Mycoprotein Foods: Science & Production
Understand how filamentous fungal biomass is grown, processed and formulated into protein-rich foods.
Programme identification
- 1.1Programme name
- Mycoprotein Foods: Science & Production
- 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
Mycoprotein, the protein-rich biomass of filamentous fungi, has been sold as food for decades and is now at the centre of a new wave of alternative protein companies. This course explains what mycoprotein is, which species are used and how it is produced through submerged and solid-state fermentation. You will follow the downstream steps that turn raw biomass into a food ingredient, including RNA reduction, dewatering and texturing, and examine its nutritional profile, digestibility and allergenicity.
The second part of the course focuses on product development: formulating meat and dairy analogues, managing flavour and texture, keeping labels short and understanding what drives consumer acceptance. It suits food scientists, product developers and professionals in alternative protein companies who want a clear, technically grounded overview of the field. Sessions are taught by a tutor selected for experience in fungal protein development, who discusses current challenges honestly. For the final project, you will develop a concept for a mycoprotein-based food, specifying ingredients, process steps, target nutrition, sensory goals and the main technical risks.
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 manufacturing, food ingredients, research and innovation.
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:
Understand how filamentous fungal biomass is grown, processed and formulated into protein-rich foods.
3.2Specific objectives
- Build the foundations: What mycoprotein is: species and history; Submerged and solid-state biomass fermentation.
- Put them into practice: Downstream processing: RNA reduction, dewatering and texturing; Nutrition, digestibility and allergenicity.
- Apply everything to a real case: Formulating meat and dairy analogues; Sensory, clean label and consumer acceptance.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Explain how mycoprotein is produced from strain to ingredient.
- Compare submerged and solid-state routes to fungal biomass.
- Describe key downstream steps including RNA reduction and texturing.
- Formulate a basic meat or dairy analogue using fungal biomass.
- Evaluate sensory and labelling factors that influence consumer acceptance.
Student profile
4.1Who it is for (entry profile)
Food scientists and alternative protein professionals.
4.2Entry requirements
A basic understanding of food science or biology is recommended. No laboratory equipment is required.
4.3Career paths (exit profile)
- Product developer in an alternative protein company
- Food scientist working on fungal ingredients
- Process technician in biomass fermentation
- Technical marketing specialist for plant-based brands
- Innovation 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 | What mycoprotein is: species and history | Foundations | 3 | 12 |
| 02 | Submerged and solid-state biomass fermentation | Foundations | 3 | 12 |
| 03 | Downstream processing: RNA reduction, dewatering and texturing | Practice | 3 | 12 |
| 04 | Nutrition, digestibility and allergenicity | Practice | 3 | 12 |
| 05 | Formulating meat and dairy analogues | Application & project | 3 | 12 |
| 06 | Sensory, clean label and consumer acceptance | 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.
- Defining mycoprotein
- Fusarium venenatum, Neurospora and other species
- History of fungal protein foods
- Submerged fermentation processes
- Solid-state biomass production
- Feedstocks and growth conditions
- Heat treatment and RNA reduction
- Dewatering and concentration
- Shaping, freezing and texturing
- Protein quality and fibre content
- Digestibility evidence
- Allergenicity and labelling
- Meat analogue formulation
- Dairy-style applications
- Binders, fats and flavours
- Sensory testing of fungal foods
- Clean label strategies
- Consumer perception and communication
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
Develop a concept for a mycoprotein-based food with formulation, process, nutrition targets and risk 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 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 provides 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 Mycoprotein Foods: Science & Production?
A basic understanding of food science or biology is recommended. No laboratory equipment is required.
How is Mycoprotein Foods: Science & Production 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 provides individual feedback.
What is the final project?
Develop a concept for a mycoprotein-based food with formulation, process, nutrition targets and risk analysis.
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 Mycoprotein Foods: Science & Production?
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).