{"id":50213,"date":"2025-04-28T17:16:53","date_gmt":"2025-04-28T09:16:53","guid":{"rendered":"https:\/\/tum-asia.edu.sg\/?p=50213"},"modified":"2025-09-29T17:35:09","modified_gmt":"2025-09-29T09:35:09","slug":"from-daad-scholarship-to-excellence-navigating-the-world-of-ic-design-copy","status":"publish","type":"post","link":"https:\/\/tum-asia.edu.sg\/cn\/tasting-the-future-inside-tum-asias-new-sustainable-food-master-programme\/","title":{"rendered":"Tasting the Future: Inside TUM Asia\u2019s New Sustainable Food Master Programme"},"content":{"rendered":"
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Zhao Zihui, TUM Asia Students, Master of Science in Sustainable Food<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In the heart of Singapore, a pioneering academic journey is taking shape. The Master of Science in Sustainable Food (SF) at TUM Asia \u2013 the newest addition to the institute\u2019s graduate offerings \u2013 has welcomed its very first cohort, now progressing confidently into their second semester. \n\nBut what\u2019s it really like to be part of this fresh, forward-thinking programme? To find out, we caught up with two trailblazing students, Zhao Zihui and Fan Haowen, who shared their experience of diving into the world of sustainable food systems \u2013 from the classroom to real-world labs, and beyond.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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From Biotech to the Future of Food <\/strong><\/p>

Both Zihui and Haowen share a background in Biotechnology and Food Engineering, having completed their undergraduate studies at the Guangdong Technion-Israel Institute of Technology. For them, joining the MSc in Sustainable Food felt like a natural next step \u2013 but also an exciting leap into uncharted territory.<\/p>

\u201cA senior introduced me to the programme,\u201d recalls Zihui, \u201cand when I looked into the curriculum, it really felt like a continuation of what I had been learning. I was a little hesitant at first \u2013 it was a brand new programme, after all \u2013 but knowing it was backed by TUM\u2019s strong academic legacy and presence in Singapore gave me confidence.\u201d<\/p>

Haowen first heard about the programme from a classmate. \u201cI had actually considered going to Europe, but after visiting Singapore briefly, I fell in love with the vibrant lifestyle and sunny weather. And when I read about the programme, it felt innovative, promising, and well-aligned with my interests.\u201d<\/p>

A Curriculum That Challenges and Inspires <\/strong><\/p>

The MSc in Sustainable Food spans two years, with the first year focused on coursework and the second dedicated to internships and a thesis. Courses are delivered in two-week intensive blocks, with four-hour daily classes \u2013 a format that\u2019s both immersive and rigorous.<\/p>

\u201cIt\u2019s definitely different from what we were used to in undergrad,\u201d says Zihui. \u201cYou need to be focused, revise consistently, and absorb knowledge quickly \u2013 there\u2019s no time to fall behind.\u201d<\/p>

One of his favourite modules so far? Molecular Sensory Science by Prof. Corinna Dawid<\/a>.<\/p>

\u201cShe made complex ideas really accessible, using real-life examples and detailed notes. Plus, the lab work gave us a first-hand look at what food taste engineers actually do \u2013 it was fascinating.\u201d<\/p>

For Haowen, the early modules were eye-opening. \u201cThe content was so rich and advanced. Prof. Dirk Haller<\/a>, for instance, was unforgettable \u2013 he has this rare mix of academic depth and humour. His classes opened the door to new research areas I hadn\u2019t encountered before.\u201d<\/p>

Learning From the Experts <\/strong><\/p>

Both students speak highly of the faculty, many of whom are professors from TUM\u2019s main campus in Germany. Classes are currently held at the Singapore Polytechnic campus (set to move to NTU from May 2025), with lab sessions and research work conducted at TUMCREATE, TUM\u2019s research platform in Asia, based at NUS.<\/p>

\u201cThe professors are true experts \u2013 some are super animated, others more measured \u2013 but they\u2019re all passionate, approachable, and eager to engage with students,\u201d shares Zihui.<\/p>

Haowen agrees: \u201cThey\u2019re incredibly down-to-earth despite their credentials. And with our small class size, the learning environment is interactive and personal \u2013 which really suits my learning style.\u201d<\/p>

Beyond the Classroom: Internships and Aspirations<\/strong><\/p>

Internship opportunities form a core part of the programme\u2019s second year, offering students hands-on experience in both academic and industry settings \u2013 in Singapore and Germany.<\/p>

Zihui was especially inspired by his time at TUMCREATE, where he got a glimpse into research on plant-based proteins. \u201cIt made me seriously consider pursuing a research career. The projects here don\u2019t just stay in labs \u2013 they have global potential and real-world impact.\u201d<\/p>

For Haowen, the programme helped him rediscover his passion for food science. \u201cThere are so many pathways \u2013 local companies, research labs, and even internships in Munich. I\u2019m aiming for TUM\u2019s main campus. This field is more than a career for me now \u2013 it\u2019s a calling.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fan Haowen, TUM Asia Students, Master of Science in Sustainable Food<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Life in Singapore: Food, Friends, and Adventure <\/strong><\/p>

Study life isn\u2019t all work and no play \u2013 and this cohort has made the most of their time in Singapore.<\/p>

\u201cWe have a \u2018hidden chef\u2019 among us!\u201d laughs Zihui. \u201cAfter class, we hang out for movie nights and enjoy his amazing home-cooked dishes \u2013 from bak kut teh to pig ear salad. It\u2019s a great way to bond.\u201d<\/p>

That \u201chidden chef\u201d? It\u2019s Haowen himself. \u201cWe\u2019re a close-knit group. We cook, study, and explore together. I\u2019ve also made friends from all over the world \u2013 we\u2019ve travelled to Malaysia, Indonesia, and more. This has been the most fulfilling time of my life.\u201d<\/p>

Words to the Next Wave of Food Innovators <\/strong><\/p>

As pioneers of the programme, Zihui and Haowen have a few words for those considering joining this unique academic adventure.<\/p>

Zihui: \u201cFood is about more than what\u2019s on our plates. It affects health, sustainability, and the planet. If you\u2019re passionate about creating real change, this is the place to start.\u201d<\/p>

Haowen: \u201cThe programme is intense, but it\u2019s packed with potential. Bring your curiosity and your drive \u2013 and get ready to grow in ways you didn\u2019t expect.\u201d<\/p>

Ready to make your mark in sustainable food systems?<\/strong>
Explore the MSc in Sustainable Food<\/a> at TUM Asia \u2013 and be part of a future that feeds the world, responsibly.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

We caught up with two trailblazing students, Zhao Zihui and Fan Haowen, who shared their experience of diving into the world of sustainable food systems \u2013 from the classroom to real-world labs, and beyond. <\/p>","protected":false},"author":12,"featured_media":50216,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-50213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories"],"acf":[],"yoast_head":"\nTUM Asia<\/title>\n<meta name=\"description\" content=\"TUM Asia reveals its new MSc in Sustainable Food \u2014 pioneering education in food systems, innovation & real-world impact.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tum-asia.edu.sg\/cn\/tasting-the-future-inside-tum-asias-new-sustainable-food-master-programme\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tasting the Future: Inside TUM Asia\u2019s New Sustainable Food Master Programme - 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