Upcycled Foods through Fungal Fermentation
Use moulds and yeasts to turn food by-products such as okara, spent grain and fruit pomace into safe, appealing new foods.
Programme identification
- 1.1Programme name
- Upcycled Foods through Fungal Fermentation
- 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
Large quantities of nutritious material leave food factories as by-products: okara from tofu and soy milk, spent grain from breweries, bran from milling and pomace from juice and cider making. Moulds and yeasts can turn these side streams into new foods with better flavour, texture and digestibility, as Indonesian producers have done with oncom for generations. This course explains the upcycling opportunity, how to characterise side streams for fermentation and how solid-state fermentation works on okara, spent grain and bran.
You will develop oncom, tempeh-style and koji-based upcycled foods and learn the safety, regulatory and certification questions that apply to by-product ingredients. The final module covers product design, reliable sourcing and business models that make upcycling viable. The course suits chefs, food innovators and producers who want to reduce waste while creating distinctive products. Sessions are led by a tutor selected for experience in upcycled food businesses. For your final project, you will develop an upcycled fermented food from a real side stream, with a process outline, safety assessment, sourcing plan and product concept.
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 sustainable food innovation, brewing and food manufacturing, restaurants and hospitality, circular economy consulting.
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:
Use moulds and yeasts to turn food by-products such as okara, spent grain and fruit pomace into safe, appealing new foods.
3.2Specific objectives
- Build the foundations: Food loss, by-products and the upcycling opportunity; Characterising side streams for fermentation.
- Put them into practice: Solid-state fermentation of okara, spent grain and bran; Oncom, tempeh-style and koji-based upcycled foods.
- Apply everything to a real case: Safety, regulation and upcycled certification; Product design, sourcing and business models.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Assess the suitability of a food side stream for fermentation.
- Apply solid-state fermentation to okara, spent grain or bran.
- Develop oncom, tempeh-style or koji-based upcycled foods.
- Evaluate safety and regulatory issues for by-product ingredients.
- Outline a sourcing plan and business model for an upcycled product.
Student profile
4.1Who it is for (entry profile)
Chefs, food innovators and producers.
4.2Entry requirements
No prior fermentation experience is required, though basic kitchen skills help. Access to a kitchen and a simple incubation space is recommended.
4.3Career paths (exit profile)
- Upcycled food entrepreneur
- Product developer in sustainable food innovation
- Fermentation chef focused on zero waste
- Sustainability project lead in a food manufacturer
- Circular economy consultant for the food sector
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Food loss, by-products and the upcycling opportunity | Foundations | 3 | 12 |
| 02 | Characterising side streams for fermentation | Foundations | 3 | 12 |
| 03 | Solid-state fermentation of okara, spent grain and bran | Practice | 3 | 12 |
| 04 | Oncom, tempeh-style and koji-based upcycled foods | Practice | 3 | 12 |
| 05 | Safety, regulation and upcycled certification | Application & project | 3 | 12 |
| 06 | Product design, sourcing and business models | 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.
- Scale of food loss and waste
- Major food industry side streams
- Market trends in upcycled foods
- Composition and nutritional value
- Moisture, stability and microbial load
- Logistics and seasonal availability
- Preparing okara for fermentation
- Fermenting brewers' spent grain
- Bran and other cereal by-products
- Traditional and modern oncom
- Tempeh-style upcycled cakes
- Koji grown on side streams
- Hazards in by-product ingredients
- Food law status of side streams
- Upcycled certification schemes
- Designing products consumers want
- Securing supply partnerships
- Business models for upcycling
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 an upcycled fermented food from a real side stream, with process, safety assessment and sourcing plan.
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 practical exercises in each module. The tutor reviews the final project and gives 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 Upcycled Foods through Fungal Fermentation?
No prior fermentation experience is required, though basic kitchen skills help. Access to a kitchen and a simple incubation space is recommended.
How is Upcycled Foods through Fungal Fermentation 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 practical exercises in each module. The tutor reviews the final project and gives feedback.
What is the final project?
Develop an upcycled fermented food from a real side stream, with process, safety assessment and sourcing plan.
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 Upcycled Foods through Fungal Fermentation?
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).