Species Authentication & DNA Barcoding of Mushroom Ingredients

This course teaches the methods used to confirm the species identity of mushroom ingredients and to detect adulteration. You will study the taxonomic challenges of commercial fungi, macroscopic and microscopic identification, DNA extraction from processed materials, ITS barcoding and reference databases, chemical fingerprinting by HPTLC, and how to detect, interpret and report adulteration.

Species substitution and mislabelling are documented problems in the mushroom trade, from incorrect Ganoderma species to products containing little or no declared mushroom. QC analysts, buyers and laboratory scientists need reliable, combined approaches because no single method answers every question, especially for extracts where DNA may be degraded. The course explains the strengths and limits of each technique and how to combine them into a defensible authentication strategy. In your final project you will design an authentication protocol for a chosen mushroom ingredient, combining morphological, molecular and chemical methods, with decision criteria and a reporting template for suspected adulteration.