*Photo Credit: TUMCREATE
The Master of Science in Sustainable Food programme is awarded by Technische Universität München (Technical University of Munich, TUM).
Focusing on food safety, food science and food technology, the MSc in Sustainable Food is designed with a holistic approach to equip individuals with specialised scientific knowledge and skill sets in food science and food safety to institute systemic change across the major pillars of today’s global food system to achieve food sustainability. The programme aims to nurture future leaders in agri-food industry to establish a new generation of sustainable and safe food by developing strategies at the policy level to integrate the highly fragmented and intricately complex food system. Students will be empowered to be critical thinkers and problem solvers to start conversations, build bridges and establish new ethical standards in instituting effective structural changes to our current food system while paving the way for a new generation of sustainable food to fulfil the global nutritional needs sustainably.
Encompassing multiple scientific and management disciplines, the curriculum will offer opportunities to develop your proficiency in analytical skills and critical thinking while equipping you with scientific concepts and techniques in Food Safety and Food Technology areas.
Backed by decades of scientific research, the 2-year full-time programme Master of Science in Sustainable Food is taught by academia from TUM, who are well versed in the latest trends in research and education as well as in global industrial product development and management. The non-technical subjects are taught by experts from the industry from Asia and Europe
Lectures will be held at TUM Asia‘s campus in Singapore.
|The course is the only postgraduate programme offered in Singapore focusing on food safety that deep dives into a diverse range of scientific topics such as Food Toxicology, Microbial Food Safety, Nutrition and Microbiome in Health and Disease, Energy Metabolism and Regulation and Microbial Food Safety from Farm to Fork, which enables students to move ahead of the safety stands in the ever-evolving food industry.
|Backed by decades of scientific research and insights, the course is delivered by TUM professors in Germany to equip students with state-of-the-art knowledge in food technology covering such topics as Food Structure and Texture Engineering, Technofunctionality of Food Components, Molecular Sensory Science, Cellular Agriculture and Molecular Biological Methods.
|The course provides a comprehensive and in-depth understanding of the strategies and concepts of sustainability and sustainable development of the key pillars of the global food system. Students will develop the ability to apply sophisticated analytic techniques and problem-solving skills to tackle new and emerging issues with a particular focus on addressing the sustainability issues of the global food system.
DEGREE/FH DIPLOMA* REQUIREMENTS
In order to be eligible for the programme, you must have at least a Bachelor’s Degree** (completed in at least three years, depending on factors such as the rest of your education background) in Food Science, Food Technology, Food Engineering, Nutrition, Food Safety, Sustainability or its equivalent in Science, Technology, Engineering or a closely related discipline
*If you meet the requirements for admissions, please refer to this page (Click on “Required Documents”) for the List of Required Documents for application to our Master of Science programmes.
**Academic requirements may differ for different countries of study. Please write to us at email@example.com to verify your requirements
ENGLISH LANGUAGE SKILLS
As the Master of Science programme’s instruction medium is English, the applicant must be able to demonstrate a satisfactory level of proficiency in the English language.
Applicant whose native tongue or medium of instruction from previous studies (Bachelor / FH Diploma) is not English must submit at least one of the following:
SPECIAL CRITERIA (China, India & Vietnam)
Additionally, an Akademische Prüfstelle (APS) certificate is required for applicants with education qualifications from China, India or Vietnam. The APS certificate is compulsory if your Bachelor studies was completed in a Chinese, Indian or Vietnamese university, regardless of nationality.
For example, a Singapore citizen who completed his entire undergraduate studies in a Chinese university, and holds a Chinese degree, must sit for the APS test and pass it in order to qualify for admissions to a German university.
If you are making any application to a German university (including the TUM degrees at TUM Asia), the APS certificate is required for all education qualifications from China, India or Vietnam. If you need more information, please contact our team.
More about APS:
IMPORTANT: The provided information is accurate as for AY2024/25 intake and is subject to change.
The teaching faculty in the programme are predominately from TUM, as well as additional modules taught by industry leaders and other expert academics.
Single yearly intake, with course commencement in August every year.
COURSEWORK & STUDENT-TEACHER RATIO
All coursework are conducted in English and students will be taught by German and Singaporean lecturers. Student-teacher ratio averages between 20:1 to 40:1. teaching is conducted in person for TUM Asia classes. All examinations will be written by the student him/herself, and examination results are released approximately 1-3 months after the examination.
