Flavour Science of Fungal Fermentation
Explore how yeasts and moulds generate aroma, umami and texture, and how to steer fermentation towards target flavours.
Programme identification
- 1.1Programme name
- Flavour Science of Fungal Fermentation
- 1.2Type of qualification
- Course
- 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)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 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 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
The appeal of fermented foods lies largely in their flavour: the fruity esters of beer, the savoury depth of miso, the roasted notes of aged soy sauce and the complexity of ripened cheese. This course explains where those flavours come from. You will start with how humans perceive taste, aroma and flavour, then study the esters, higher alcohols and phenols produced by yeasts, the proteolysis and umami compounds generated by moulds, and the Maillard reactions that develop during fermentation and ageing.
The course introduces analytical tools such as gas chromatography-mass spectrometry and sensory mapping, so that you can read flavour data and discuss it with laboratories. The final module brings everything together to show how strain choice, substrate and process conditions can steer a fermentation towards a target flavour. The course suits chefs, flavourists and product developers who want to work with fermentation deliberately rather than by chance. Sessions are led by a tutor selected for experience in flavour research and development. For your final project, you will design a fermentation aimed at a defined flavour profile and explain the mechanisms behind it.
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 and beverage development, flavours and ingredients, restaurants and hospitality, brewing and winemaking.
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:
Explore how yeasts and moulds generate aroma, umami and texture, and how to steer fermentation towards target flavours.
3.2Specific objectives
- Build the foundations: Taste, aroma and flavour perception; Yeast-derived esters, alcohols and phenols.
- Put them into practice: Mould metabolism, proteolysis and umami; Maillard reactions in fermented and aged foods.
- Apply everything to a real case: Analytical tools: GC-MS and sensory mapping; Designing fermentations for target flavours.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Explain how taste and aroma combine into flavour perception.
- Link yeast and mould metabolism to specific flavour compounds.
- Describe the role of Maillard reactions in aged ferments.
- Interpret basic GC-MS and sensory mapping results.
- Design process changes that steer a fermentation towards a target flavour.
Student profile
4.1Who it is for (entry profile)
Chefs, flavourists and product developers.
4.2Entry requirements
No advanced chemistry is required, though basic science knowledge helps. Experience with at least one fermented food is recommended.
4.3Career paths (exit profile)
- Flavour developer in a food or beverage company
- Fermentation chef in research and development
- Product developer for seasonings and sauces
- Sensory and flavour analyst
- Culinary innovation consultant
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Taste, aroma and flavour perception | Foundations | 3 | 12 |
| 02 | Yeast-derived esters, alcohols and phenols | Foundations | 3 | 12 |
| 03 | Mould metabolism, proteolysis and umami | Practice | 3 | 12 |
| 04 | Maillard reactions in fermented and aged foods | Practice | 3 | 12 |
| 05 | Analytical tools: GC-MS and sensory mapping | Application & project | 3 | 12 |
| 06 | Designing fermentations for target flavours | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 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.
- Taste receptors and basic tastes
- Orthonasal and retronasal aroma
- How flavour perception is integrated
- Ester formation by yeast
- Higher alcohols and their balance
- Phenolic off-flavours and desirable phenols
- Mould proteases and peptides
- Glutamate, nucleotides and umami synergy
- Lipid breakdown and aroma
- Chemistry of the Maillard reaction
- Colour and roasted notes in ferments
- Ageing and flavour maturation
- Basics of GC-MS
- Sensory mapping and profiling
- Linking chemical and sensory data
- Choosing strains for flavour
- Controlling substrate and conditions
- Iterative flavour development
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
Design a fermentation aimed at a defined flavour profile and explain the biochemical mechanisms involved.
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 6 hours a week for 12 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 exercises in each module. The tutor reviews the final project with individual 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
Course Certificate
On completing the programme and its project, Fungaris issues a Course 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).
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: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
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 Flavour Science of Fungal Fermentation?
No advanced chemistry is required, though basic science knowledge helps. Experience with at least one fermented food is recommended.
How is Flavour Science of Fungal Fermentation taught?
Live online, in 6 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 exercises in each module. The tutor reviews the final project with individual feedback.
What is the final project?
Design a fermentation aimed at a defined flavour profile and explain the biochemical mechanisms involved.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course 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 Flavour Science of Fungal Fermentation?
The natural next step is Diploma in Koji & Japanese Fermentation.
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.
FermentationHow to Make Tempeh at Home: Rhizopus, Incubation, SafetyTempeh is one of the easiest mould ferments to master at home. Here is how Rhizopus works, how to incubate it and how to tell good tempeh from bad.Read the article 
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).