Master in Fungal Alternative Proteins & Food Biotechnology
Develop fungal protein and food fermentation products end to end, from strain and process design to sensory science, regulation and scale-up.
Program identification
- 1.1Program name
- Master in Fungal Alternative Proteins & Food Biotechnology
- 1.2Type of qualification
- Master
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Biotechnology & Biomaterials. 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)
- 10 months (40 weeks) · 432 hours in total · 12 modules of 36 hours · 40 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: February 1, 2027 to November 19, 2027. Enrollment closes on January 25, 2027. Following intake: October 4, 2027. How intakes work →
Overview
2.1Program description
This master develops fungal protein and food fermentation products end to end. Over twelve modules you examine global protein systems and market drivers, fungal species for food production and strain development for food applications. You then cover biomass fermentation, precision fermentation of food ingredients and solid-state and traditional fermentations, followed by downstream processing and texturization, nutrition, digestibility and allergenicity, sensory science and product formulation, food safety and novel food regulation, and techno-economics, life cycle assessment and scale-up.
Fungal proteins are among the most promising routes to diversify protein supply, but success requires excellence in biology, engineering, food science and regulation at the same time. The program suits food scientists, process engineers and alternative protein professionals who want to lead product and process development. Live sessions are taught by professionals from fungal protein companies, food manufacturers and regulatory practice. The program culminates in a capstone product and process project, in which each student develops a fungal food product together with its production process, regulatory pathway and business case.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in biotechnology, useful in areas such as alternative proteins, food manufacturing, ingredients, food-tech 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 and food fermentation products end to end, from strain and process design to sensory science, regulation and scale-up.
3.2Specific objectives
- Build the foundations: Global Protein Systems and Market Drivers; Fungal Species for Food Production; Strain Development for Food Applications; Biomass Fermentation Processes.
- Put them into practice: Precision Fermentation of Food Ingredients; Solid-State and Traditional Fungal Fermentations; Downstream Processing and Texturization; Nutrition, Digestibility and Allergenicity.
- Apply everything to a real case: Sensory Science and Product Formulation; Food Safety and Novel Food Regulation; Techno-Economics, LCA and Scale-Up; Capstone Product and Process Project.
- Complete a final project reviewed by your instructor.
3.3Competences you will gain
- Select and develop fungal strains for food production.
- Design biomass, precision and solid-state fermentation processes.
- Formulate fungal food products using nutritional and sensory data.
- Prepare novel food and food safety documentation.
- Build techno-economic and life cycle models for scale-up decisions.
Student profile
4.1Who it is for (entry profile)
Food scientists, process engineers and alt-protein professionals.
4.2Entry requirements
Applicants should have completed a related course or diploma, hold a degree in food science, biotechnology or engineering, or have equivalent professional experience.
4.3Career paths (exit profile)
- Head of product development at an alternative protein company
- Fermentation process lead
- Food scientist in fungal protein R&D
- Regulatory affairs manager for novel foods
- Founder of a fungal food company
- Technical advisor to food-tech investors
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Global Protein Systems and Market Drivers | Foundations | 3 | 36 |
| 02 | Fungal Species for Food Production | Foundations | 3 | 36 |
| 03 | Strain Development for Food Applications | Foundations | 3 | 36 |
| 04 | Biomass Fermentation Processes | Foundations | 3 | 36 |
| 05 | Precision Fermentation of Food Ingredients | Practice | 3 | 36 |
| 06 | Solid-State and Traditional Fungal Fermentations | Practice | 3 | 36 |
| 07 | Downstream Processing and Texturization | Practice | 3 | 36 |
| 08 | Nutrition, Digestibility and Allergenicity | Practice | 3 | 36 |
| 09 | Sensory Science and Product Formulation | Application & project | 3 | 36 |
| 10 | Food Safety and Novel Food Regulation | Application & project | 3 | 36 |
| 11 | Techno-Economics, LCA and Scale-Up | Application & project | 3 | 36 |
| 12 | Capstone Product and Process Project | Application & project | 3 | 36 |
| Total | 432 |
12 modules × 36 hours = 432 hours: 80 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.
- Global protein supply and demand
- Consumer trends
- Investment and market drivers
- Edible fungal species
- Nutritional profiles
- Safety history
- Strain screening for food
- Classical and modern improvement
- Regulatory constraints on strains
- Continuous biomass fermentation
- Feedstock choices
- Process control
- Target ingredients
- Expression and secretion
- Purification for food use
- Koji and tempeh processes
- Solid-state scale-up
- Hybrid products
- Harvest and dewatering
- Texturization technologies
- Product structure
- Protein quality and digestibility
- Allergen assessment
- Nutritional claims
- Sensory evaluation methods
- Flavor and texture design
- Formulation for retail
- Food safety management
- Novel food dossiers
- Labeling rules
- Cost modeling
- Life cycle assessment
- Scale-up planning
- Product concept and prototype
- Process and regulatory plan
- Business case and presentation
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
A capstone fungal food product with its production process, regulatory pathway 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 11 hours a week for 40 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, assignments and practical exercises in each module, and a capstone project reviewed by the instructor.
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 Biotechnology 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
Master Certificate
On completing the program and its project, Fungaris issues a Master 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 February 1, 2027 is open until January 25, 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: $3,350
- Full payment before the start: $2,680 (20% reduction).
- 40% reservation ($1,340) and 10 monthly installments of $201.
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 Master in Fungal Alternative Proteins & Food Biotechnology?
Applicants should have completed a related course or diploma, hold a degree in food science, biotechnology or engineering, or have equivalent professional experience.
How is Master in Fungal Alternative Proteins & Food Biotechnology taught?
Live online, in 12 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions, assignments and practical exercises in each module, and a capstone project reviewed by the instructor.
What is the final project?
A capstone fungal food product with its production process, regulatory pathway and business case.
What certificate do I get?
On completing the program and its project, Fungaris issues a Master 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.
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.
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).