Mushroom Harvest & Post-Harvest Handling: Online Course — Photo: Mbdfar · CC BY-SA 4.0 · Wikimedia Commons

CourseEstablished

Harvest, Post-Harvest Handling & Packaging

Protect quality and shelf life from picking to delivery through correct timing, cooling, packaging and cold-chain practice.

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Level

Course

Modules

Duration

2–3 months

Format

Live online

Certificate

Course Certificate

Language

English EN

School

Cultivation

Programme identification

1.1Programme name: Harvest, Post-Harvest Handling & Packaging
1.2Type of qualification: Course
1.3Provider / endorsing institution: Fungaris – International Institute of Mycology, School of Mushroom Cultivation & Production. A Fungaris programme of its own, not endorsed by a university.
1.4Mode of study: Online, with live sessions in a small group, recordings and a virtual campus.
1.5Duration (hours / ECTS credits): 2–3 months · 6 modules. Teaching hours are confirmed in the guide for each intake. ECTS credits: not applicable (Fungaris own programme).
1.6Language: English
1.7Start and end dates / intake: Intakes open throughout the year. Admissions confirms the start and end dates of the next intake. How intakes work →

mushroom post harvestmushroom packagingmushroom shelf lifemushroom cold chainmushroom grading standards

Overview

2.1Programme description

Harvest, Post-Harvest Handling and Packaging addresses what happens to mushrooms once they are ready to pick, the stage where much of the value of a crop can be lost. You will learn how to judge harvest timing and pick without damage, apply grading standards, pre-cool mushrooms quickly and store them at the right temperature and humidity. The course compares packaging materials and modified atmospheres, explains how to keep the cold chain intact during transport, and covers drying and freezing as outlets for surplus product.

Mushrooms are highly perishable: they keep respiring after harvest, lose water quickly and bruise easily. Better handling extends shelf life, reduces waste and helps meet buyer specifications. This course suits commercial growers, packing staff and anyone responsible for getting mushrooms to customers in good condition. In the final project you map the post-harvest chain for a real or case-study farm, identify where quality is lost and propose a handling, packaging and cold-chain protocol reviewed by your professor.

2.2Why it matters / what need it meets

It meets a practical need: applied, up-to-date knowledge in cultivation, useful in areas such as Commercial mushroom production, Fresh produce packing and logistics, Food retail supply, Food processing.

Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.

Objectives and competences

3.1General objective

To finish the programme able to apply its content professionally and with judgement. In short:

Protect quality and shelf life from picking to delivery through correct timing, cooling, packaging and cold-chain practice.

3.2Specific objectives

Build the foundations: Harvest Timing and Picking Technique; Grading Standards.
Put them into practice: Pre-Cooling and Cold Storage; Packaging Materials and Atmospheres.
Apply everything to a real case: Cold Chain and Transport; Processing Surplus: Drying and Freezing.
Complete a final project reviewed by your professor.

3.3Competences you will gain

Judge harvest timing and pick mushrooms with minimal damage.
Grade mushrooms against common market specifications.
Apply pre-cooling and cold storage to extend shelf life.
Select packaging suited to species and sales channel.
Process surplus mushrooms by drying or freezing.

Student profile

4.1Who it is for (entry profile)

Commercial growers and packers.

4.2Entry requirements

Basic knowledge of mushroom production or work experience on a farm is helpful. No special equipment is required.

4.3Career paths (exit profile)

Packhouse supervisor on a mushroom farm
Harvest team leader
Quality controller for fresh produce
Logistics coordinator for a mushroom producer
Small processor of dried or frozen mushrooms

Sectors

Commercial mushroom productionFresh produce packing and logisticsFood retail supplyFood processing

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics
01	Harvest Timing and Picking Technique	Foundations	3
02	Grading Standards	Foundations	3
03	Pre-Cooling and Cold Storage	Practice	3
04	Packaging Materials and Atmospheres	Practice	3
05	Cold Chain and Transport	Application & project	3
06	Processing Surplus: Drying and Freezing	Application & project	3

6 modules · 2–3 months. Each module combines live sessions, campus study and exercises. The hours per module are set out in the guide for each intake.

5.2Content by module

Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.

5.3Company placement

This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.

5.4Final project

A post-harvest handling, packaging and cold-chain protocol for a real or case-study farm, based on a map of quality losses.

Methodology

6.1How it is taught

Live online sessions, usually weekly, with a working professional and a small group.
Recordings of every session, so you can catch up if work or time zones get in the way.
Exercises and real case studies in every module.
Tutoring: your professor answers questions and gives feedback on your exercises and project.

6.2Platform and resources

A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.

Technical requirements →

6.3Estimated weekly workload

About 4 to 6 hours a week: the live session plus study and exercises on the campus. Admissions confirms the schedule of each intake.

Assessment

7.1Assessment system and weighting

Students are assessed through participation in live sessions and module exercises. The final project is reviewed by the professor with individual feedback.

40%Participation and module exercises

60%Final project

7.2Requirements to pass

Complete every module, by attending the live sessions or watching the recordings.
Hand in the module exercises.
Have your final project approved by your professor.

Teaching team

8.1Academic direction

The Cultivation at Fungaris coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.

8.2Faculty

Taught by professionals who work in the field. The professor of each intake is confirmed before the start.

Meet our faculty →

Certificate

9.1Certificate awarded

Course Certificate

On completing the programme and its project, Fungaris issues a Course Certificate. Accreditations are assessed according to the training completed and the local regulations of each country.

9.2Issuing body / recognition

Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.

About our certificates →

Admission and enrolment

10.1Admission process (steps)

Send your request through the form or write to admissions.
Admissions reviews your profile and confirms the start date, the session schedule and the fee.
You secure your place with full payment or a 40% reservation.
You receive your campus access and welcome guide before the first session.

10.2Documents required

A valid identity document.
Contact and billing details (personal or company).

10.3Deadlines

Places are limited for each group. Admissions gives you the enrolment deadline for the next intake.

10.4Fee and payment options

Fee: ask admissions; it is quoted in US dollars (USD).

Full payment before the start, with a 20% reduction.
40% reservation and the rest in monthly instalments during the programme.

Fees and financing →

10.5Grants, discounts and funding

Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them. Admissions tells you about any discount available for your intake.

10.6Cancellation policy

The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.

Cancellation and refunds →

Additional information

11.1Frequently asked questions

Do I need experience to study Harvest, Post-Harvest Handling & Packaging?

Basic knowledge of mushroom production or work experience on a farm is helpful. No special equipment is required.

How is Harvest, Post-Harvest Handling & Packaging taught?

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

How am I assessed?

Students are assessed through participation in live sessions and module exercises. The final project is reviewed by the professor with individual feedback.

What is the final project?

A post-harvest handling, packaging and cold-chain protocol for a real or case-study farm, based on a map of quality losses.

What certificate do I get?

On completing the programme and its project, Fungaris issues a Course Certificate. Accreditations are assessed according to the training completed and the local regulations of each country.

What can I study after Harvest, Post-Harvest Handling & Packaging?

The natural next step is Diploma in Gourmet Mushroom Production.

11.2Alumni testimonials

We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.