School VIII
School of Fungal Fermentation & Food Science
From koji and sourdough to mycoprotein and precision fermentation, learn how yeasts and moulds make the foods of today and tomorrow.
Courses
30
Diplomas
8
Masters
4
For
Food scientists, chefs and producers
Move to guide the mycelium · Click to release spores
This school’s living signature
Every school grows its own mycelium.
Short, tangled, very dense growth — koji spreading over steamed rice.
The programme map
All 42 programmes, from first course to master.
Courses sit on the outer ring, diplomas in the middle and masters at the centre. Hover a node to read it, click to open it.
Fermentation
42 programmes · hover a node
CoursesDiplomasMasters
What you can study
Topics in this school
how to make kojikoji courseaspergillus oryzae fermentationshio kojikoji for chefshow to make misomiso making coursehomemade misochickpea misomiso fermentationhow soy sauce is madebrew soy saucekoji garumfermented seasoningsnaturally brewed soy saucehow to make tempehtempeh production courserhizopus starter
Programmes in this school
Every programme in fermentation.
Filters
Branch out
Connect with the other schools.
ISchool of Mushroom Cultivation & Production→IISchool of Culinary Mycology & Foraging→IIISchool of Medicinal & Functional Fungi→IVSchool of Fungal Biotechnology & Biomaterials→VSchool of Mycology & Fungal Science→VISchool of Fungal Ecology & Regenerative Agriculture→VIISchool of Mushroom Business & Entrepreneurship→IXSchool of Medical, Veterinary & One Health Mycology→XSchool of Mycelium Design & Architecture→XISchool of Fungal Computing, Bioelectronics & Space Mycology→XIISchool of Digital Mycology: AI, Genomics & Data→
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.