The Master of Science in Sustainable Food degree is a 2-year full-time programme. Students must complete their coursework, 4-month internship and 6-month of Master’s Thesis writing to qualify for graduation.
In order for a student to graduate from the degree programme, he/she have to complete all 120 ECTS credit with a pass. The regular study duration for this programme is 2 years. The maximum candidature period permitted is 3 years.
All modules carry 5 ECTS Credits with the exception of Laboratory Module, which carries 10 ECTS Credits.
The laboratory module provides students with the theoretical and practical knowledge in a broad spectrum of experimental methods applied in food structure analysis, molecular biology, microbiology, molecular sensory science, analytical food chemistry and agricultural science (e.g. rheology, microbial analysis, sensory assessment, high resolution liquid chromatography). The module aims to give students a first-hand experience in their laboratory applications thus familiarising with the technical details and potential pitfall in addition to strengthening their theoretical background of these methods.
Lecturers: Prof. Dr. Michael Rychlik / Hours: 45 / Semester: 1
This module enables students to gain an in-depth knowledge of the influence of different ingredients on the quality and functionality of food. Through review of the chemical properties of the individual food components, students will be able to deepen their understanding of their structure-activity relationships linking to their physicochemical and technofunctional properties. The module will also deep dive into essential food nutrients such as proteins, lipids and carbohydrates and their individual properties in detail.
Lecturers: Prof. Dr. Ute Weisz (TUM) / Hours: 45 / Semester: 1
This module provides insights into the principles of microbial ecologies specifically discussing the intestinal eco-system, and introduce measures on how to analyse changes, focusing on the response to food intake through the discussion on the anatomy and physiology of the digestive tract. In addition, the course will discuss mechanisms of micro-host interactions at the level of gut barrier functions, the mucosal immune system, the nervous system and human metabolism. Students will also acquire a comprehensive state-of-the-art knowledge of the role of the microbiome in human health and disease such as immune-related pathologies and cancer, and metabolic disorders through discussions on the principles of immune and metabolic disorders; the role of the intestinal microbiome in regulating initiation and progression or prevention and treatment of diseases.
Lecturers: Prof. Dr. Dirk Haller / Hours: 45 / Semester: 1
The module imparts knowledge on how quality and quantity of food stuffs affect energy metabolism and the role of environmental factors and genetic / epigenetic variation in the regulation of energy balance. The integrative physiology of energy metabolism will be highlighted through the study of redundant peripheral and central control mechanisms known to regulate energy intake, turnover and storage. Students will be able to elaborate and articulate their knowledge in physiology of human nutrition and energy metabolism and know examples for pathophysiological disturbances of energy metabolism and regulation and potential treatment options.
Lecturers: Prof. Dr. Martin Klingenspor (TUM) Hours: 45 / Semester: 1
The module sheds light on the principles of structures from a micro- up to macroscopic level in food systems and its functionalities. Students will gain an in-depth understanding of the development and modification of specific structures by engineering approaches with up-to-date equipment. In detail, structures in food systems and its functionality are covered, diving into the structural hierarchy and their relationship with quality aspects in food. Students will also gain a comprehensive knowledge on the innovative and emerging technologies and processes in relation to their impact on the structure of different biopolymers and its functionality in foods such as structuring by thermos-mechanical polymer approaches, and texture design by additive manufacturing.
Lecturers: Prof. Dr. Mario Jekle (Universität Hohenheim) / Hours: 45 / Semester: 2
The module delves into the principles of odour and taste perception on a molecular level to enable students to gain state-of-the-art knowledge in Sensomics. Students will advance their understanding in flavour perception, and various methods for the analysis of odour active compounds as well as the analysis of taste active compounds using the Sensomics approach to classify these substances by their aroma value or dose over threshold factor and assess their relevance in food.
Lecturers: Prof. Dr. Corinna Dawid / Hours: 45 / Semester: 2
This module builds on the key concepts of supply chain management, strategy and sustainability to provide students with the necessary competencies to evaluate pertinent issues in the food system. It will deep dive into the value proposition of the food system – creation and capture of added value, management of stakeholders of the food system, innovation in supply chains, sustainability as an innovation, sustainable supply chains and ethical issues in supply chain management and the food system, sustainability measurement, and the implementation of a sustainability strategy as well as costs and benefits of sustainable practices in the food system.
