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Master of Science (M.Sc.)

Sustainable Food

Type of Study
Full Time

Application period
1 Oct 2024 to 31 Mar 2025

Duration
4 semesters over 2 years

Next intake
August 2025

Credits
120 ECTS

Awarding university
TUM

The Master of Science in Sustainable Food aims to confront the prevailing values and practices of our current global food system and drive constructive and sustainable changes across the key pillars of the food system. From production through processing, packing to preparation, from consumption to improving human health and nutrition, we are empowering future talents to come to the fore and develop effective solutions to address the myriad of challenges threatening our food security.

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.

Highlights

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 the agri-food industry to establish a new generation of sustainable and safe food by developing strategies at the policy level to integrate highly fragmented and intricately complex food systems. 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.

Food Safety

The programme is the only master’s degree offered in Singapore focusing on food safety that deep dives into such scientific topics as Food Toxicology, Microbial Food Safety, Nutrition and Microbiome in Health and Disease, Energy Metabolism and Regulation in Advanced Food and Microbiological Analysis and Food Safety, which enables students to move ahead of the safety stands in the ever-evolving food industry.

Food Technology

Backed by decades of scientific research and insights, the programme 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.

Sustainability

The programme 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.

Learning Outcomes

Awarded and developed by:

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.

Develop critical scientific and management skills, knowledge and insights of the major pillars of the highly intricate global food systems with a special focus on food technology and food safety

Gain a comprehensive understanding of new and emerging technologies in the agri-food industry, and the development of trends, issues and challenges of the evolving landscape.

Develop analytical skills and critical thinking to institute effective changes and resolve complex challenges and issues of today’s global food system while paving the way for a new generation of sustainable food to fulfil global nutritional needs sustainably

Develop technical and management competencies such as research methodologies, data analytics, professional report writing and presentation skills as well as leadership qualities to address today’s food safety and security concerns.

Develop a high level of critical and creative problem-solving skills capable of navigating the highly fragmented and complex nature of the food system

Develop the capability to assess and evaluate issues across a broad range of scientific and management disciplines and apply the skills and knowledge to institute effective structural changes and address sustainability issues impacting the global food system

Develop the ability to initiate and implement strategies to provide solutions to a broad spectrum of challenges in the food value chain.

Develop the necessary competencies to exercise critical judgement and establish high level of leadership by harnessing the scientific knowledge and skills learnt

Career Prospects

Graduates of MSc of Sustainable Food will see themselves through a successful careers in various fields, including food science, food technology, 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.

Other career functions include:

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, cell-culture. They test and finetune bioprocess parameters to optimise yields, efficiency and product quality of protein, lipids, or other nutrients from bio-tech processes such as fermentation, cell-culture. 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, 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. compromised.

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 product, 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 will put them 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 reduce food waste. They are instrumental in defining quality procedures especially 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 neede to nurture the next generation of leaders in the food science and technology scene to bridge the talent gap in the global landscape.

Aerospace Engineer

Design Engineer

Structural Engineer

Materials Engineer

Research and Development

Non-Destructive Testing (NDT) Engineer

Avionics

Success Stories

Sajal Choudhary
Principal Supply Chain Analyst (Business Process and Systems, Globalfoundries )

[Class of 2017, Master of Science in Transport and Logistics]

#WomeninSTEM: Sudeekshna Vijayaraghavan

Programme Structure

The MSc in Sustainable Food, totalling 120 ECTS, spans 4 semesters over 2 years, comprising a combination of refresher, core and elective modules (70 ECTS), a 4-month internship (20 ECTS), and a Master’s thesis (30 ECTS).

Curriculum

Refresher Module

Laboratory Module

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.

Core Modules

Technofunctionality of Food Components

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.

