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CourseEstablished

Traditional Fungal Ferments of the World

Discover mould and yeast ferments from Asia, Africa, Europe and the Americas, including nuruk, red yeast rice, tapai and tepache.

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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
  • Fermentation cultures and food heritage
  • East Asian starters: qu, nuruk and jiuqu
PHASE 2
Practice
  • Southeast Asian ferments: tapai, ragi and oncom
  • Red yeast rice and Monascus fermentations
PHASE 3
Application & project
  • African and European fungal ferments
  • Fermented foods and drinks of Latin America
What you will be able to do

Traditional Fungal Ferments of the World

By the end you will have worked through:

  • Fermentation cultures and food heritage
  • East Asian starters: qu, nuruk and jiuqu
  • Southeast Asian ferments: tapai, ragi and oncom
  • Red yeast rice and Monascus fermentations
  • African and European fungal ferments
Your learning path

Where this programme sits in the school.

You are here · CourseTraditional Fungal Ferments of the WorldNext · DiplomaDiploma in Koji & Japanese Fermentation
People also search for

Related searches

traditional fermented foodsnurukred yeast riceoncomworld fermentation traditions
FAQ

Questions about this programme

Do I need experience to study Traditional Fungal Ferments of the World?

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

How is Traditional Fungal Ferments of the World 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 Traditional Fungal Ferments of the World?

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
CourseEstablishedKoji Making & ApplicationsGrow Aspergillus oryzae on rice, barley and other substrates and use koji to transform flavour in traditional and modern cooking.FermentationCourseEstablishedMiso Making: Tradition & TechniqueMake rice, barley and soybean miso and develop new misos from local legumes and grains, with attention to ageing and safety.FermentationCourseEstablishedSoy Sauce & Fermented SeasoningsUnderstand and produce naturally brewed soy sauce, garums and other koji-based seasonings, from moromi to pressing and pasteurisation.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.

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