Mycology is the branch of biology concerned with the study of fungi, including their genetic and biochemical properties, their taxonomy and their use to humans as a source for tinder, medicinal, food and enthoeogens, as well as their dangers, such as poisoning or infection. Today, the most comprehensively studied and understood fungi are the yeasts and eukaryotic model organisms saccharomyces cerevisiae and Schizosaccharomyces pombe. Most obvious is the fact they are an excellent food source packed full of vitamins, nutrients and minerals but there is so much more. They can also be used to cure disease and prevent Illness, extract metals and contamination from the earth, absorb oil from spills, clean runoff water from farms and industrial areas and even influence our lives through religeon. The present book Is aimed to provide the readers with current trends in the field of mycology in general and fungal biotechnology in particular.