Diploma in Fungal Food Safety & Mycotoxin Management
Build expert competence in managing fungal hazards, spoilage and mycotoxins across food and feed supply chains.
Program identification
- 1.1Program name
- Diploma in Fungal Food Safety & Mycotoxin Management
- 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
Fungal hazards cross the entire food and feed chain: mycotoxins form in fields and storage, spoilage molds and yeasts cause recalls and waste, and fermented and fungal foods bring their own specific risks. This diploma builds expert competence in managing all of them. Across eight modules, you will study food mycology for safety professionals, toxigenic fungi and mycotoxin chemistry, toxicology and risk assessment, regulatory limits and official controls, and sampling plans and analytical methods.
The later modules turn knowledge into action: prevention, decontamination and mitigation, fungal spoilage and shelf-life management, and food safety systems tailored to fermented and fungal foods, including mushrooms and new fungal ingredients. The diploma suits food safety managers, QA professionals, auditors and technical staff in grain, feed, nut, beverage and fermented food companies. Each module is led by a instructor selected for experience in laboratories, industry or regulatory practice. For your final project, you will develop an integrated fungal hazard management plan for a real or realistic business, covering mycotoxins, spoilage, monitoring, verification and documentation.
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 and grain trading, analytical laboratories, food safety auditing and consulting.
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:
Build expert competence in managing fungal hazards, spoilage and mycotoxins across food and feed supply chains.
3.2Specific objectives
- Build the foundations: Food mycology for safety professionals; Toxigenic fungi and mycotoxin chemistry; Mycotoxin toxicology and risk assessment.
- Put them into practice: Regulatory limits and official controls; Sampling plans and analytical methods; Prevention, decontamination and mitigation.
- Apply everything to a real case: Fungal spoilage and shelf-life management; Food safety systems for fermented and fungal foods.
- Complete a final project reviewed by your instructor.
3.3Competences you will gain
- Identify toxigenic and spoilage fungi relevant to specific supply chains.
- Assess mycotoxin risk using exposure and toxicological data.
- Apply regulatory limits and design compliant sampling plans.
- Select prevention, decontamination and mitigation measures.
- Build food safety systems for fermented and fungal foods.
Student profile
4.1Who it is for (entry profile)
Food safety managers and qa professionals.
4.2Entry requirements
A basic background in food science, microbiology or quality management is recommended, ideally with some industry experience.
4.3Career paths (exit profile)
- Food safety manager
- Mycotoxin risk specialist in grain, nut or feed companies
- QA manager in fermented food or beverage production
- Food safety auditor
- Technical manager in an analytical laboratory
- 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 | Food mycology for safety professionals | Foundations | 3 | 24 |
| 02 | Toxigenic fungi and mycotoxin chemistry | Foundations | 3 | 24 |
| 03 | Mycotoxin toxicology and risk assessment | Foundations | 3 | 24 |
| 04 | Regulatory limits and official controls | Practice | 3 | 24 |
| 05 | Sampling plans and analytical methods | Practice | 3 | 24 |
| 06 | Prevention, decontamination and mitigation | Practice | 3 | 24 |
| 07 | Fungal spoilage and shelf-life management | Application & project | 3 | 24 |
| 08 | Food safety systems for fermented and fungal foods | 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.
- Fungal taxonomy for safety work
- Growth conditions and ecology
- Identification approaches
- Main toxigenic genera
- Chemical structures and stability
- Conditions for toxin formation
- Mechanisms of toxicity
- Exposure and dietary intake
- Risk characterization
- Limits in the EU, US and other markets
- Feed legislation
- Official controls and border checks
- Sampling theory and lot heterogeneity
- Screening and confirmatory methods
- Method validation and proficiency
- Good agricultural and storage practices
- Physical, chemical and biological decontamination
- Mitigation during processing
- Major spoilage fungi by category
- Predictive mycology
- Shelf-life testing strategies
- HACCP for fermented foods
- Controls for mushrooms and fungal ingredients
- Verification, audits and records
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 an integrated fungal hazard management plan for a real or realistic food business.
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 case-based exercises in each module. The instructor reviews the final project and provides 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 Fungal Food Safety & Mycotoxin Management?
A basic background in food science, microbiology or quality management is recommended, ideally with some industry experience.
How is Diploma in Fungal Food Safety & Mycotoxin Management 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 case-based exercises in each module. The instructor reviews the final project and provides detailed feedback.
What is the final project?
Develop an integrated fungal hazard management plan for a real or realistic food business.
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 Fungal Food Safety & Mycotoxin Management?
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.
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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).