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Flavor Science of Fungal Fermentation

Explore how yeasts and molds generate aroma, umami and texture, and how to steer fermentation toward target flavors.

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Level

Course

Modules

Duration

3 months · 72 h

Next start

January 11, 2027

Fee

$450

Format

Live online

Certificate

Course Certificate

Language

English US

School

Fermentation

Program identification

1.1Program name: Flavor Science of Fungal Fermentation
1.2Type of qualification: Course
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): 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 program, not an official university degree).
1.6Language: English
1.7Start and end dates / intake: Next intake: January 11, 2027 to April 2, 2027. Enrollment closes on January 4, 2027. Following intake: March 8, 2027. How intakes work →

fermentation flavor scienceumami fermentationyeast aroma compoundsflavor chemistry coursekoji flavor

Overview

2.1Program description

The appeal of fermented foods lies largely in their flavor: the fruity esters of beer, the savory depth of miso, the roasted notes of aged soy sauce and the complexity of ripened cheese. This course explains where those flavors come from. You will start with how humans perceive taste, aroma and flavor, then study the esters, higher alcohols and phenols produced by yeasts, the proteolysis and umami compounds generated by molds, and the Maillard reactions that develop during fermentation and aging.

The course introduces analytical tools such as gas chromatography-mass spectrometry and sensory mapping, so that you can read flavor data and discuss it with laboratories. The final module brings everything together to show how strain choice, substrate and process conditions can steer a fermentation toward a target flavor. The course suits chefs, flavorists and product developers who want to work with fermentation deliberately rather than by chance. Sessions are led by a instructor selected for experience in flavor research and development. For your final project, you will design a fermentation aimed at a defined flavor profile and explain the mechanisms behind it.

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 development, flavors and ingredients, restaurants and hospitality, brewing and winemaking.

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:

Explore how yeasts and molds generate aroma, umami and texture, and how to steer fermentation toward target flavors.

3.2Specific objectives

Build the foundations: Taste, aroma and flavor perception; Yeast-derived esters, alcohols and phenols.
Put them into practice: Mold metabolism, proteolysis and umami; Maillard reactions in fermented and aged foods.
Apply everything to a real case: Analytical tools: GC-MS and sensory mapping; Designing fermentations for target flavors.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Explain how taste and aroma combine into flavor perception.
Link yeast and mold metabolism to specific flavor compounds.
Describe the role of Maillard reactions in aged ferments.
Interpret basic GC-MS and sensory mapping results.
Design process changes that steer a fermentation toward a target flavor.

Student profile

4.1Who it is for (entry profile)

Chefs, flavorists and product developers.

4.2Entry requirements

No advanced chemistry is required, though basic science knowledge helps. Experience with at least one fermented food is recommended.

4.3Career paths (exit profile)

Flavor developer in a food or beverage company
Fermentation chef in research and development
Product developer for seasonings and sauces
Sensory and flavor analyst
Culinary innovation consultant

Sectors

food and beverage developmentflavors and ingredientsrestaurants and hospitalitybrewing and winemaking

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Taste, aroma and flavor perception	Foundations	3	12
02	Yeast-derived esters, alcohols and phenols	Foundations	3	12
03	Mold metabolism, proteolysis and umami	Practice	3	12
04	Maillard reactions in fermented and aged foods	Practice	3	12
05	Analytical tools: GC-MS and sensory mapping	Application & project	3	12
06	Designing fermentations for target flavors	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.

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

Design a fermentation aimed at a defined flavor profile and explain the biochemical mechanisms involved.

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 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 exercises in each module. The instructor reviews the final project with individual feedback.

40%Participation and module exercises

60%Final project

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

Course Certificate

On completing the program and its project, Fungaris issues a Course 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).

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: $450

Full payment before the start: $360 (20% reduction).
40% reservation ($180) and 3 monthly installments of $90.

Fees and financing →

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 Flavor Science of Fungal Fermentation?

No advanced chemistry is required, though basic science knowledge helps. Experience with at least one fermented food is recommended.

How is Flavor Science of 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 exercises in each module. The instructor reviews the final project with individual feedback.

What is the final project?

Design a fermentation aimed at a defined flavor profile and explain the biochemical mechanisms involved.

What certificate do I get?

What can I study after Flavor Science of Fungal Fermentation?

The natural next step is Diploma in Koji & Japanese Fermentation.

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.