Master in Fungal Fermentation Science & Technology
A comprehensive professional programme in the science, processes and quality management of fungal fermented foods and ingredients.
Programme identification
- 1.1Programme name
- Master in Fungal Fermentation Science & Technology
- 1.2Type of qualification
- Master
- 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)
- 10 months (40 weeks) · 432 hours in total · 12 modules of 36 hours · 40 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: 1 February 2027 to 19 November 2027. Enrolment closes on 25 January 2027. Following intake: 4 October 2027. How intakes work →
Overview
2.1Programme description
This master is a comprehensive professional programme in the science, processes and quality management of fungal fermented foods and ingredients. Across twelve modules, it builds from food mycology, fungal physiology and fermentation biochemistry to the major application areas: koji and Asian mould fermentations, yeasts in baking and beverages, fungi in dairy and cheese ripening, and fungal enzymes in food processing. You will then study the engineering of solid-state and submerged fermentation, flavour chemistry and sensory science.
The final part of the programme addresses food safety, spoilage and mycotoxins, quality management and food regulation, and research methods and laboratory practice, preparing you to lead technical work with confidence. The master suits food scientists, technologists and producers who have completed a course or diploma in this field or have relevant professional experience, and who want to take on senior technical, quality or development roles. Each module is taught by a tutor selected for professional experience in industry or research. Your capstone project is a research or industry project on a real fungal fermentation challenge, developed with guidance from your tutor.
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 manufacturing, food ingredients and enzymes, dairy and bakery, research and development.
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:
A comprehensive professional programme in the science, processes and quality management of fungal fermented foods and ingredients.
3.2Specific objectives
- Build the foundations: Food mycology and fungal physiology; Fermentation biochemistry and metabolism; Koji and Asian mould fermentations; Yeasts in baking and beverage production.
- Put them into practice: Fungi in dairy and cheese ripening; Fungal enzymes and food processing; Solid-state and submerged fermentation engineering; Flavour chemistry and sensory science.
- Apply everything to a real case: Food safety, spoilage and mycotoxins; Quality management and food regulation; Research methods and laboratory practice; Capstone research or industry project.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Explain fungal physiology and metabolism as applied to food fermentation.
- Manage koji, yeast, cheese and enzyme-based processes to defined standards.
- Design and scale solid-state and submerged fermentation processes.
- Lead food safety, quality and regulatory work for fermented products.
- Plan, execute and report applied research in fungal fermentation.
Student profile
4.1Who it is for (entry profile)
Food scientists, technologists and producers.
4.2Entry requirements
A prior course or diploma in fermentation or food science, or equivalent professional experience, is expected. Comfort with basic biology and chemistry is required.
4.3Career paths (exit profile)
- Technical director in a fermented food company
- Head of research and development for fermentation
- Quality and food safety manager
- Fermentation process engineer or scientist
- Senior technical consultant in food fermentation
- Research scientist in applied food mycology
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 mycology and fungal physiology | Foundations | 3 | 36 |
| 02 | Fermentation biochemistry and metabolism | Foundations | 3 | 36 |
| 03 | Koji and Asian mould fermentations | Foundations | 3 | 36 |
| 04 | Yeasts in baking and beverage production | Foundations | 3 | 36 |
| 05 | Fungi in dairy and cheese ripening | Practice | 3 | 36 |
| 06 | Fungal enzymes and food processing | Practice | 3 | 36 |
| 07 | Solid-state and submerged fermentation engineering | Practice | 3 | 36 |
| 08 | Flavour chemistry and sensory science | Practice | 3 | 36 |
| 09 | Food safety, spoilage and mycotoxins | Application & project | 3 | 36 |
| 10 | Quality management and food regulation | Application & project | 3 | 36 |
| 11 | Research methods and laboratory practice | Application & project | 3 | 36 |
| 12 | Capstone research or industry project | Application & project | 3 | 36 |
| Total | 432 |
12 modules × 36 hours = 432 hours: 80 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 diversity and taxonomy
- Growth, physiology and ecology
- Fungi in the food chain
- Central carbon metabolism
- Fermentation pathways
- Secondary metabolism and enzymes
- Koji production science
- Miso, shoyu and sake
- Tempeh, oncom and other Asian ferments
- Yeast in bread and sourdough
- Yeast in beer and wine
- Other fermented beverages
- Moulds in cheese ripening
- Ripening yeasts
- Fungi in fermented dairy and meats
- Industrial enzyme production
- Enzyme applications by sector
- Enzyme regulation
- Solid-state bioreactors
- Submerged fermentation design
- Scale-up and process control
- Aroma chemistry of ferments
- Sensory methods
- Linking chemistry and perception
- Fungal food safety hazards
- Spoilage and shelf life
- Mycotoxin control
- Quality management systems
- Food law for fermented products
- Audits and certification
- Experimental design
- Laboratory techniques for food fungi
- Data analysis and reporting
- Defining the project
- Research or development work
- Final report and presentation
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
Complete a capstone research or industry project addressing a real fungal fermentation challenge.
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 11 hours a week for 40 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 practical, analytical and case exercises in each module. The capstone project is reviewed by the tutor with 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
Master Certificate
On completing the programme and its project, Fungaris issues a Master 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 1 February 2027 is open until 25 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £2,520
- Full payment before the start: £2,016 (20% reduction).
- 40% reservation (£1,008) and 10 monthly instalments of £151.
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 Master in Fungal Fermentation Science & Technology?
A prior course or diploma in fermentation or food science, or equivalent professional experience, is expected. Comfort with basic biology and chemistry is required.
How is Master in Fungal Fermentation Science & Technology taught?
Live online, in 12 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 practical, analytical and case exercises in each module. The capstone project is reviewed by the tutor with detailed feedback.
What is the final project?
Complete a capstone research or industry project addressing a real fungal fermentation challenge.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Master 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.
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).