Master in Future Foods & Precision Fermentation

01

Program identification

1.1Program name: Master in Future Foods: Precision Fermentation & Fungal Biomanufacturing
1.2Type of qualification: Master
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): 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 →

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02

Overview

2.1Program description

This master prepares you to work at the research frontier where engineered fungi produce proteins, fats and structures for tomorrow's food system. Across twelve modules, you will study future food systems and biomanufacturing, fungal genetics and genome editing, synthetic biology and metabolic engineering, recombinant protein expression in fungal hosts, oleaginous fungi and precision-fermented fats, and fungal scaffolds for hybrid cultivated meat.

You will also explore designer microbial communities, bioreactor design, scale-up and downstream processing, and the use of data science and AI in strain and process development, followed by biosafety, regulation, public acceptance, techno-economics, sustainability and commercialization. The program is demanding and evidence-led, encouraging critical assessment of both promise and limitations. It suits researchers, bioengineers and future-food specialists with a prior course or diploma, or relevant research or industry experience. Each module is taught by a instructor selected for scientific or engineering work at the frontier. Your capstone is a frontier research project, such as a strain design, process concept or critical feasibility study, developed with close guidance from your instructor.

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 precision fermentation and biomanufacturing, alternative proteins and fats, research and academia, 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.

03

Objectives and competences

3.1General objective

To finish the program able to apply its content professionally and with judgment. In short:

Prepare to work at the research frontier where engineered fungi produce proteins, fats and structures for tomorrow's food system.

3.2Specific objectives

Build the foundations: Future food systems and biomanufacturing; Fungal genetics and genome editing; Synthetic biology and metabolic engineering; Recombinant protein expression in fungal hosts.
Put them into practice: Oleaginous fungi and precision-fermented fats; Fungal scaffolds and hybrid cultivated meat; Designer microbial communities and starter cultures; Bioreactor design, scale-up and downstream processing.
Apply everything to a real case: Data science and AI in strain and process development; Biosafety, regulation and public acceptance; Techno-economics, sustainability and commercialization; Capstone frontier research project.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Apply genome editing and metabolic engineering to fungal hosts.
Design strategies for recombinant proteins and tailored fats.
Evaluate fungal scaffolds and designer communities for future foods.
Use data science to support strain and process development.
Assess biosafety, regulation, economics and sustainability of new processes.

04

Student profile

4.1Who it is for (entry profile)

Researchers, bioengineers and future-food specialists.

4.2Entry requirements

A prior course or diploma in this field, or research or industry experience in biotechnology, food science or engineering, is expected.

4.3Career paths (exit profile)

Research scientist in precision fermentation
Strain and metabolic engineer
Bioprocess scale-up lead
Computational biologist in food biotechnology
Technical lead in a future-food start-up
Scientific advisor to food-tech investors

Sectors

precision fermentation and biomanufacturingalternative proteins and fatsresearch and academiafood-tech investment

Outcomes depend on your experience and on your local market.

05

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Future food systems and biomanufacturing	Foundations	3	36
02	Fungal genetics and genome editing	Foundations	3	36
03	Synthetic biology and metabolic engineering	Foundations	3	36
04	Recombinant protein expression in fungal hosts	Foundations	3	36
05	Oleaginous fungi and precision-fermented fats	Practice	3	36
06	Fungal scaffolds and hybrid cultivated meat	Practice	3	36
07	Designer microbial communities and starter cultures	Practice	3	36
08	Bioreactor design, scale-up and downstream processing	Practice	3	36
09	Data science and AI in strain and process development	Application & project	3	36
10	Biosafety, regulation and public acceptance	Application & project	3	36
11	Techno-economics, sustainability and commercialization	Application & project	3	36
12	Capstone frontier research 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.

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

Complete a frontier research project such as a strain design, process concept or critical feasibility study.

06

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.

07

Assessment

7.1Assessment system and weighting

Progress is assessed through participation in live sessions and research-based exercises in each module. The instructor reviews the capstone project with detailed 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.

08

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 →

09

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 →

10

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.

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 →

11

Additional information

11.1Frequently asked questions

Do I need experience to study Master in Future Foods: Precision Fermentation & Fungal Biomanufacturing?

A prior course or diploma in this field, or research or industry experience in biotechnology, food science or engineering, is expected.

How is Master in Future Foods: Precision Fermentation & Fungal Biomanufacturing 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 and research-based exercises in each module. The instructor reviews the capstone project with detailed feedback.

What is the final project?

Complete a frontier research project such as a strain design, process concept or critical feasibility study.

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.