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Graduate Diploma in Food Technology

Type of Study
Full Time

Application period
8 Jan 2025 till 19 Mar 2025

Duration
4 years

Next intake
1 Sep 2025

Credits
240

Awarding university
TUM & SIT (Singapore Institute of Technology)

The Graduate Diploma in Food Technology prepares participants to lead in developing innovative and sustainable food solutions for a growing global population. The curriculum covers vital areas such as food structure and texture engineering, sustainable food systems, and quality management.

With a strong emphasis on applying theoretical knowledge to real-world scenarios, participants engage in practical exercises and industry-relevant case studies. Based in Singapore, a hub for food innovation, the programme offers unparalleled access to research and industry networks, preparing participants for impactful careers in food science, technology, and environmental sustainability.

Highlights

Learn and Benefit from German Experts

Modules are taught by TUM professors and industry specialists, who travel from Germany to teach exclusively in Singapore.

Focused Learning with Block Teaching System

Benefit from high quality instructional time in small class settings, allowing intensive learning for deeper understanding of each subject.

German Engineering, Asian Relevance

Our lecturers work closely with the industry partners, integrating real-world examples into their lessons to enhance practical learning.

Meet Singapore’s Growing Food Industry Needs

Apply your newly acquired knowledge directly within your company for immediate impact, with guidance and support from our lecturers.

Learn Anytime, Anywhere at Your Convenience

Missed a session? No problem – our accessible learning platform ensures you can catch up on selected module content at your convenience, fitting seamlessly into your busy schedule.

Tailored Learning, Designed for Your Growth

Flexible modules designed to align with your career goals. Select modules that suit your career aspirations, enabling you to specialise in areas most relevant to your professional growth.

#2
in Germany for Chemistry Subject in

THE World University Ranking 2022 by Subject

Produced 6 Nobel laureates to date

Programme Structure

Awarded and developed by:

The programme equips participants with essential skills to address the challenges of the evolving food industry. Key modules such as “Technofunctionality of Food Components” and “Food Structure Design and Texture Engineering” focus on how ingredients and food design affect quality and consumer perception. “Molecular Sensory Science” teaches methods for analysing flavour and aroma, while “Sustainability in Food Systems” prepares participants to create environmentally and economically viable solutions. This blend of theory and practical expertise ensures participants are ready to lead in food technology innovation.

Upon successful completion of all 6 modules (4 core and 2 elective modules), you will be awarded the Graduate Diploma in Food Safety.

Develop the necessary competencies to apply a wide spectrum of chemical principles and techniques to develop, construct and optimise chemical processes and products sustainably

Demonstrate capacity to engage multiple layers of chemical engineering, organic, inorganic chemistry concepts to optimise chemical processes for the sustainable production of materials

Develop an advance body of knowledge to successfully master the challenges faced in the areas of chemical reaction engineering, homogenous and heterogeneous catalysts synthesis and design.

Demonstrate expert knowledge of the complex interactions between organic and inorganic materials.

Develop analytical thinking and problem-solving skills to effectively apply theoretical knowledge in real-world applications.

Develop proficiency to evaluate and predict the macroscopic physical and chemical properties of the resulting mixtures.

Gain insights into business management and administration as well as marketing and international intellectual property laws.

Modules Available

Technofunctionality of Food Components

The module provides in-depth knowledge of how different ingredients influence the quality and functionality of food, structured around the major components of foods. Each lecture chapter begins with a concise review of the chemical properties of individual food components, establishing a foundation to explore their physicochemical and technofunctional properties. This approach aims to enhance understanding of structure-activity relationships. The theoretical concepts are vividly illustrated through practical application examples, making the real-world relevance clear and engaging.

Food Structure Design and Texture Engineering (Food Design)

This module provides insights into the principles of structures in food systems, spanning from the micro- to macroscopic level, and explores their functionalities. It also covers the development and modification of specific structures using engineering approaches and state-of-the-art equipment.

Molecular Sensory Science (Food Quality)

This module explores the molecular principles of odour and taste perception, covering human sensory mechanisms, receptor functions, and signal processing. It delves into methods for analysing volatile aroma substances and active taste compounds, including the Sensomics approach and advanced techniques like gas chromatography-olfactometry. Key topics include the biosynthesis and stability of natural food flavours, reactions generating flavours during processing, and strategies for flavour and taste analysis. Additionally, the module provides insights into the impact of enzymatic reactions and the formation of “character-impact” and “off-flavour” compounds in food.

Sustainability in Food Systems

The module builds on key concepts of supply chain management, strategy, and sustainability to provide master-level students with the competency to evaluate pertinent issues in the food system.

Topics covered include value propositions, creating and capturing added value in the food system, ethical issues in supply chain management and food system, CSR (corporate social responsibility) and sustainability measurement, ethical issues in supply chain management and the food system.

