Fungal Food Safety in Fermentation
Identify and control fungal and microbial hazards in fermented food production, from starter cultures to finished product.
Programme identification
- 1.1Programme name
- Fungal Food Safety in 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
Fermented foods have an excellent safety record when they are made well, but producers must still be able to tell a desirable mould from a contaminant, choose trustworthy starter cultures and show inspectors that hazards are under control. This course gives you that competence. It covers the fungal, bacterial and chemical hazards specific to fermented foods, how to recognise wanted and unwanted moulds, and how to source and handle starter cultures safely.
You will then learn to identify critical control points in typical fermentation processes, set up hygiene and environmental monitoring routines, and organise testing and documentation in a way that stands up to regulatory inspections. The course suits small and medium producers of fermented foods and drinks, as well as quality staff who are new to fermentation. Sessions are led by a tutor selected for hands-on food safety experience in industry, drawing on real inspection findings and recalls. For your final project, you will build a hazard analysis and control plan for a fermented product of your choice, including monitoring, corrective actions and records.
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 fermented food and drink production, food quality assurance, food safety consulting.
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:
Identify and control fungal and microbial hazards in fermented food production, from starter cultures to finished product.
3.2Specific objectives
- Build the foundations: Hazards in fermented foods: fungal, bacterial and chemical; Distinguishing desirable moulds from contaminants.
- Put them into practice: Starter culture safety and sourcing; Critical control points in fermentation.
- Apply everything to a real case: Hygiene, environmental monitoring and sanitation; Testing, documentation and regulatory inspections.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Identify the main hazards in a specific fermented food process.
- Distinguish typical desirable moulds from likely contaminants.
- Evaluate starter culture suppliers and their documentation.
- Define critical control points, limits and corrective actions.
- Organise monitoring records that satisfy food safety inspectors.
Student profile
4.1Who it is for (entry profile)
Fermented food producers and quality staff.
4.2Entry requirements
No specialist knowledge is required, although familiarity with a fermented food process is helpful. A computer for documentation exercises is sufficient.
4.3Career paths (exit profile)
- Food safety coordinator for a fermented food producer
- Quality assurance technician
- Food safety consultant for small producers
- Production supervisor in a fermentation business
- Technical advisor for starter culture suppliers
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Hazards in fermented foods: fungal, bacterial and chemical | Foundations | 3 | 12 |
| 02 | Distinguishing desirable moulds from contaminants | Foundations | 3 | 12 |
| 03 | Starter culture safety and sourcing | Practice | 3 | 12 |
| 04 | Critical control points in fermentation | Practice | 3 | 12 |
| 05 | Hygiene, environmental monitoring and sanitation | Application & project | 3 | 12 |
| 06 | Testing, documentation and regulatory inspections | 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.
- Fungal hazards and mycotoxins
- Bacterial pathogens in fermented foods
- Chemical hazards: biogenic amines and others
- Typical appearance of wanted moulds
- Recognising common contaminants
- When to discard a batch
- Commercial versus backslopped cultures
- Supplier documentation and traceability
- Storage and handling of starters
- Mapping a fermentation process
- Identifying critical control points
- Setting limits and corrective actions
- Cleaning and sanitation programmes
- Environmental swabbing and air sampling
- Pest control and zoning
- Laboratory testing options
- Records and documentation
- Preparing for official inspections
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
Build a hazard analysis and control plan for a chosen fermented product, with monitoring and corrective actions.
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 and gives 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 Fungal Food Safety in Fermentation?
No specialist knowledge is required, although familiarity with a fermented food process is helpful. A computer for documentation exercises is sufficient.
How is Fungal Food Safety in 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 and gives individual feedback.
What is the final project?
Build a hazard analysis and control plan for a chosen fermented product, with monitoring and corrective actions.
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 Fungal Food Safety in 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.
From our species guide.
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).