Nutrition and Microbiome in Health and Disease

This module provides insights into the principles of microbial ecologies, specifically discussing the intestinal ecosystem, and introduces measures to analyse changes, focusing on the response to food intake through discussions on the anatomy and physiology of the digestive tract. In addition, the module explores mechanisms of microbe-host interactions at the level of gut barrier functions, the mucosal immune system, the nervous system, and human metabolism. Students will also acquire comprehensive, state-of-the-art knowledge of the role of the microbiome in human health and diseases such as immune-related pathologies, cancer, and metabolic disorders through discussions on the principles of immune and metabolic disorders, as well as the role of the intestinal microbiome in regulating the initiation and progression or the prevention and treatment of diseases.

Energy Metabolism and Regulation

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.

Food Structure and Texture Engineering

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.

Molecular Sensory Science

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.

Sustainability in Food Systems

This module builds on key concepts of supply chain management, strategy, and sustainability to equip students with the competencies needed to evaluate critical issues in the food system. It delves into the value proposition of the food system, including the creation and capture of added value, stakeholder management, innovation in supply chains, sustainability as an innovation, sustainable supply chains, and ethical considerations in supply chain management and the food system. Additional topics include sustainability measurement, the implementation of sustainability strategies, and the costs and benefits of sustainable practices in the food system.

Food Toxins and Toxicants (Food Toxicology)

The module provides students with a solid understanding of food toxins and toxicants by exploring the fundamentals of toxicology, including toxicokinetics, toxicodynamics, and risk assessment and management in the context of food. Students will enhance their scientific knowledge of specific contaminants and residues in food and the environment while developing skills to apply analytical methods and conduct risk assessments of selected toxic compounds and groups. These include, but are 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).

Microbial Food Safety from Farm to Fork

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.

Technical Elective Modules (Choose 2 Modules)

Economic and Environmental Life Cycle Assessment

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.

Molecularbiological Methods to Assess Authenticity, CMO and Veterinary Drugs in Food

The module provides insights into molecular-biological methods and principles for detecting, quantifying, and assessing food authenticity, genetically modified organisms, and veterinary drugs, with a focus on hormones, endocrine disruptors, and antibiotics in human food. This is delivered through both theoretical lectures and practical laboratory training. Students will develop competencies in applying these molecular-biological methods and principles for successful risk assessment and will be able to evaluate the impact of food safety and authenticity on human health.

Food Tissue Engineering / Cellular Agriculture

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.

Non-Technical Elective Modules (Choose 2 Modules)

Business Administration

This module provides students with a solid business foundation for the theory and practice of managing different forms of enterprises, focusing on the various financing instruments, capital budgeting methods, corporate valuation procedures, methods and requirements of internal and external accounting, and human resource management and theories. Through this module, students will be able to create a business plan and harness the suite of financing instruments to determine the profitability of investments and the value of firms.

Innovation and Technology Management

This module provides students with foundational knowledge in developing technologies and innovation by combining business theory with practical guidance. Through engaging in discussions on the dynamics of technological development through innovation and related management issues and practices, students will be able to proficiently navigate the various dynamics in technology- or innovation-based business environments. Students will also be able to demonstrate the principles of the primary four forces of innovation and identify the critical role that finance plays in innovation to lead to job creation and economic growth.

Project Management Principles

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 to engage effective stakeholders’ communication, monitor the project life cycle, and consistently develop the project with its deliverables. In this module, the student will learn how to initiate, manage, monitor, and then close the project. This module will also include a basic understanding of predictive and adaptive approaches commonly used in various projects and various industries.

Production Planning in Industry

Manufacturers face unique challenges in production planning, which are often difficult to address with modern Enterprise Resource Planning (ERP) systems. This module aims to equip students with the ability to identify key aspects of production planning, covering its various components—including ERP, Information Technology (IT), simulation, and other related areas—as well as the responsibilities involved in production planning. Students will learn to apply systems thinking to the different stages of production planning within the industry and will understand the role of software in production cycles. They will also be able to differentiate between Strategic Business Planning, Sales and Operations Planning, Master Production Scheduling, and Capacity Requirement Planning. Additionally, students will gain insight into the procurement stages of production planning and demonstrate their understanding through the use of various software tools.

