Diploma in Fungal Food Regulation & Novel Foods
Become the regulatory specialist that fungal food and fermentation companies need, across major international markets.
Programme identification
- 1.1Programme name
- Diploma in Fungal Food Regulation & Novel Foods
- 1.2Type of qualification
- Diploma
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. 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)
- 6 months (24 weeks) · 192 hours in total · 8 modules of 24 hours · 24 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 25 June 2027. Enrolment closes on 4 January 2027. Following intake: 12 April 2027. How intakes work →
Overview
2.1Programme description
Fungal food and fermentation companies operate in some of the most complex regulatory territory in the food industry, spanning novel foods, food enzymes, genetically modified organisms and precision fermentation, alongside labelling rules that vary from market to market. This diploma prepares you to become the regulatory specialist these companies need. Over eight modules, you will study food law principles and international frameworks, novel foods in the EU and UK, US GRAS, food additives and enzymes, and requirements in Latin America, Mexico and Asia-Pacific.
You will then examine regulation of GMOs and precision fermentation, learn how safety dossiers and toxicological evaluations are prepared, and master the rules on labelling, naming and claims for fungal foods. The final module is a regulatory strategy and submission project. The diploma suits regulatory affairs and compliance professionals, as well as scientists moving into regulatory roles. Each module is taught by a tutor selected for experience of real submissions. For your final project, you will prepare a regulatory strategy and a draft submission outline for a fungal ingredient in at least two markets.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in fermentation, useful in areas such as food ingredients and alternative proteins, regulatory consulting, food manufacturing, industry associations.
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:
Become the regulatory specialist that fungal food and fermentation companies need, across major international markets.
3.2Specific objectives
- Build the foundations: Food law principles and international frameworks; Novel foods in the EU and UK; US GRAS, food additives and enzymes.
- Put them into practice: Latin America, Mexico and Asia-Pacific requirements; GMO and precision fermentation regulation; Safety dossiers and toxicological evaluation.
- Apply everything to a real case: Labelling, naming and claims for fungal foods; Regulatory strategy and submission project.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Interpret food law frameworks relevant to fungal ingredients.
- Compare approval pathways across the EU, UK, US and other regions.
- Determine regulatory status for GMO and precision fermentation products.
- Structure a safety dossier and evaluate its data gaps.
- Review labels and claims for compliance in target markets.
Student profile
4.1Who it is for (entry profile)
Regulatory affairs and compliance professionals.
4.2Entry requirements
Some basic knowledge of food science or the food industry is recommended. No legal qualification is required.
4.3Career paths (exit profile)
- Regulatory affairs manager in a food or ingredient company
- Regulatory consultant for novel and fungal foods
- Compliance specialist in alternative proteins
- Scientific and regulatory dossier writer
- Labelling and claims specialist
- Policy analyst in food industry associations
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Food law principles and international frameworks | Foundations | 3 | 24 |
| 02 | Novel foods in the EU and UK | Foundations | 3 | 24 |
| 03 | US GRAS, food additives and enzymes | Foundations | 3 | 24 |
| 04 | Latin America, Mexico and Asia-Pacific requirements | Practice | 3 | 24 |
| 05 | GMO and precision fermentation regulation | Practice | 3 | 24 |
| 06 | Safety dossiers and toxicological evaluation | Practice | 3 | 24 |
| 07 | Labelling, naming and claims for fungal foods | Application & project | 3 | 24 |
| 08 | Regulatory strategy and submission project | Application & project | 3 | 24 |
| Total | 192 |
8 modules × 24 hours = 192 hours: 48 hours of live sessions, and the rest for campus study, exercises and the final project.
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.
- Core principles of food law
- Codex Alimentarius and international standards
- Risk analysis in food regulation
- The EU novel food regulation
- Authorisation procedures and EFSA
- The UK regime
- GRAS pathways
- Food additive petitions
- Enzyme regulation in the US
- Mexico and COFEPRIS
- Brazil, Chile and other markets
- Singapore, Australia and Japan
- Defining GMOs and derived products
- Precision fermentation status by market
- Traceability and labelling of GM-derived foods
- Dossier structure and data
- Toxicological studies and evaluation
- Allergenicity and nutritional assessment
- Legal names and descriptive names
- Nutrition and health claims rules
- Marketing and sustainability claims
- Selecting markets and pathways
- Drafting the submission outline
- Timelines and regulator engagement
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
Prepare a regulatory strategy and draft submission outline for a fungal ingredient in at least two markets.
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 tutor 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 8 hours a week for 24 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions and case-based exercises in each module. The tutor reviews the final project and provides detailed feedback.
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 tutor.
Teaching team
8.1Academic direction
At Fungaris, the Fermentation school 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 tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Diploma Certificate
On completing the programme and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in 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).
- A short CV or a description of your experience in the field.
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £1,120
- Full payment before the start: £896 (20% reduction).
- 40% reservation (£448) and 6 monthly instalments of £112.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
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.
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 Diploma in Fungal Food Regulation & Novel Foods?
Some basic knowledge of food science or the food industry is recommended. No legal qualification is required.
How is Diploma in Fungal Food Regulation & Novel Foods taught?
Live online, in 8 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions and case-based exercises in each module. The tutor reviews the final project and provides detailed feedback.
What is the final project?
Prepare a regulatory strategy and draft submission outline for a fungal ingredient in at least two markets.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Diploma in Fungal Food Regulation & Novel Foods?
The natural next step is Master in Fungal Fermentation Science & Technology.
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.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
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FermentationKoji Fermentation Guide: Miso, Shoyu, Amazake and GarumKoji is the mould behind miso, soy sauce and sake. Learn how it works, how to grow it safely at home and how chefs use it today.Read the article Keep branching.
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).