Lecturers: Prof. Dr. Vera Bitsch (TUM) / Hours: 22.5 / Semester: 2
The module provides students a solid understanding of food toxins and toxicants by delving into the fundamentals of toxicology covering toxicokinetics, toxicodynamics, and risk assessments and risk management of food. Students will deepen their scientific understanding in specific contaminants and residues in foods and the environment while developing skills to analyse and apply analytical methods, conduct risk assessment of selected compounds and groups with toxic relevance such as but not limited to mycotoxins, process contaminants, pesticide residues, heavy metals, chlorinated contaminants and emerging contaminants such as Mineral Oil Saturated Hydrocarbons (MOSH) and Mineral Oil Aromatic Hydrocarbons (MOAH).
Lecturers: Prof. Dr. Michael Rychlik (TUM) / Hours: 45 / Semester: 2
The module dives into the principles of microbiological food safety focusing on modern food production systems such as aquaponics growth, and fermenter systems. Students will develop state-of-the-art knowledge in issues of microbiological threat for food safety such as bacteria, antibiotic resistance, cyanobacteria, employ risk assessment such as advanced analysis and analytical tools, and formulate mitigation strategies such as prevention of contamination and recontamination, prevention of unwanted bacterial toxins and prevention of food spoiling organisms to increase food safety.
Lecturers: Prof. Dr. Klaus Neuhaus / Hours: 45 / Semester: 2
Using the concepts and tools of life cycle assessment (LCA), the module aims to impart students with the knowledge and skills to analyse industrial metabolisms as well as products and services regarding their environmental impacts. Students will gain a deeper understanding of the LCA methodology and procedure by applying the theoretical knowledge to a practical example, thus gaining a deeper understanding of the LCA methodology.
Lecturers: Prof. Dr. Johannes Sauer (TUM)) / Hours: 22.5 / Semester: 1
The module provides insights into the molecular-biological methods and principles to detect, quantify and assess food authenticity, genetic modified organisms and veterinary drugs with focus on hormones, endocrine hormone disrupters and antibiotics in human food by both theoretical lectures and practical laboratory training. Students will be able to develop competencies in applying these molecular-biological methods and principles for a successful risk assessment and they can conclude the impact of food safety and authenticity on human health.
Lecturers: Prof. Dr. Michael Pfaffl (TUM) / Hours: 45 / Semester: 2
In this module, students will be introduced to the concepts of cellular agriculture, its connection to food science and the use of biotechnological methods in producing novel food. Students will acquire state-of-the-art knowledge in cellular agriculture, and apply the knowledge to evaluate individual strategies for production of biotechnological alternatives to agricultural food products such as cultivated meat including technical and environmental aspects, biotechnological efficiency parameters and critical review of the feasibility of a novel production strategy.
Lecturer: Prof. Dr. Marius Henkel / Hours: 45 / Semester: 3
Non-Technical Elective Modules (Choose two out of four)
The primary purpose of the module is to introduce students to the different areas of business administration with the final objective to give them a basic understanding of how to face decision problems in a company. Most importantly, we will analyse long-term investment decisions, how to set-up strategic planning in a company, how to gather timely information about the current situation of a company, and how to set-up the long-term financial structure.
Lecturers: Prof. Dr. Christoph Kaserer/ Prof. Dr. Isabel Welpe / Hours: 45 / Semester: 1
This module presents the dynamics of technological development through innovation and the related management issues, the difference between creating a new product (invention) and improving an existing product/idea (innovation), Start-ups and financing of innovation, Innovation-driven economic cycles and Innovation impact on growth and jobs. This course is useful for students who plan to take up careers in manufacturing and service companies or in R&D organisations that make significant use of research and technology to build their portfolio.