Energy Metabolism and Regulation

The module conveys knowledge on how quality and quantity of food affect energy metabolism and the role of environmental factors and genetic / epigenetic variation in regulation of energy balance. The integrative physiology of energy metabolism will be highlighted by studying redundant peripheral and central control mechanisms known to regulate energy intake, turnover and storage.

Nutrition and Microbiome in Health and Disease

This module is intended to provide insights into the principles of microbial ecologies, specifically discussing the intestinal ecosystem, and introduces measures how to analyse changes, especially in response to food intake. In this respect, the module will discuss the anatomy and physiology of the digestive tract. In addition, the module will discuss mechanisms of microbe-host interactions at the level of gut barrier functions, the mucosal immune system, the nervous system and human metabolism. Finally, the module will discuss basic principles of immune and metabolic disorders and the role of the intestinal microbiome in regulating initiation and progression or prevention and treatment of diseases.

Food Toxins and Toxicants (Food Toxicology)

This module is intended first to provide insights into the principles of toxicology and second to present specific contaminants and residues in foods (mycotoxins, process contaminants, pesticides, heavy metals) as well as emerging contaminants for risk assessment and ensuring food safety.

Microbial Food Safety from Farm to Fork

This module is intended to provide insights into the principles of microbiological food safety, with focus on modern food production systems like aquaponics growth, fermenter systems, and such. Food safety includes prevention of contamination and recontamination, prevention of unwanted bacterial toxins, and prevention of food spoiling organisms. To solve such problems, organisms and their products must be detected and determined. Further, risk assessment and mitigation strategies are needed. Emerging issues are also discussed, for instance problems caused by the antibiotic crisis.

Molecularbiological methods to assess authenticity, GMO and veterinary drugs in food

This module is intended first to provide insights by theoretical lectures and practical laboratory training in molecular-biological methods and principles how to detect, quantify and assess food authenticity, genetic modified organisms (GMO) and veterinary drugs (focus on hormones, endocrine hormone disrupters, antibiotics) in human food. Final goal is the risk assessment to ensure food safety and human health.

Cellular Agriculture

This module introduces Cellular Agriculture, exploring its historical development, current advancements, and products, while examining the corporate landscape and alternative protein sources. Topics include functional and self-assembling proteins, bioreactors and scale-up processes, bioprinting, bioscaffolding, and cultivated meat production. The curriculum covers cell-line development, media composition, serum-free cultures, and cell biology techniques for tissue engineering, alongside computational modeling for nutrient supply. It also addresses life-cycle assessment, bioeconomic considerations, consumer acceptance, and legal aspects of novel food products.

Economic and Environmental Life Cycle Assessment

This module covers economic concepts and indicators for evaluating resource use, along with methods to quantify environmental and social impacts in production. Topics include productivity and efficiency, cost-benefit analysis (addressing ecosystem services and non-market goods valuation), and life cycle assessment as per ISO standards (goal and scope, inventory, impact assessment, and interpretation). Additional subjects encompass Data Envelopment Analysis, eco-efficiency, land use efficiency and change, and approaches to handle uncertainty.

Awarded and developed by:

Who Should Attend

Professionals and individuals in the food industry, including food scientists, technologists, public health experts, and environmental sustainability advocates. It is also suited for those looking to advance their careers in food safety, sustainable food production, and related fields such as policy-making, quality control, and regulatory affairs.

Admission Requirements

A Bachelor’s degree in Food Science, Food Technology, Food Engineering, Nutrition, Food Safety, Sustainability, or a related field in Science, Technology, Engineering, or a closely associated discipline is required. However, applicants from other fields may also be considered.

Applicants who do not meet the formal entry requirements may still be considered based on:

At least 5 years of relevant work experience, or
Supporting evidence of competency readiness.

Shortlisted candidates may be required to attend an interview. TUM Asia reserves the right to select and admit applicants.

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

Certification

Participants will be awarded the Graduate Diploma in Food Safety upon successful completion of all 6 modules, which include 4 core and 2 elective modules.

Note:

Transcripts for individual module examinations can be issued to the participants upon request.

Stacking to a Master’s degree:

You have the flexibility to upgrade to the Master’s degree programme, with the option to stack your completed modules towards a Master of Science in Sustainable Food.

Schedule

Module	Date
Technofunctionality of Food Components	3rd or 4th quarter of 2025
Food Structure Design and Texture Engineering (Food Design)	17 – 28 Mar 2025
Molecular Sensory Science (Food Quality)	10 – 21 Feb 2025
Sustainability in Food Systems	13 – 23 May 2025

Module	Date
Energy Metabolism and Regulation	3rd or 4th quarter of 2025
Nutrition and Microbiome in Health and Disease	3rd or 4th quarter of 2025
Food Toxins and Toxicants (Food Toxicology)	1 – 11 Apr 2025
Microbial Food Safety from Farm to Fork	11 – 22 Aug 2025
Cellular Agriculture	TBA
Economic and Environmental Life Cycle Assessment	3rd or 4th quarter of 2025