Mycology
Mycology is the branch of biology concerned with the study of fungi, including their taxonomy, genetics, biochemical properties, and use by humans.1 Fungi can be a source of tinder, food, and traditional medicine, as well as entheogens, poison, and infection. Yeasts are among the most heavily utilized members of the fungus kingdom, particularly in food manufacturing.2
Mycology overlaps with the field of phytopathology, the study of plant diseases. The two disciplines are closely related, because the majority of plant pathogens are fungi.3 A biologist specializing in mycology is called a mycologist.
Printed 2026-09-13.
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Footnotes
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Arora, Dilip K.; Khachatourians, George G. (2001). Khachatourians, George G.; Arora (eds.). Agriculture and Food Production (1st ed.). Amsterdam New York: Elsevier. ISBN 978-0-444-50657-3. ↩
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Sage, Harmony (2019). Yeast Fermentation Handbook: Essential Guide and Recipes for Beer and Bread Makers (1st ed.). Callisto Publishing LLC. ISBN 978-1-64152-674-6. ↩
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Termorshuizen, A. J. (30 December 2016). “Ecology of Fungal Plant Pathogens”. Microbiology Spectrum. 4 (6). ↩