Solid-State Fermentation for Food Innovation
Design and control solid-state fermentations with filamentous fungi, from tray incubators to scalable bioreactors.
Programme identification
- 1.1Programme name
- Solid-State Fermentation for Food Innovation
- 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
Solid-state fermentation, in which fungi grow on moist solid materials rather than in liquid, is the basis of koji, tempeh and many traditional foods, and it is now being used to create new ingredients from grains, legumes and food by-products. Moving from a kitchen tray to a reliable industrial process, however, raises serious engineering challenges. This course covers the principles of solid-state fermentation, substrate selection and pre-treatment, and the heat and mass transfer problems of moisture, aeration and temperature that limit scale.
You will compare tray, drum and packed-bed bioreactors, learn how to monitor fungal growth and product quality in a solid matrix, and examine the hygiene and economic factors that decide whether a process is viable. The course suits food technologists and process engineers working on fermentation-based ingredients, as well as founders evaluating production options. Sessions are led by a tutor selected for experience in fermentation scale-up. For your final project, you will design a solid-state fermentation process for a chosen product, including substrate, bioreactor choice, control strategy and a basic scale-up assessment.
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 ingredients, alternative proteins, fermentation equipment, research and development.
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:
Design and control solid-state fermentations with filamentous fungi, from tray incubators to scalable bioreactors.
3.2Specific objectives
- Build the foundations: Principles of solid-state fermentation; Substrate selection and pre-treatment.
- Put them into practice: Heat and mass transfer: moisture, aeration and temperature; Tray, drum and packed-bed bioreactors.
- Apply everything to a real case: Monitoring growth and product quality; Scale-up, hygiene and process economics.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Explain the principles and advantages of solid-state fermentation.
- Select and pre-treat substrates for filamentous fungal growth.
- Analyse heat and moisture problems in a solid-state bed.
- Compare bioreactor designs for a given product and scale.
- Estimate the main cost drivers of a solid-state process.
Student profile
4.1Who it is for (entry profile)
Food technologists and process engineers.
4.2Entry requirements
A basic background in food science, biology or engineering is recommended. Familiarity with koji or tempeh is helpful.
4.3Career paths (exit profile)
- Process engineer for fermentation-based ingredients
- Food technologist in a koji or tempeh plant
- Scale-up specialist in a food start-up
- Bioprocess technician
- Technical consultant for fermentation equipment
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Principles of solid-state fermentation | Foundations | 3 | 12 |
| 02 | Substrate selection and pre-treatment | Foundations | 3 | 12 |
| 03 | Heat and mass transfer: moisture, aeration and temperature | Practice | 3 | 12 |
| 04 | Tray, drum and packed-bed bioreactors | Practice | 3 | 12 |
| 05 | Monitoring growth and product quality | Application & project | 3 | 12 |
| 06 | Scale-up, hygiene and process economics | 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.
- What defines solid-state fermentation
- Traditional and industrial examples
- Comparison with submerged fermentation
- Substrate composition and particle size
- Cooking, hydration and sterilisation
- Supplementation and pH adjustment
- Metabolic heat generation
- Moisture loss and control
- Aeration and gas exchange
- Tray and koji room systems
- Rotating drum reactors
- Packed-bed and forced-aeration designs
- Measuring biomass in solids
- Temperature and gas monitoring
- Quality indicators for the product
- Scale-up rules and limits
- Hygienic design and contamination control
- Cost drivers and process economics
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
Design a solid-state fermentation process for a chosen product, including bioreactor choice and scale-up assessment.
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 technical exercises in each module. The tutor reviews the final project with 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 Solid-State Fermentation for Food Innovation?
A basic background in food science, biology or engineering is recommended. Familiarity with koji or tempeh is helpful.
How is Solid-State Fermentation for Food Innovation 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 technical exercises in each module. The tutor reviews the final project with feedback.
What is the final project?
Design a solid-state fermentation process for a chosen product, including bioreactor choice and scale-up assessment.
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 Solid-State Fermentation for Food Innovation?
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).