Diploma in Mycoprotein & Fungal Alternative Proteins
Develop fungal protein foods end to end: strain choice, fermentation, processing, formulation, regulation and market launch.
Program identification
- 1.1Program name
- Diploma in Mycoprotein & Fungal Alternative Proteins
- 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 proteins are one of the most promising routes to sustainable, nutritious and appealing alternative proteins, combining a meat-like fibrous texture with efficient production. This diploma follows fungal protein development end to end across eight modules. You will start with the alternative protein landscape and the role of fungi, then study strain selection and fungal physiology, biomass fermentation in submerged and solid-state systems, and downstream processing and texturization.
The program continues with nutrition, safety and allergenicity, product formulation and sensory optimization, novel food regulation and labeling, and finally scale-up, sustainability and commercialization. The diploma suits food scientists, engineers and members of alternative protein teams who want a complete technical and commercial picture of how fungal protein foods move from strain to supermarket. Each module is taught by a instructor selected for experience in start-ups, ingredient companies or research. For your final project, you will develop an integrated product and process concept for a fungal protein food, covering strain, fermentation route, processing, formulation, regulatory pathway and a simple business case.
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 alternative proteins, food manufacturing, food ingredients, food innovation and investment.
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:
Develop fungal protein foods end to end: strain choice, fermentation, processing, formulation, regulation and market launch.
3.2Specific objectives
- Build the foundations: Alternative proteins and the role of fungi; Strain selection and fungal physiology; Biomass fermentation: submerged and solid-state.
- Put them into practice: Downstream processing and texturization; Nutrition, safety and allergenicity; Product formulation and sensory optimization.
- Apply everything to a real case: Novel food regulation and labeling; Scale-up, sustainability and commercialization.
- Complete a final project reviewed by your instructor.
3.3Competences you will gain
- Select fungal strains suited to protein food production.
- Compare and design submerged and solid-state biomass processes.
- Apply downstream processing to create textured fungal ingredients.
- Formulate and sensory-test fungal protein products.
- Map regulatory, sustainability and commercial requirements for launch.
Student profile
4.1Who it is for (entry profile)
Food scientists and alternative protein teams.
4.2Entry requirements
Basic knowledge of food science, biology or engineering is recommended. Prior study of fermentation is helpful but not required.
4.3Career paths (exit profile)
- Product developer in an alternative protein company
- Fermentation scientist in fungal biomass
- Process engineer for protein ingredients
- Regulatory and quality specialist in future foods
- Technical founder of a fungal protein start-up
- Innovation manager in a food manufacturer
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Alternative proteins and the role of fungi | Foundations | 3 | 24 |
| 02 | Strain selection and fungal physiology | Foundations | 3 | 24 |
| 03 | Biomass fermentation: submerged and solid-state | Foundations | 3 | 24 |
| 04 | Downstream processing and texturization | Practice | 3 | 24 |
| 05 | Nutrition, safety and allergenicity | Practice | 3 | 24 |
| 06 | Product formulation and sensory optimization | Practice | 3 | 24 |
| 07 | Novel food regulation and labeling | Application & project | 3 | 24 |
| 08 | Scale-up, sustainability and commercialization | 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.
- Drivers of protein diversification
- Plant, fungal and cultivated proteins compared
- Fungi on the market today
- Candidate species and strains
- Growth physiology and morphology
- Strain safety and stability
- Submerged biomass processes
- Solid-state biomass processes
- Feedstocks and process control
- Separation and RNA reduction
- Texturization methods
- Ingredient formats and stability
- Protein quality and digestibility
- Microbiological and chemical safety
- Allergenicity assessment
- Meat and seafood analogues
- Dairy and other applications
- Sensory testing and optimization
- Novel food status and approval routes
- Labeling and naming
- Nutrition and environmental claims
- Scale-up challenges
- Life cycle assessment
- Business models and market entry
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 product and process concept for a fungal protein food, including regulatory route and business case.
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 applied 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 Mycoprotein & Fungal Alternative Proteins?
Basic knowledge of food science, biology or engineering is recommended. Prior study of fermentation is helpful but not required.
How is Diploma in Mycoprotein & Fungal Alternative Proteins 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 applied exercises in each module. The instructor reviews the final project and provides detailed feedback.
What is the final project?
Develop an integrated product and process concept for a fungal protein food, including regulatory route and business case.
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 Mycoprotein & Fungal Alternative Proteins?
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.
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 installments. All prices are stated in US dollars (USD).