CourseEstablished

Traditional Fungal Ferments of the World

Discover mold and yeast ferments from Asia, Africa, Europe and the Americas, including nuruk, red yeast rice, tapai and tepache.

Apply for this program Ask a question

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: Traditional Fungal Ferments of the World
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 →

traditional fermented foodsnurukred yeast riceoncomworld fermentation traditions

Overview

2.1Program description

Long before laboratory cultures existed, communities across the world learned to harness molds and yeasts to preserve food, make drinks and create new flavors. This course is a journey through that heritage. You will explore the starters of East Asia, such as Chinese qu, Korean nuruk and jiuqu, and Southeast Asian ferments including tapai, ragi and oncom. You will also study red yeast rice and Monascus fermentations, the fungal ferments of Africa and Europe, and the fermented foods and drinks of Latin America, from tepache to chicha.

The course suits chefs, food historians, fermenters and anyone interested in how culture and microbiology meet. Each module combines the history and social context of a tradition with an explanation of the microbes involved and practical guidance where it is safe to reproduce the ferment. The instructor, selected for working experience with these foods, shares recipes and field experience. For your final project, you will research one traditional fungal ferment in depth and present its history, microbiology, method and a respectful contemporary application.

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 restaurants and hospitality, food media and education, artisan food production, cultural heritage.

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:

Discover mold and yeast ferments from Asia, Africa, Europe and the Americas, including nuruk, red yeast rice, tapai and tepache.

3.2Specific objectives

Build the foundations: Fermentation cultures and food heritage; East Asian starters: qu, nuruk and jiuqu.
Put them into practice: Southeast Asian ferments: tapai, ragi and oncom; Red yeast rice and Monascus fermentations.
Apply everything to a real case: African and European fungal ferments; Fermented foods and drinks of Latin America.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Describe major traditional fungal ferments and their regions of origin.
Explain the microbes behind traditional starters such as qu and ragi.
Assess safety considerations before reproducing a traditional ferment.
Place fermented foods in their cultural and historical context.
Adapt a traditional technique respectfully for contemporary use.

Student profile

4.1Who it is for (entry profile)

Chefs, food historians and fermenters.

4.2Entry requirements

No prior knowledge is needed. Curiosity about food cultures and access to a kitchen for optional practical work are enough.

4.3Career paths (exit profile)

Fermentation chef exploring global techniques
Food writer or culinary researcher
Fermentation workshop instructor
Product developer for world-inspired foods
Food heritage project coordinator

Sectors

restaurants and hospitalityfood media and educationartisan food productioncultural heritage

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Fermentation cultures and food heritage	Foundations	3	12
02	East Asian starters: qu, nuruk and jiuqu	Foundations	3	12
03	Southeast Asian ferments: tapai, ragi and oncom	Practice	3	12
04	Red yeast rice and Monascus fermentations	Practice	3	12
05	African and European fungal ferments	Application & project	3	12
06	Fermented foods and drinks of Latin America	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

Research and present one traditional fungal ferment, covering its history, microbiology, method and a contemporary application.

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 short research or practical exercises in each module. The instructor reviews the final project.

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 Traditional Fungal Ferments of the World?

No prior knowledge is needed. Curiosity about food cultures and access to a kitchen for optional practical work are enough.

How is Traditional Fungal Ferments of the World 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 short research or practical exercises in each module. The instructor reviews the final project.

What is the final project?

Research and present one traditional fungal ferment, covering its history, microbiology, method and a contemporary application.

What certificate do I get?

What can I study after Traditional Fungal Ferments of the World?

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.