Global Internship

Gain real-world experience through internships, where you can take an active role in securing opportunities at a company of your choice, anywhere in the world.

The internship programme is one of the hallmarks of all our master’s programmes designed to provide structured and supervised work experiences. Students complete a four-month internship with the industry or an academic institution of choice related to his or her field of study at TUM Asia.

Internship can be completed anywhere in the world.

Students are empowered and given the freedom to pursue 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.

Our Students’ Internship Experience :

[Fabian D’ Cruz]
[Occupation]
[Class of 2022, Master of Science in Rail, Transport and Logistics ]

Master’s Thesis

A six-month journey that enables you to apply the best of your knowledge and skills acquired through course work and research assistantships

Through this guided learning experience, students work in collaboration with industry partners or other researchers on a project of mutual interest and gain the opportunity to publish manuscripts.

The master’s thesis is fully practical based. Theoretical frameworks or conceptual models can be occasionally used to guide research questions.

Admission Criteria

Eligibility

Applicants must have a bachelor’s degree (completed in at least three years) and its equivalent in Food Science, Food Technology, Food Engineering, Nutrition, Food Safety, Sustainability or its equivalent in Science, Technology, Engineering or a closely related discipline.

Language Requirements

Required Test Scores

For applicants whose native language or language of instruction from previous studies is not English, a TOEFL / IELTS score is required.
For more information:

TOEFL (www.toefl.org): Recent score with a Minimum 88* for the Internet-Based Test (TOEFL code: 7368)
IELTS (www.ielts.org): With academic IELTS result of at least 6.5

Akademische Prüfstelle (APS) Certificate Requirements

For applicants with a Chinese, Vietnamese or Indian university degree, an Akademische Prüfstelle (APS) certificate is required.

For applicants whose native language or language of instruction from previous studies is not English, a TOEFL / IELTS score is required. For more information:

TOEFL (www.toefl.org):
IELTS (www.ielts.org):

IELTS

6.5

With academic IELTS result of at least 6.5

TOEFL

88+

Recent score with a Minimum 88* for the Internet-Based Test (TOEFL code: 7368)

For applicants with a Chinese, Vietnamese or Indian school or university degree, an Akademische Prüfstelle (APS) certificate is required.

For more information, please visit here.Link

Fees & Finances

Tuition Fees

The tuition fees are payable upon acceptance of offer across 3 instalments throughout the academic year.

Payment can be made through:

	Registration Fee	1^stInstalment	2^nd Instalment	3^rd Instalment	Total*
Payment Schedule	Upon acceptance of offer	15 July	1 December	1 July (of the next year)
Gross Amount* (before GST)	S$5,000.00	Payable across 3 instalments			S$35,000.00
Final Amount* (after GST)	S$5,450.00	Payable across 3 instalments			S$38,150.00

Total programme fee: S$38,150* (inclusive 9% GST)

All fees quoted are in Singapore Dollars and are inclusive of the prevailing Goods and Services Tax (GST) imposed under the Singapore GST Act. The GST rate has been adjusted to 9% starting from 1 January 2024
Tuition fees are subject to changes in Government Legislation or duly determined by the University Management. Students will be informed accordingly.

Additional Information

Tuition fees are also inclusive of:

Matriculation fees at TUM, teaching and examination fees
Lab materials and expenses
Expenses for intercultural program, may include tickets for events and industry excursions
Soft copy files of all teaching materials
IT usage: Internet access
Excursion and off-campus expenses for mandatory events
Usage of all university facilities at TUM and TUM Asia

Registered students will be subjected to the following fees:

Student Medical Insurance Fee (payable to TUM Asia)
Student Visa Processing and Issuance Fee (payable to Immigration & Checkpoints Authority Singapore (ICA)