Precision Fermentation with Fungi
Learn how engineered yeasts and filamentous fungi produce specific proteins and ingredients, from strain design to purification and regulation.
Programme identification
- 1.1Programme name
- Precision Fermentation with Fungi
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Biotechnology & Biomaterials. 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
This course explains how engineered yeasts and filamentous fungi are used to produce specific proteins and ingredients, such as dairy proteins, egg proteins, sweeteners and enzymes. You compare precision fermentation with biomass fermentation, learn why hosts such as Pichia, Trichoderma and Aspergillus are chosen, and study how expression systems and secretion are designed. You then follow the process into fed-batch development, protein recovery and purification, and finally the safety assessments and approval pathways that a new ingredient must pass.
Precision fermentation is attracting significant investment and attention, and teams need people who understand the whole chain rather than a single step. This course suits food scientists, biotechnologists and start-up teams who want a solid technical and regulatory grounding. Live sessions are taught by a tutor selected for professional experience in fermentation and food companies. For the final project, students prepare a development roadmap for one target protein, covering host choice, process strategy, purification route and regulatory approach.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in biotechnology, useful in areas such as food technology, industrial biotechnology, ingredients manufacturing, food-tech 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:
Learn how engineered yeasts and filamentous fungi produce specific proteins and ingredients, from strain design to purification and regulation.
3.2Specific objectives
- Build the foundations: Precision vs Biomass Fermentation; Host Organisms: Pichia, Trichoderma and Aspergillus.
- Put them into practice: Expression Systems and Secretion; Fed-Batch Process Development.
- Apply everything to a real case: Recovery and Purification of Target Proteins; Food Safety Assessment and Regulatory Pathways.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Distinguish precision fermentation from biomass fermentation and their uses.
- Compare common fungal hosts for recombinant protein production.
- Outline a fed-batch process for a secreted target protein.
- Propose a recovery and purification route for a food protein.
- Map regulatory pathways for precision-fermented ingredients.
Student profile
4.1Who it is for (entry profile)
Food scientists, biotechnologists and start-up teams.
4.2Entry requirements
Basic knowledge of biology or chemistry at secondary school level is recommended. No laboratory equipment is required.
4.3Career paths (exit profile)
- Fermentation scientist at a precision fermentation start-up
- Process development technician
- Food scientist working on animal-free ingredients
- Regulatory assistant for novel food ingredients
- Technical analyst for food-tech investors
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Precision vs Biomass Fermentation | Foundations | 3 | 12 |
| 02 | Host Organisms: Pichia, Trichoderma and Aspergillus | Foundations | 3 | 12 |
| 03 | Expression Systems and Secretion | Practice | 3 | 12 |
| 04 | Fed-Batch Process Development | Practice | 3 | 12 |
| 05 | Recovery and Purification of Target Proteins | Application & project | 3 | 12 |
| 06 | Food Safety Assessment and Regulatory Pathways | 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 precision fermentation
- Biomass and traditional fermentation compared
- Target products and markets
- Pichia pastoris as an expression host
- Trichoderma reesei for secreted proteins
- Aspergillus species and their strengths
- Promoters and expression cassettes
- Signal peptides and secretion
- Glycosylation and protein quality
- Fed-batch strategies and feeding profiles
- Induction and process parameters
- Monitoring titre and productivity
- Cell separation and clarification
- Concentration and purification steps
- Purity and functionality testing
- Safety dossiers for new ingredients
- EU, US and other approval routes
- Labelling and consumer 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
A development roadmap for one target protein covering host choice, process strategy, purification route and regulatory approach.
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, module exercises and a final 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 Biotechnology 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 Precision Fermentation with Fungi?
Basic knowledge of biology or chemistry at secondary school level is recommended. No laboratory equipment is required.
How is Precision Fermentation with Fungi 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, module exercises and a final project reviewed by the tutor.
What is the final project?
A development roadmap for one target protein covering host choice, process strategy, purification route and regulatory approach.
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 Precision Fermentation with Fungi?
The natural next step is Diploma in Mycelium Biomaterials.
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).