In a world facing unprecedented food security challenges, innovative educational programmes are emerging to prepare the next generation of food industry leaders. Among these, the Master of Science in Sustainable Food at TUM Asia stands out as a pioneering initiative designed to address the complex intersection of food technology, safety, and sustainability.
Launched in 2024, this specialised programme is offered exclusively at the Singapore campus of the Technical University of Munich (TUM). We sat down with Prof. Dr. Michael Rychlik, who played a pivotal role in developing this curriculum, to understand how the programme is shaping future food experts in an era of transformation.
A Global Perspective on Food Systems Transformation
As someone deeply involved in food chemistry, what do you see as the most pressing challenges in today’s global food systems?
“We are currently undergoing a transformation in the global food system, which brings with it significant challenges related to resilience and sustainability,” explains Prof. Rychlik. “These challenges often compromise food safety and the integrity of the entire system. These issues present critical concerns not only for the food industry and companies but also for food authorities responsible for ensuring food safety. These emerging areas represent the future of the field, and they are the focal points we are committed to tackling.”
How does the curriculum specifically address these global challenges?
“Our programme includes a unique module focused on food toxicology. This module provides students with comprehensive knowledge and hands-on experience, starting from the fundamentals of toxicology and extending to equipping them with the tools to assess the safety of individual components—whether they are already present in food or newly discovered. This empowers them to independently evaluate the safety of food and its components, a distinctive feature of our programme in this field.”
Bridging the Expertise Gap
You’ve mentioned a skills shortage in the industry. Can you elaborate on that?
“In the industry, there is a significant shortage of experts capable of conducting thorough safety assessments. This gap represents one of the key challenges currently faced by the sector, especially with emerging trends in developing novel foods. These include new food sources such as insects, algae, by-products, and fermented foods, among others. Whilst technological advancements are driving these innovations, the safety aspects of these novel foods remain largely unaddressed.”
How are TUM Asia graduates positioned to fill this gap?
“When we consider the current landscape, what is urgently required today are experts with specialised knowledge in this field—a need that remains unmet globally due to a significant shortage of such professionals. This is precisely the gap we aim to fill. By equipping individuals with the necessary expertise and knowledge, we not only empower them to advance in their careers, potentially reaching influential political positions, but also contribute to broader societal benefits. The lack of qualified experts in key positions is a critical issue, and our goal is to address this gap by fostering the development of skilled professionals who can drive meaningful change in society.”
The Unique Educational Approach
What makes the Master of Science in Sustainable Food at TUM Asia distinct from other programmes?
“The programme integrates Food Technology, Food Safety, and Sustainability in a comprehensive way,” Prof. Rychlik notes. “One of its key distinguishing features is: students earn a qualification from TUM Asia in Singapore alongside a degree from the Technical University of Munich, one of Germany’s leading universities. This global recognition provides students with a competitive edge in the industry and access to international career opportunities.”
Could you tell us about the teaching methodology that supports this approach?
“The particular feature of this programme is the lab module, which covers about 90 hours of hands-on practical experiments. In this unique environment, students can apply and enhance their analytical skills in chemical analysis, microbiological analysis, and sensory science,” Prof. Rychlik explains.
“When it comes to analytics or assessing the safety of compounds, it’s essential to understand where the data comes from, how it’s generated, and its potential limitations. This knowledge is critical for conducting accurate risk assessments, and the lab experience provides students with the practical skills needed to generate and interpret analytical data effectively.”
A Blend of Asian and European Learning Experiences
The programme has an interesting international structure. How does that work in practice?
“During the first year, students are based in Singapore. However, the docents from Germany travel here to deliver the modules in person. Their physical presence provides a direct and personal learning experience, which is quite unique in this field,” Prof. Rychlik explains.
“Our modules feature tutorials led by docents who have extensive teaching experience and expertise from Germany. This programme provides students with valuable learning platforms, including videos and tutorials, which offer the support they need to succeed in their studies.”
What opportunities do students have for international exposure?
“An additional benefit for the students is the opportunity to pursue their internship or master’s thesis in Germany or elsewhere in Europe, allowing them to establish valuable networks in this region. Through the collaboration between TUM Asia and TUMCREATE, students gain early exposure to TUMCREATE during their lab modules. Following this, students have the opportunity to continue their journey by undertaking internships at TUMCREATE, and they can also choose to complete their Master’s thesis there.”
Supporting Student Success
What kind of learning resources do students have access to?
“To enhance their learning experience, we provide selected course materials in electronic format. This includes video content in some of the modules, divided into ten-minute segments, allowing students to learn asynchronously at their own pace. If they find any part of the lecture unclear, they can revisit these videos to reinforce their understanding and support their learning journey.”
Looking to the Future
As our conversation draws to a close, Prof. Rychlik shares a final thought on the programme’s vision: “We’re not just teaching students about food systems as they exist today—we’re preparing them to reimagine and transform these systems for a more sustainable future. The challenges are immense, but so are the opportunities for innovation and positive impact.”
If you are passionate about shaping the future of food sustainability and want to be part of this exciting programme, learn more about the Master of Science in Sustainable Food at TUM Asia.
