CourseEmerging
Solid-State Fermentation for Food Innovation
Design and control solid-state fermentations with filamentous fungi, from tray incubators to scalable bioreactors.
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
- Principles of solid-state fermentation
- Substrate selection and pre-treatment
PHASE 2
Practice
- Heat and mass transfer: moisture, aeration and temperature
- Tray, drum and packed-bed bioreactors
PHASE 3
Application & project
- Monitoring growth and product quality
- Scale-up, hygiene and process economics
What you will be able to do
Solid-State Fermentation for Food Innovation
By the end you will have worked through:
- Principles of solid-state fermentation
- Substrate selection and pre-treatment
- Heat and mass transfer: moisture, aeration and temperature
- Tray, drum and packed-bed bioreactors
- Monitoring growth and product quality
Your learning path
Where this programme sits in the school.
People also search for
Related searches
FAQ
Questions about this programme
Do I need experience to study Solid-State Fermentation for Food Innovation?
No previous experience is needed. The course starts from the foundations.
How is Solid-State Fermentation for Food Innovation 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 Solid-State Fermentation for Food Innovation?
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
All fermentation programmesKeep branching.
CourseEmergingMycoprotein Foods: Science & ProductionUnderstand how filamentous fungal biomass is grown, processed and formulated into protein-rich foods.CourseEmergingNovel Foods Regulation for Fungal IngredientsNavigate novel food, GRAS and equivalent approval pathways for fungal biomass, fermentation-derived and new mushroom-based ingredients.CourseEmergingUpcycled 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.
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.