Lecturers: Prof. Dr. Edward Krubasik/ Hours: 45 / Semester: 1
Manufacturers are confronted by special requirements in production planning, which are difficult to handle by modern Enterprise Resource Planning (ERP) package. The module aims to develop students the ability to identify key aspects of production planning, which extends to the various arms that encompass it – ERP, Information Technology (IT), simulation, etc. as well as the responsibilities of production planning. In addition, students will also learn to approach the different stages of production planning within the industry using systems approach thinking and demonstrate the importance of software in production cycles, and discern between Strategic Business Planning, Sales and Operations Planning, Master Production Scheduling and Capacity Requirement Planning. Students will also be able to explain the different processes that go into procurement stage of production planning and articulate their knowledge by the usage of the various software.
Lecturers: Dr. Hans Zeltinger (TUM Asia) / Hours: 45 / Semester: 1
This module introduces the principles of Project Management which addresses the key aspects of the project management processes and frameworks for successful projects. The skills and understanding of principles of project management is a key for the project manager to lead, plan, and implement projects to help their organisations succeed by achieving the common objectives within designated scope, cost, and timeline. The module introduces tools, techniques, and frameworks used to engage effective stakeholders’ communication, monitor the project life cycle, and consistently develop the project with its deliverable. In this course, the student will learn how to initiate, manage, monitor, and then close the project. Students will also gain an understanding of predictive and adaptive approaches commonly used in various projects and various industries.
Lecturers: Dr.-Ing Ali Bawono (TUM Asia) / Hours: 45 / Semester: 1
Your career journey begins right at the start where you discover and experience the exciting career pathways through internships.
The internship programme is one of the hallmarks of all TUM Asia’s master’s programmes designed to provide structured and supervised work experiences, bridging theoretical knowledge with practical application. Beyond academic pursuits, the internship serves as a excellent platform for soft-skill development in a real-world setting, aiding students in attaining the required management and scientific proficiencies to realise their career aspirations.
The internship gives students a head start in their career journey by providing them the opportunity to apply their scientific knowledge and develop their skills in international work environments while establishing their own professional network of business contacts and relationships. Students complete a four-month internship with an organisation or academic institution of choice related to his or her field of study at TUM Asia.
Internships can be completed anywhere in the world. Students are empowered and given the freedom to search for internship in their desired fields anywhere in the world and explore the possible career pathways developed from their field of study based on their career goals and aspirations. Students who have secured a scholarship with their sponsoring company will undergo their internship in the company (which can be conducted in any branch of the company worldwide).
The six-month master’s thesis is a culmination of graduate work and an opportunity to apply the knowledge and skills that students have acquired through course work and research assistant-ships. Through this guided learning experience, students work in collaboration with industry partners or other researchers on a project of mutual interest and may in some cases publish manuscripts resulting from the thesis.
The master’s thesis is fully practical-based. Theoretical frameworks or conceptual models can be occasionally used to guide research questions.
The organisation of thesis shapes the formative years of a student journey at TUM Asia. To ensure a fulfilling experience, students are highly encourage to embark on their thesis journey early, by beginning to explore and discuss potential topics before their first term concludes.
Upon deciding whether the thesis project will begin in an industry or university setting, students take charge of seeking a suitable university supervisor. The supervising professor, typically a teaching lecturer from the TUM Asia Master program, plays a pivotal role. While professors and TUM Asia staff offer guidance, the responsibility lies with the student to search for a professor of choice..
To ensure students are well-informed, an informative briefing session will be conducted during the first or second semester. This session equips students with essential knowledge about internship and thesis guidelines, setting the foundation for a successful academic and professional journey at TUM Asia.
Students will also be working on a written thesis and an internship report, which will be evaluated by the university supervisor alongside the industrial supervisor if applicable.
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.
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 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 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 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.
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.
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.
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 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.
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 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.
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 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.
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.
The total tuition fees for this Master programme for the upcoming intake is SGD 35,000* (before GST).
The tuition fees are to be paid in three instalments as indicated in the table below.
|Deadline for payment
|Upon acceptance of offer
(of the next year)
|Gross Amount* (before GST)
|Split across 3 instalments
|Final Amount* (after GST)
|Split across 3 instalments
IMPORTANT: The provided information is accurate for AY2024/25 intake and is subject to change. Students from previous intakes should not refer to the total fee stated on this webpage as their reference.
The respective amounts and payment instructions will be provided in the Student Agreement to all successful applicants.
Disclaimer: The Master of Science in Sustainable Food is subject to the proviso that the Bavarian State Ministry of Science and the Arts has no objections