Mycoprotein & Alternative Proteins
Understand how fungal biomass is produced and turned into meat alternatives and protein ingredients, and how it compares with other protein sources.
Program identification
- 1.1Program name
- Mycoprotein & Alternative Proteins
- 1.2Type of qualification
- Course
- 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)
- 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 →
Overview
2.1Program description
This course focuses on mycoprotein and other fungal biomass products used as meat alternatives and protein ingredients. You begin with the wider alternative protein landscape, then study which fungal species are used, their nutritional profile and how they are grown in continuous and batch fermentation. Further modules cover RNA reduction, dewatering and processing, followed by texturing and formulation into products such as mince, fillets and nuggets. The course closes with novel food approval, labeling and allergenicity.
Fungal biomass offers a fibrous texture and favorable nutritional characteristics, which has made it one of the most active areas in alternative proteins. Understanding how it compares with plant, insect and cultivated proteins helps teams make sound product decisions. The course suits food technologists, product developers and alt-protein founders. Sessions are taught live by people working in fungal protein development. For the final project, students design a product concept based on fungal biomass, with a process outline, formulation approach and regulatory checklist.
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, Food service, Ingredients.
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:
Understand how fungal biomass is produced and turned into meat alternatives and protein ingredients, and how it compares with other protein sources.
3.2Specific objectives
- Build the foundations: The Alternative Protein Landscape; Fungal Biomass: Species and Nutrition.
- Put them into practice: Continuous and Batch Biomass Fermentation; RNA Reduction and Biomass Processing.
- Apply everything to a real case: Texturing and Product Formulation; Novel Food Approval, Labelling and Allergenicity.
- Complete a final project reviewed by your professor.
3.3Competences you will gain
- Compare fungal biomass with other alternative protein sources.
- Describe how mycoprotein is produced in continuous fermentation.
- Explain RNA reduction and its role in product safety.
- Develop a basic formulation for a fungal protein product.
- Identify regulatory and labeling requirements for fungal foods.
Student profile
4.1Who it is for (entry profile)
Food technologists, product developers and alt-protein founders.
4.2Entry requirements
No specialized knowledge is needed, although a basic understanding of food science is useful. No laboratory equipment is required.
4.3Career paths (exit profile)
- Product developer at an alternative protein company
- Food technologist working with fungal biomass
- Founder or early team member of a mycoprotein start-up
- Innovation specialist at a food manufacturer
- Regulatory or quality assistant for novel foods
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | The Alternative Protein Landscape | Foundations | 3 | 12 |
| 02 | Fungal Biomass: Species and Nutrition | Foundations | 3 | 12 |
| 03 | Continuous and Batch Biomass Fermentation | Practice | 3 | 12 |
| 04 | RNA Reduction and Biomass Processing | Practice | 3 | 12 |
| 05 | Texturing and Product Formulation | Application & project | 3 | 12 |
| 06 | Novel Food Approval, Labelling and Allergenicity | 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.
- Plant, insect, cultivated and fungal proteins
- Market drivers and consumer trends
- Where mycoprotein fits
- Fusarium venenatum and other species
- Protein, fiber and micronutrient profile
- Mycelium texture and structure
- Continuous fermentation principles
- Batch and fed-batch alternatives
- Feedstocks and yields
- Why RNA must be reduced
- Heat treatment and dewatering
- Handling and storing biomass
- Binders, fats and flavors
- Shaping, forming and texturizing
- Product prototyping
- Novel food applications
- Labelling requirements and claims
- Allergenicity assessment
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 fungal biomass product concept with process outline, formulation approach and regulatory checklist.
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 professor 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, short module exercises and a final project reviewed by the professor.
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 professor.
Teaching team
8.1Academic direction
The Biotechnology at Fungaris 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 professor of 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. Accreditations are assessed according to the training completed and the local regulations of 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.
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 Mycoprotein & Alternative Proteins?
No specialized knowledge is needed, although a basic understanding of food science is useful. No laboratory equipment is required.
How is Mycoprotein & Alternative Proteins 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, short module exercises and a final project reviewed by the professor.
What is the final project?
A fungal biomass product concept with process outline, formulation approach and regulatory checklist.
What certificate do I get?
On completing the program and its project, Fungaris issues a Course Certificate. Accreditations are assessed according to the training completed and the local regulations of each country.
What can I study after Mycoprotein & Alternative Proteins?
The natural next step is Diploma in Mycelium Biomaterials.
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.
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).