Mycotoxins in Food & Feed
Understand the main mycotoxins, how they arise in the food chain, their health effects, legal limits, testing and prevention.
Programme identification
- 1.1Programme name
- Mycotoxins in Food & Feed
- 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
Mycotoxins are toxic compounds produced by certain moulds in crops, stored grain, nuts, fruit and the products made from them. They remain one of the most persistent food and feed safety issues, and changing weather patterns are shifting where and when contamination occurs. This course explains which fungi produce mycotoxins and under what conditions, focusing on aflatoxins, ochratoxin A, patulin and the Fusarium toxins deoxynivalenol, zearalenone and fumonisins.
You will study their health effects and how risk assessment works, then the legal limits that apply in major markets, correct sampling and the analytical methods used to detect them. The final module looks at prevention and mitigation along the whole chain, from field and storage to processing. The course suits food safety and QA staff, agronomists, grain and feed buyers and other agri-food professionals. Sessions are led by a tutor selected for experience in laboratories or supply chains. For your final project, you will prepare a mycotoxin risk profile and control plan for a specific commodity or product, covering hazards, limits, sampling and preventive measures.
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 manufacturing, animal feed, grain, nut and commodity trading, analytical laboratories.
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 the main mycotoxins, how they arise in the food chain, their health effects, legal limits, testing and prevention.
3.2Specific objectives
- Build the foundations: Toxigenic fungi and the major mycotoxins; Aflatoxins, ochratoxin A and patulin.
- Put them into practice: Fusarium toxins: deoxynivalenol, zearalenone and fumonisins; Health effects and risk assessment.
- Apply everything to a real case: Regulatory limits, sampling and analytical methods; Prevention and mitigation from field to fork.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Name the major mycotoxins and the fungi that produce them.
- Link crop, climate and storage conditions to contamination risk.
- Explain how regulators assess and limit mycotoxin exposure.
- Design a representative sampling plan for a commodity lot.
- Select prevention and mitigation measures from field to final product.
Student profile
4.1Who it is for (entry profile)
Food safety, qa and agri-food professionals.
4.2Entry requirements
Basic knowledge of food production or agriculture is recommended. No laboratory experience is required.
4.3Career paths (exit profile)
- Food safety or QA specialist
- Mycotoxin control coordinator in grain or feed companies
- Laboratory technician in food analysis
- Raw material buyer with quality responsibility
- Agri-food safety consultant
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Toxigenic fungi and the major mycotoxins | Foundations | 3 | 12 |
| 02 | Aflatoxins, ochratoxin A and patulin | Foundations | 3 | 12 |
| 03 | Fusarium toxins: deoxynivalenol, zearalenone and fumonisins | Practice | 3 | 12 |
| 04 | Health effects and risk assessment | Practice | 3 | 12 |
| 05 | Regulatory limits, sampling and analytical methods | Application & project | 3 | 12 |
| 06 | Prevention and mitigation from field to fork | 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.
- Aspergillus, Penicillium and Fusarium
- Conditions that trigger toxin production
- Pre-harvest and post-harvest contamination
- Aflatoxins in nuts, cereals and spices
- Ochratoxin A in coffee, wine and cereals
- Patulin in apples and juices
- Deoxynivalenol in cereals
- Zearalenone and hormonal effects
- Fumonisins in maize
- Acute and chronic effects
- Exposure assessment and reference values
- Effects on livestock and carry-over
- Maximum levels in key markets
- Representative sampling plans
- Rapid tests, HPLC and LC-MS
- Good agricultural and storage practice
- Sorting, cleaning and processing effects
- Binders and decontamination in feed
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
Prepare a mycotoxin risk profile and control plan for a chosen commodity or food product.
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 with written 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 Mycotoxins in Food & Feed?
Basic knowledge of food production or agriculture is recommended. No laboratory experience is required.
How is Mycotoxins in Food & Feed 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 with written feedback.
What is the final project?
Prepare a mycotoxin risk profile and control plan for a chosen commodity or food product.
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 Mycotoxins in Food & Feed?
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).