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TASTEFUNgi Project Online Training Program: Macrofungi Utilization in Food Industry

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Wild mushrooms are a globally recognized natural resource for their nutritional value, medicinal uses, and economic importance. According to many studies, mushrooms are the most valuable products identified as non-wood, apart from wood and timber. Approximately 3000 edible macrofungi species, with a total value of 2 billion dollars annually, are consumed in the world. However, in some cases, Macrofungi can also be defined as an underutilized natural resource. TASTEFUNgi project was designed based on this assumption and aimed to use the existing potential more, thanks to the increase in knowledge and capacity. This dilemma reveals that it is necessary to be very sensitive about policymaking.

Written and visual training materials produced within the scope of the TASTEFUNgi Project are made available to users for e-learning purposes on this portal. The e-learning system has been designed in accordance with SCORM standards in the field. In line with the analysis conducted in project, capacity development of the project target group on macrofungi utilization should be ensured.

This interactive course focuses on the different techniques used in mushroom processing to preserve its nutritional and economic value. Traditional and alternative methods are covered in the course. The course is presented in the form of 3 moduls (units) and contains titles such as food quality, worldwide production and the emerging role of edible mushrooms in the food industry, sustainable use of mushrooms for culinary purposes, mushroom preservation methods, mushroom freezing, mushroom canning and drying technologies. Estimated and recommended working time is 2-6 hours per week. The course is offered in both, English and Turkish, and the assessment will be in available in two language.

Macrofungi, together with entire value chain comprised of harvesting, processing, retail sale, storage and serving is considered as a major industry in itself, and this sector is in a steady growth trend with the discovery of unknowns in mushroom consumption. In addition to its economic value, mushrooms are very nutritious because they are very rich in protein, carbohydrates, dietary fiber, vitamins and minerals. Some mushrooms are also known to have nutraceutical properties. Hence, it is extremely important to protect the nutritional quality, safety and content of mushrooms, to protect or increase their market value. The preservation of mushrooms with different processing techniques and new engineering principles is detailed in this training content for the reasons mentioned above.

With the help of this course, the trainee will acquire qualified knowledge about different processing techniques. In the 3 main units of the course; processing principles, methods, advantages, disadvantages and limitations of current techniques will be emphasized.

UNIT 1. Introduction

UNIT 2. Preservation of Macrofungi (Mushroom)

Macrofungi Processing in Food Industry

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