Diploma in Fermentation Product Development & Flavor
Use fungal fermentation as an innovation tool to create new flavors, ingredients and upcycled foods ready for market.
Program identification
- 1.1Program name
- Diploma in Fermentation Product Development & Flavor
- 1.2Type of qualification
- Diploma
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. A Fungaris program 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)
- 6 months (24 weeks) · 192 hours in total · 8 modules of 24 hours · 24 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own program, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: January 11, 2027 to June 25, 2027. Enrollment closes on January 4, 2027. Following intake: April 12, 2027. How intakes work →
Overview
2.1Program description
Fermentation is one of the most powerful tools available to product developers: it creates new flavors, transforms textures, extends shelf life and turns by-products into valuable ingredients. This diploma teaches you to use fungal fermentation deliberately as an innovation platform. Across eight modules, you will study the flavor chemistry of yeasts and molds, koji and enzymatic flavor building, upcycling of side streams and solid-state fermentation for new ingredients.
You will then apply sensory science and consumer testing, check shelf life, safety and regulatory status, and bring everything together in a dedicated product development project module, guided step by step by your instructor. The diploma suits product developers, chefs and research and development teams in food companies, restaurants and start-ups who want to build a repeatable innovation process around fermentation. Each module is taught by a instructor selected for experience in food innovation and flavor development. For your final project, you will take a fermented product from idea to market-ready prototype, with formulation, process, sensory data, shelf-life plan and regulatory check.
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 and beverage manufacturing, restaurants and culinary innovation, food ingredients and flavors, sustainable food innovation.
Mycology is moving fast and good practical training is still scarce. This program gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgment and safety.
Objectives and competences
3.1General objective
To finish the program able to apply its content professionally and with judgment. In short:
Use fungal fermentation as an innovation tool to create new flavors, ingredients and upcycled foods ready for market.
3.2Specific objectives
- Build the foundations: Fermentation as an innovation platform; Flavor chemistry of yeasts and molds; Koji and enzymatic flavor building.
- Put them into practice: Upcycling side streams through fermentation; Solid-state fermentation for new ingredients; Sensory science and consumer testing.
- Apply everything to a real case: Shelf life, safety and regulatory checks; Product development project.
- Complete a final project reviewed by your instructor.
3.3Competences you will gain
- Use fermentation systematically to generate new product ideas.
- Steer flavor with yeasts, molds, koji and enzymes.
- Turn food side streams into fermented ingredients.
- Plan sensory and consumer tests and act on the results.
- Check shelf life, safety and regulatory status before launch.
Student profile
4.1Who it is for (entry profile)
Product developers, chefs and r&d teams.
4.2Entry requirements
Some product development or culinary experience and basic fermentation knowledge are recommended. Access to a kitchen or development space is needed.
4.3Career paths (exit profile)
- Product developer in a food or beverage company
- Research and development chef
- Innovation manager focused on fermentation
- Flavor and ingredient developer
- Founder of a fermented food brand
- Food innovation 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 | Fermentation as an innovation platform | Foundations | 3 | 24 |
| 02 | Flavor chemistry of yeasts and molds | Foundations | 3 | 24 |
| 03 | Koji and enzymatic flavor building | Foundations | 3 | 24 |
| 04 | Upcycling side streams through fermentation | Practice | 3 | 24 |
| 05 | Solid-state fermentation for new ingredients | Practice | 3 | 24 |
| 06 | Sensory science and consumer testing | Practice | 3 | 24 |
| 07 | Shelf life, safety and regulatory checks | Application & project | 3 | 24 |
| 08 | Product development project | Application & project | 3 | 24 |
| Total | 192 |
8 modules × 24 hours = 192 hours: 48 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.
- Fermentation in food innovation
- Idea generation and opportunity mapping
- Stage-gate development processes
- Yeast-derived aroma compounds
- Mold metabolism and umami
- Maillard and aging reactions
- Koji as a flavor tool
- Enzymatic hydrolysis for seasonings
- Garums and savory bases
- Evaluating side streams
- Fermentation routes for upcycling
- Upcycled product positioning
- Solid-state processes for ingredients
- Texture and functionality changes
- From bench to pilot
- Descriptive sensory methods
- Consumer testing
- Using sensory data in decisions
- Designing shelf-life studies
- Safety risk assessment
- Regulatory and labeling checks
- Defining the brief
- Prototyping and iteration
- Presenting a market-ready concept
5.3Company placement
This program 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 fermented product from idea to market-ready prototype with sensory data, shelf-life plan and regulatory check.
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 instructor 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 8 hours a week for 24 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 instructor reviews the final project with detailed 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 instructor.
Teaching team
8.1Academic direction
At Fungaris, the Fermentation school coordinates the content and quality of this program. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The instructor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Diploma Certificate
On completing the program and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization 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 enrollment
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).
- A short résumé or a description of your experience in the field.
10.3Deadlines
Enrollment for the intake starting on January 11, 2027 is open until January 4, 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: $1,490
- Full payment before the start: $1,192 (20% reduction).
- 40% reservation ($596) and 6 monthly installments of $149.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organization. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the program 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 canceling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrollment 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 Diploma in Fermentation Product Development & Flavor?
Some product development or culinary experience and basic fermentation knowledge are recommended. Access to a kitchen or development space is needed.
How is Diploma in Fermentation Product Development & Flavor taught?
Live online, in 8 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 instructor reviews the final project with detailed feedback.
What is the final project?
Develop a fermented product from idea to market-ready prototype with sensory data, shelf-life plan and regulatory check.
What certificate do I get?
On completing the program and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization and on local rules in each country.
What can I study after Diploma in Fermentation Product Development & Flavor?
The natural next step is Master in Fungal Fermentation Science & Technology.
11.2Alumni testimonials
We only publish verified testimonials from real students. This program 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 mold 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 mold 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.
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly installments. All prices are stated in US dollars (USD).