Live professional training in mycology · Taught worldwide
Admissions & FeesFor companiesContact
Global · EnglishEN
Global · EnglishEspaña · EspañolDeutschland · DeutschSchweiz · Deutsch
FungarisINTERNATIONAL INSTITUTE OF MYCOLOGY
Apply now
CourseEmerging

Fungal Fermentation for Plant-Based Cheese Alternatives

Apply ripening moulds, yeasts and koji to nut, legume and oat bases to develop flavourful plant-based cheese alternatives.

Apply for this programmeAsk a question
Level
Course
Modules
6
Duration
2–3 months
Format
Live online
School
Fermentation
What you will study

6 modules, one growing line of knowledge.

Hover or tap a module to follow the path from the first session to the final project.

At a glance

How the programme grows, phase by phase.

PHASE 1
Foundations
  • Plant-based cheese categories and market
  • Base preparation: nuts, legumes and cereals
PHASE 2
Practice
  • Lactic cultures and acidification
  • Ripening with Penicillium, Geotrichum and yeasts
PHASE 3
Application & project
  • Koji and enzymatic flavour development
  • Texture, safety, labelling and shelf life
What you will be able to do

Fungal Fermentation for Plant-Based Cheese Alternatives

By the end you will have worked through:

  • Plant-based cheese categories and market
  • Base preparation: nuts, legumes and cereals
  • Lactic cultures and acidification
  • Ripening with Penicillium, Geotrichum and yeasts
  • Koji and enzymatic flavour development
Your learning path

Where this programme sits in the school.

You are here · CourseFungal Fermentation for Plant-Based Cheese AlternativesNext · DiplomaDiploma in Koji & Japanese Fermentation
People also search for

Related searches

plant-based cheese makingvegan cheese culturescultured cashew cheesevegan camembertfermented plant cheese
FAQ

Questions about this programme

Do I need experience to study Fungal Fermentation for Plant-Based Cheese Alternatives?

No previous experience is needed. The course starts from the foundations.

How is Fungal Fermentation for Plant-Based Cheese Alternatives taught?

Live online, in 6 modules with a working professional, a small group and a final project.

What certificate do I get?

Fungaris issues a course certificate on completion. Accreditations are assessed according to the training completed and the local regulations of each country.

What can I study after Fungal Fermentation for Plant-Based Cheese Alternatives?

The natural next step is Diploma in Koji & Japanese Fermentation.

How it is taught

Live, in a small group, with a real project.

i.A live professorMycologists, biologists, engineers and chefs who work in the field.
ii.A small groupQuestions in every session, and classmates from many countries.
iii.A real projectEach programme closes with applied work, reviewed by your professor.
iv.A certificateIssued by Fungaris on completion of the programme.
Related programmes

Keep branching.

All fermentation programmes
CourseEmergingMycoprotein Foods: Science & ProductionUnderstand how filamentous fungal biomass is grown, processed and formulated into protein-rich foods.FermentationCourseEmergingNovel Foods Regulation for Fungal IngredientsNavigate novel food, GRAS and equivalent approval pathways for fungal biomass, fermentation-derived and new mushroom-based ingredients.FermentationCourseEmergingUpcycled Foods through Fungal FermentationUse moulds and yeasts to turn food by-products such as okara, spent grain and fruit pomace into safe, appealing new foods.Fermentation
Admissions & Fees

Join the next intake.

Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments.

Apply nowTalk to admissions