Master in Mycoprotein & Fungal Alternative Protein Innovation
Lead the development of fungal protein foods, combining bioprocess engineering, food science, regulation and commercial strategy.
Programme identification
- 1.1Programme name
- Master in Mycoprotein & Fungal Alternative Protein Innovation
- 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 prepares you to lead the development of fungal protein foods, combining bioprocess engineering, food science, regulation and commercial strategy. Across twelve modules, you will move from the alternative protein landscape and fungal biology for food production to strain selection and improvement, biomass fermentation process design, and solid-state fermentation using upcycled feedstocks. You will then study downstream processing and texturisation, nutrition and digestibility, and food safety, allergenicity and toxicology.
The later modules focus on bringing products to market: formulation and sensory science, novel food regulation and labelling, and sustainability, life cycle assessment and techno-economics. The programme suits scientists, engineers and alternative protein professionals with a prior course or diploma, or relevant experience, who want to take on leadership roles in research, development or strategy. Each module is taught by a tutor selected for experience in fungal protein companies, ingredient suppliers or research. Your capstone project is a product or process innovation project, such as a new fungal protein ingredient or improved production route, with technical, regulatory and commercial analysis.
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 alternative proteins, food ingredients, industrial biotechnology, food innovation investment.
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:
Lead the development of fungal protein foods, combining bioprocess engineering, food science, regulation and commercial strategy.
3.2Specific objectives
- Build the foundations: The alternative protein landscape; Fungal biology for food production; Strain selection and improvement; Biomass fermentation process design.
- Put them into practice: Solid-state fermentation and upcycled feedstocks; Downstream processing and texturisation; Nutrition, digestibility and health; Food safety, allergenicity and toxicology.
- Apply everything to a real case: Product formulation and sensory science; Novel food regulation and labelling; Sustainability, LCA and techno-economics; Capstone product or process innovation project.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Select and improve fungal strains for protein food production.
- Design and optimise biomass fermentation and downstream processes.
- Assess nutrition, safety and allergenicity of fungal protein foods.
- Lead formulation, sensory testing and regulatory planning for launch.
- Evaluate sustainability and techno-economics to guide strategy.
Student profile
4.1Who it is for (entry profile)
Scientists, engineers and alternative protein leaders.
4.2Entry requirements
A prior course or diploma in fungal proteins, fermentation or food science, or equivalent professional experience, is expected. A science or engineering background is recommended.
4.3Career paths (exit profile)
- Head of research and development in an alternative protein company
- Bioprocess development lead
- Product innovation manager for fungal proteins
- Regulatory and scientific affairs lead
- Technical co-founder of a fungal protein start-up
- Strategy consultant in future foods
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | The alternative protein landscape | Foundations | 3 | 36 |
| 02 | Fungal biology for food production | Foundations | 3 | 36 |
| 03 | Strain selection and improvement | Foundations | 3 | 36 |
| 04 | Biomass fermentation process design | Foundations | 3 | 36 |
| 05 | Solid-state fermentation and upcycled feedstocks | Practice | 3 | 36 |
| 06 | Downstream processing and texturisation | Practice | 3 | 36 |
| 07 | Nutrition, digestibility and health | Practice | 3 | 36 |
| 08 | Food safety, allergenicity and toxicology | Practice | 3 | 36 |
| 09 | Product formulation and sensory science | Application & project | 3 | 36 |
| 10 | Novel food regulation and labelling | Application & project | 3 | 36 |
| 11 | Sustainability, LCA and techno-economics | Application & project | 3 | 36 |
| 12 | Capstone product or process 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.
- Protein supply and demand
- Technology platforms compared
- Market and investment trends
- Filamentous fungi and yeasts for food
- Growth and nutrient requirements
- Morphology and product quality
- Screening and selecting strains
- Classical improvement methods
- Genetic tools and their regulation
- Submerged process configurations
- Media and feedstock design
- Process control and optimisation
- Solid-state systems for protein
- Upcycled substrates
- Hygiene and scale considerations
- Separation and RNA reduction
- Texturisation technologies
- Ingredient formats
- Protein quality scoring
- Digestibility and fibre
- Evidence on health outcomes
- Microbiological and chemical safety
- Allergenicity assessment
- Toxicological studies
- Formulating analogues and hybrids
- Flavour and texture optimisation
- Consumer sensory testing
- Novel food approval strategies
- Labelling and naming
- Claims and communication
- Life cycle assessment methods
- Techno-economic modelling
- Commercial strategy
- Defining the innovation brief
- Development and testing
- Final report and pitch
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 product or process innovation project for a fungal protein, with technical, regulatory and commercial analysis.
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 technical and case exercises in each module. The tutor reviews the capstone project 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 Mycoprotein & Fungal Alternative Protein Innovation?
A prior course or diploma in fungal proteins, fermentation or food science, or equivalent professional experience, is expected. A science or engineering background is recommended.
How is Master in Mycoprotein & Fungal Alternative Protein 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 and technical and case exercises in each module. The tutor reviews the capstone project with detailed feedback.
What is the final project?
Complete a product or process innovation project for a fungal protein, with technical, regulatory and commercial analysis.
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.
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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).