From the fire to the soil: Pyrogenic organic matter sequestration in forest soils affected by climate change Faculty of Science, Charles University
| Award | Attendance | Study | Duration | Start | Domestic fees | International fees |
|---|---|---|---|---|---|---|
| PhD | On-Campus | Full-time | find out | find out | find out | find out |
Course overview
Forest wildfires lead to the production of chemically altered biomass residues known as pyrogenic organic matter (pyOM), which has been thought to be highly resistant and contribute to soil organic carbon (SOC) sequestration. A significant portion of pyOM may, however, be utilized by soil biota and as such may be fragmented, digested, and released as carbon dioxide into the atmosphere or stabilized in the soil. In addition, soil succession after the fire event and climate change may have a significant effect on all of the biotic processes. Here, we will observe successional changes in the soil properties on a 100-year post-fire chronosequence in pine forests in the Mediterranean, temperate, and boreal zones and along the soil profile. The focus will be on the effect of increased temperature on the transformation and stabilization of pyOM by soil faunal and microbial communities. We will perform field samplings and observations, 13C-labelled pine litter and pyOM production, as well as a slightly manipulated field experiment and a heavily manipulated laboratory experiment.
Research group
Ecosystem Ecology and Restoration
Entry requirements for this course
Contact Faculty of Science, Charles University to find course entry requirements.
View foundation and pathway programmes to help you meet academic and language entry requirements.
Courses you may be interested in at other institutions
Foundation Courses
If you are planning to study abroad, but you don't meet the academic entry requirements, consider a foundation or pathway course.
This type of course often helps to bridge the academic gap and help to prepare you for life studying abroad.
Selected courses shown below: