild Mushroom SeasonsExamine how shifting temperature, rainfall and forest health are changing when and where wild mushrooms fruit.CourseFrontierMycelium & Mycoprotein in Professional KitchensExplore how chefs are working with mycelium-based ingredients and mycoprotein, and what these new foods mean for menus.CourseFrontierNeglected Edible Fungi: Rediscovering Overlooked SpeciesInvestigate little-used edible fungi, including jelly fungi, polypores and regional species, and the evidence needed before eating them.
Admissions & Fees
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments.