Master in Mushroom Flavour Science & Food Innovation
Investigate the chemistry of mushroom flavour and aroma and apply it to new foods, fermentations and fungal ingredients.
Programme identification
- 1.1Programme name
- Master in Mushroom Flavour Science & Food Innovation
- 1.2Type of qualification
- Master
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Culinary Mycology & Foraging. 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 programme investigates the science of mushroom flavour and aroma and applies it to food innovation. Students study mushroom composition and food chemistry, umami compounds and taste synergy, and the volatile aroma compounds that give each species its character. They examine how flavour changes during cooking and drying, learn sensory science methods and analytical techniques, and explore fermentation as a tool for flavour development. Later modules cover mycelium and fungal biomass ingredients, flavour applications in plant-based foods, authenticity and fraud detection, and regulation and innovation pathways.
Fungal ingredients are central to the search for tastier, more sustainable foods, and understanding their flavour chemistry is a competitive advantage. The programme suits food scientists, chefs and research and development professionals. It is taught live by food scientists, flavour specialists and development chefs. In the capstone project, each student develops a flavour innovation, such as a seasoning, ingredient or product, supported by sensory data, analytical evidence and a regulatory pathway.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in culinary mycology, useful in areas such as food and flavour industry, alternative protein, food research, quality and authenticity testing.
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:
Investigate the chemistry of mushroom flavour and aroma and apply it to new foods, fermentations and fungal ingredients.
3.2Specific objectives
- Build the foundations: Mushroom Composition and Food Chemistry; Umami Compounds and Taste Synergy; Volatile Aroma Compounds; Flavour Changes in Cooking and Drying.
- Put them into practice: Sensory Science Methods; Analytical Techniques for Flavour; Fermentation and Flavour Development; Mycelium and Fungal Biomass Ingredients.
- Apply everything to a real case: Flavour Applications in Plant-Based Foods; Authenticity, Adulteration and Fraud Detection; Regulation and Innovation Pathways; Capstone: Flavour Innovation Project.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Explain the chemistry of mushroom composition, umami and aroma.
- Design and run sensory evaluation studies.
- Interpret analytical flavour data from laboratory techniques.
- Apply fermentation and fungal biomass to flavour development.
- Navigate regulation and fraud detection for fungal food innovations.
Student profile
4.1Who it is for (entry profile)
Food scientists, chefs and r&d professionals.
4.2Entry requirements
A background in food science or chemistry, or a previous course or diploma plus professional food development experience, is expected.
4.3Career paths (exit profile)
- Flavour scientist in the food industry
- Research and development manager for fungal ingredients
- Development chef in a food innovation lab
- Sensory scientist
- Quality and authenticity specialist
- Innovation consultant for food companies
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Mushroom Composition and Food Chemistry | Foundations | 3 | 36 |
| 02 | Umami Compounds and Taste Synergy | Foundations | 3 | 36 |
| 03 | Volatile Aroma Compounds | Foundations | 3 | 36 |
| 04 | Flavour Changes in Cooking and Drying | Foundations | 3 | 36 |
| 05 | Sensory Science Methods | Practice | 3 | 36 |
| 06 | Analytical Techniques for Flavour | Practice | 3 | 36 |
| 07 | Fermentation and Flavour Development | Practice | 3 | 36 |
| 08 | Mycelium and Fungal Biomass Ingredients | Practice | 3 | 36 |
| 09 | Flavour Applications in Plant-Based Foods | Application & project | 3 | 36 |
| 10 | Authenticity, Adulteration and Fraud Detection | Application & project | 3 | 36 |
| 11 | Regulation and Innovation Pathways | Application & project | 3 | 36 |
| 12 | Capstone: Flavour Innovation 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.
- Macronutrients and fibres
- Free amino acids and sugars
- Species differences in composition
- Glutamate and nucleotides
- Synergy and taste perception
- Measuring umami
- Key mushroom volatiles
- Formation of aroma compounds
- Species aroma profiles
- Heat and the Maillard reaction
- Drying and concentration effects
- Storage and flavour loss
- Discrimination and descriptive tests
- Training sensory panels
- Consumer testing
- Chromatography and mass spectrometry
- Electronic noses and tongues
- Interpreting analytical data
- Microbial flavour pathways
- Koji and enzymatic processes
- Designing ferments for flavour
- Mycelium biomass production
- Flavour of fungal biomass
- Functional properties
- Meat-like flavours from fungi
- Masking off-notes
- Formulation case studies
- Truffle aroma fraud
- Species substitution
- Detection methods
- Novel food regulation
- Flavouring rules
- Intellectual property and innovation
- Innovation brief and research
- Sensory and analytical testing
- Final 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
A flavour innovation, such as a seasoning, ingredient or product, supported by sensory data, analytical evidence and a regulatory pathway.
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, analytical and sensory exercises in each module and a capstone project reviewed by the tutor.
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 Culinary Mycology 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 Mushroom Flavour Science & Food Innovation?
A background in food science or chemistry, or a previous course or diploma plus professional food development experience, is expected.
How is Master in Mushroom Flavour Science & Food Innovation 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, analytical and sensory exercises in each module and a capstone project reviewed by the tutor.
What is the final project?
A flavour innovation, such as a seasoning, ingredient or product, supported by sensory data, analytical evidence and a regulatory pathway.
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.
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).