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Professional Certificates (Food Safety)

The Professional Certificates in Food Safety are designed to address the growing global challenges of ensuring a safe, reliable, and sustainable food supply. The curriculum aligns closely with current industry needs and focuses on key areas such as food toxicology, microbial safety, and sustainable food production systems.

By integrating theoretical foundations with practical applications, including industry case studies and hands-on exercises, the modules equip participants with the competencies to identify, assess, and mitigate food safety risks effectively. Participants will be well-prepared to contribute to public health initiatives and to assume professional roles that uphold rigorous food safety standards across various sectors of the food industry.

Choose from a range of modules below to upskill in food safety and earn a Professional Certificate upon completing each one. For those aiming higher, stack your modules to earn a Graduate Diploma, and ultimately a Master of Science in Sustainable Food, awarded by TUM (Germany’s #1 university and top in the EU, QS Rankings 2026).

Highlights

Upgrade Your Skills and Learn from German Experts

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

Build Your Career Journey with Industry-focused Skills

Choose modules that align with your career goals, earn Professional Certificates, and stack them towards a Graduate Diploma or Master’s at your own pace.

German Engineering, Asian Relevance

Our lecturers collaborate with industry partners, incorporating real-world examples to enhance practical learning and immediate application in your work.

Expand Network, Build Global Connections

Connect with professionals worldwide, creating valuable collaborations and relationships that enhance your career opportunities.

Tailored Learning, Designed for Your Growth

Flexible modules designed to fit your career aspirations. Start with key modules, build your expertise over time, and strengthen your skills while achieving industry-recognised certifications. Stack towards a Graduate Diploma and, ultimately, a Master’s degree.

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.

Certification

Participants will be awarded a Certificate of Attendance (Professional Certificate) for each completed module, issued by TUM Asia.

Attending the written examination is optional for those pursuing the Professional Certificate.
Participants who take the examination will receive a TUM Asia transcript with the corresponding grade.
A Certificate of Attendance will be issued to participants who meet the minimum attendance requirement of 75%.

Stack Your Modules to a Higher Qualification

Modules are stackable towards a Graduate Diploma in Food Safety. Participants who complete all six modules (5 core modules and 1 elective module) will earn the Graduate Diploma, which can also be stacked towards a TUM’s Master of Science in Sustainable Food.

Modules Available

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 on 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 spoilage 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 on how to detect, quantify and assess food authenticity, genetic modified organisms (GMO) and veterinary drugs (focus on hormones, endocrine hormone disruptors, antibiotics) in human food. Final goal is the risk assessment to ensure food safety and human health.

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.

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.

Each module consists of 45 teaching hours.

Schedule

Module	Date
Energy Metabolism and Regulation	1 – 12 Sept 2025
Nutrition and Microbiome in Health and Disease	22 Sept – 3 Oct 2025
Food Toxins and Toxicants (Food Toxicology)	TBA (1st or 2nd quarter of year 2026)
Microbial Food Safety from Farm to Fork	11 – 22 Aug 2025
Molecularbiological Methods to Assess Authenticity, GMO and Veterinary Drugs in Food	25 Aug – 2 Sep 2025
Technofunctionality of Food Components	20 – 29 Aug 2025
Food Structure Design and Texture Engineering (Food Design)	TBA (1st or 2nd quarter of year 2026)
Molecular Sensory Science (Food Quality)	TBA (1st or 2nd quarter of year 2026)
Sustainability in Food Systems	TBA (1st or 2nd quarter of year 2026)
Cellular Agriculture	13 – 24 Oct 2025
Economic and Environmental Life Cycle Assessment	13 – 24 Oct 2025

Professors

Prof. Dr. Michael Rychlik

Prof. Dr. Michael Pfaffl

Prof. Dr. Johannes Sauer

Prof. Dr.-Ing. Marius Henkel

Prof. Dr. Vera Bitsch

Prof. Dr. Ute Weisz

Prof. Dr. Martin Klingenspor

Prof. Dr. Mario Jekle

PD Dr. Klaus Neuhaus

Prof. Dr. Dirk Haller

Prof. Dr. Corinna Dawid

Fees

The fee for each participant per module is SGD 2,398 (GST inclusive).

Registration closes one week prior to the module start date. Payment must be completed before the module begins.

Preferential Pricing

For a limited time, TUM Asia offers preferential pricing for multiple module or group sign-ups*:

2 modules: 10% discount
3 modules: 15% discount
4 or more modules: 20% discount

*Companies can combine module choices for group discounts. For instance, if two employees from the same organisation each sign up for 2 modules (totaling 4), a 20% discount applies. Discounts are valid only if all modules are paid for together in a single invoice. Contact us to learn more.

Alumni Course Credits

TUM and TUM Asia alumni can apply their alumni course credits of SGD 1,500 to cover up to 50% of the module fees. Terms and conditions apply.

Contact Us

For any admissions or course-related enquiries, please contact the Office of Executive Development at exd@tum-asia.edu.sg.

Professional Certificates (Food Safety)

Highlights

Upgrade Your Skills and Learn from German Experts

Build Your Career Journey with Industry-focused Skills

German Engineering, Asian Relevance

Expand Network, Build Global Connections

Tailored Learning, Designed for Your Growth

Who Should Attend

Certification

Stack Your Modules to a Higher Qualification

Modules Available

Schedule

Professors

Fees

Contact Us

Join Our Community & Stay Connected

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