Taking a judicious approach in supporting our students’ long-term growth, our master of science programmes are continually refreshed to ensure our robust curriculum is competitively aligned with industry needs. The Master of Science in Sustainable Food conferred by TUM is carefully crafted in its course content that lends expertise in both food science and food technology, balanced out by an expanded scope in sustainability to equip our students with the necessary scientific and management competencies readied to lead at the forefront of the agri-food industry.
The increasingly interconnected and globalised world that spurred a wider variety of food crossing the globe and finding its way to various corners of the world has consequently thrust global food security and food systems in the fore. Graduates of the programme are highly sought after in a wide spectrum of deep-tech careers in the food science and technology industry to address the evolving challenges present in the food safety and security industry.
Graduates of MSc in Sustainable Food will see themselves through a successful career in various fields, including food science, food technology, food control, public health, and environmental sustainability. The main employers of graduates are food manufacturers, producers, processors and retailers ranging from global multinational companies to small-to-medium science businesses delving in novel foods, plant proteins, etc.
Novel Food Biotechnologists
The work of a novel food biotechnologists involves developing bioprocess parameters and protocols for production of proteins, lipids or other nutrients from biotech processes such as fermentation and cell-culture. They test and finetune bioprocess parameters to optimise yields, efficiency and product quality. Beyond that, they conduct treatment of ingredients and products post-bioprocessing including downstream processing steps.
Novel food biotechnologist is one of the 27 occupations listed as Shortage Occupation List (SOL) under Singapore’s “Complementarity Assessment Framework” point-based system for Employment Pass (EP) application. EP candidates who can fill roles under this list can quality for Skills Bonus points – a bonus that recognises jobs that require highly specialised skills which are in shortage in the local workforce.
Alternative Protein Food Application Scientist
Alternative protein food application scientists are key enablers in innovating new food products in the alternative protein space through leveraging fermentation, extrusion process, etc.
Alternative protein food application scientist is one of the 27 occupations listed as Shortage Occupation List (SOL) under Singapore’s “Complementarity Assessment Framework” point-based system for Employment Pass (EP) application. EP candidates who can fill roles under this list can quality for Skills Bonus points – a bonus that recognises jobs that require highly specialised skills which are in shortage in the local workforce.
Protein Texturisation Expert
Protein texturisation experts conduct intensive research to develop innovative and sustainable process concepts for the development of plant protein ingredients focusing on their texturisation and application new food products. They evaluate protein quality regarding functionality as well as sensory and nutritional properties in close cooperation with nutrition, analytics, sensory and safety experts. They perform technology evaluations and optimise processes to create new food in close collaboration with the food industry as well as academia.
Food Product Formulator
Food product formulators develop and apply their knowledge to deliver specific formulae and application notes to produce a food product. They are critical in developing new food products taking into account key health and nutritional properties. They have a clear understanding of various traditional and novel ingredients, roles and the judicious use of technologies to formulate food products suitable for consumer palates.
Data Scientist
In the realm of novel food and alternative proteins at its nascent stage, data scientists are especially hot in demand due to their ability to analyse new market trends and consumer patterns to provide evidence-based insights into tastes, ingredients, and texture that consumers gravitate to. Beyond providing quality control, data scientists enable demand forecasting and optimise the shelf life of food taking into account the entire supply chain cycle to optimise resources and reduce wastage.
Food Technologist
The work of a food technologist is responsible for the development and manufacturing, and processing of food and drink products to ensure products developed are safe and adhere to industry and ethical standards.
Because food technologists are often well verse in food, nutrition and health, as well as food safety and quality management, they may often work with existing and novel ingredients to create new recipes and concepts. With more new and novel products saturating the food scene, food technologists are often needed in food and drink manufacturing companies, universities, retailers, research institutions, universities and governmental agencies.
Product or Process Development Scientist
As Product or Process Development Scientists, they are entrusted to improve the efficiency and profitability of products, including the processes for making them. Product or Process Development Scientists would thrive in both domains – develop new processes, refine existing ones to optimise the manufacturing process or develop new ideas and make scientific discoveries with new products.
With more new ingredients and novel food dominating the food and beverage scene, Product or Process Development Scientists are required to optimise processes or develop new food products to improve the profitability of a business.
Research Scientists (Life Sciences)
Research Scientists are mostly thrust in the thick of research action, involved in planning and conducting experiments and analysing results for manifold objectives and purposes. From developing new products, processes, or commercial applications, or even broaden scientific understanding, research scientists play a pivotal role in a team whose research findings and insights would provide evidential reasoning and understanding to an end purpose, providing a definitive direction and guidance to a team.
Food Safety Analyst
In Singapore, where more than 90 per cent of the food is imported from more than 182 countries, the capability and competencies to assess the safety and quality standards of food including livestock, meat and egg items which are more susceptible to contamination and diseases, are especially paramount.
Food Safety Analysts are required to ensure all food adhere to strict quality and safety standards. As more novel food and new ingredients are introduced to local and international markets which currently have little or no playbook on its safety, food safety analysts are especially required to analyse and establish food safety standards.
Health and Safety Specialist
Health and Safety Specialists often work in regulatory bodies or government agencies to provide advisory guidelines to employers and investigating accidents. The scientific knowledge gained through our Master of Science in Sustainable Food provide Health and Safety Specialists a deep level of scientific understanding to conduct analysis and inspection of processes and procedures to ensure proper food safety is in place. Their knowledge on modern food technology coupled with their understanding of legal matters and industry legislation and standards will enable them to thrive in the food industry ahead of the competition.
Nutritionist
Nutritionists generate, assess and deliver scientific, evidence-based nutritional advice to improve health and well-being. As more new and novel food is being introduced in international food science to address global nutritional needs, the scientific expertise of nutritionists is needed to provide a personalised nutritional advice and guidelines to optimise health and well-being while reduce food wastage.
Food Quality Manager
Food Quality Managers orchestrate activities to ensure food products adhere to strict quality and safety standards. Not only do they monitor and advise the performance of food manufacturing and processing systems, they devise, establish a company’s quality procedures, standards and specifications to increase efficiency while reducing food waste. They are instrumental in defining quality procedures especially for operating staff and assess the effectiveness of any improvements or changes made to procedures to optimise efficiency.
Teaching Professional
Graduates of Master of Science in Sustainable Food will be needed to nurture the next generation of leaders in the food science and technology scene to bridge the talent gap in the global landscape.
