CourseEstablished

Food Spoilage Fungi & Preservation

Recognize the yeasts and molds that spoil foods and drinks, and apply preservation strategies that extend shelf life safely.

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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: Food Spoilage Fungi & Preservation
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 →

food spoilage moldsspoilage yeasts beveragesshelf life extensionhurdle technologychallenge testing food

Overview

2.1Program description

Yeasts and molds are responsible for a significant share of food waste, product recalls and customer complaints, from moldy bread and swollen yoghurt pots to fermenting juices and soft drinks. This course helps you recognize the fungi that spoil foods and drinks and understand why they succeed where other microbes fail. You will study spoilage of bakery, dairy and fruit products, the yeasts that thrive in beverages, and the heat-resistant and preservative-resistant species that defeat standard controls.

You will then learn how preservatives, hurdle technology and packaging can be combined to extend shelf life safely, and how to design shelf-life studies and challenge tests that give reliable answers. The course suits food technologists, QA staff and product developers working with products that are vulnerable to fungal spoilage, particularly as companies reduce sugar, salt and preservatives. The instructor, selected for industry experience, shares real cases and investigations. For your final project, you will investigate a spoilage risk in a chosen product and propose a preservation strategy with a shelf-life study design.

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, beverage production, food ingredients and preservatives, analytical laboratories.

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:

Recognize the yeasts and molds that spoil foods and drinks, and apply preservation strategies that extend shelf life safely.

3.2Specific objectives

Build the foundations: Economic and safety impact of fungal spoilage; Spoilage of bakery, dairy and fruit products.
Put them into practice: Spoilage yeasts in beverages; Heat-resistant and preservative-resistant fungi.
Apply everything to a real case: Preservatives, hurdle technology and packaging; Shelf-life studies and challenge tests.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Identify likely fungal spoilage organisms in different food categories.
Explain how heat and preservative resistance arises in fungi.
Combine preservation hurdles to extend shelf life safely.
Design a shelf-life study for a food or drink product.
Plan and interpret a fungal challenge test.

Student profile

4.1Who it is for (entry profile)

Food technologists and qa staff.

4.2Entry requirements

Basic food science or microbiology knowledge is recommended. No laboratory access is required.

4.3Career paths (exit profile)

Food technologist in product reformulation
Quality assurance specialist
Shelf-life and microbiology technician
Product developer for bakery, dairy or beverages
Food spoilage investigation consultant

Sectors

food manufacturingbeverage productionfood ingredients and preservativesanalytical laboratories

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Economic and safety impact of fungal spoilage	Foundations	3	12
02	Spoilage of bakery, dairy and fruit products	Foundations	3	12
03	Spoilage yeasts in beverages	Practice	3	12
04	Heat-resistant and preservative-resistant fungi	Practice	3	12
05	Preservatives, hurdle technology and packaging	Application & project	3	12
06	Shelf-life studies and challenge tests	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

Investigate a fungal spoilage risk in a product and propose a preservation strategy with shelf-life study design.

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 case-study exercises in each module. The instructor reviews the final project with 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 Food Spoilage Fungi & Preservation?

Basic food science or microbiology knowledge is recommended. No laboratory access is required.

How is Food Spoilage Fungi & Preservation 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 case-study exercises in each module. The instructor reviews the final project with feedback.

What is the final project?

Investigate a fungal spoilage risk in a product and propose a preservation strategy with shelf-life study design.

What certificate do I get?

What can I study after Food Spoilage Fungi & Preservation?

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.