An overview of job requirements in food industry and allied industries

Ms. Ritu Watturkar and Ms. Rachana Koli

India’s food processing sector covers fruit and vegetables; spices; meat and poultry; milk and milk products, beverages, fisheries, plantation, grain processing and other consumer product groups such as confectionery, chocolates and cocoa products, soya-based products, mineral water, high protein foods etc. The Indian food processing industry accounts for 32 per cent of India’s total food market. Estimated to be worth US$ 121 billion, it is one of the largest industries in India, and is ranked fifth in terms of production, consumption and exports.

The Ministry of Food Processing Industries (MoFPI) has formulated an Action Plan that includes trebling the size of the food processing industry, raising the level of processing of perishables and minimising wastage, increasing value addition by encouraging Research and development, provide policy support to enhance farmers income and enhancing India’s share in global food trade.

Food processing enhances shelf life and adds value even if agricultural produce is merely cleaned, sorted, and packaged. Further processing into high value-added products garners greater revenue for the producer. Food Processing is also employment intensive, around 9 million jobs are expected to be generated by 2024.

The growth of the Food Processing Industry is likely to be driven by growth in consumption pattern of food (which is in turn driven by rising incomes, changing lifestyles, and a growing middle class), gradual acceptance of processed food and rising share in the export markets. The hubs of growth in this will be Andhra Pradesh, Gujarat, Karnataka, Maharashtra, Uttar Pradesh, and Madhya Pradesh.

Anantrao Pawar College of Architecture, Pune offers course in Food Science at the undergraduate level. Food processing and Quality Control (FPQC) is a three-year vocational course that equips the student with the ability to produce, evaluate, analyze and market their food product. This gives the student a holistic view of the opportunities ranging from doing a PhD to working at senior level in renowned food industries in India and abroad.

Food Science is a combination of the study of science and engineering required to process, evaluate, analyze, package and distribute food. It provides the student wholesome knowledge about the chemical, biological, microbiological, sensory, nutritional and economical of food. Students with this knowledge can use their skills in various fields such as research and development (R&D), quality control (QC), novel product development (NPD), becoming food safety inspectors, conduct audits etc. Experts in this area continuously seek to improve the flavour, colour, texture, nutritional value, quantity, and cost through an understanding of the basic sciences.

Food processing companies and food research laboratories, Food wholesalers, Hospitals, Catering establishments, Retailers, Restaurants provide job opportunities to candidates with degrees in Food Science and specializations in food technology, nutrition or food services management. Bacteriologist, toxicologists and those trained in packaging technology, organic chemistry, biochemistry, biotechnology and analytical chemistry can find openings in food technology laboratories or in quality control departments. Self-employment opportunities also exist in the form of dynamic delivery networks for those who want to work on their own. 

Possessing some soft skills such as being meticulous, organizational, cleanliness and hygiene focused, prudent, hardworking and acquiring thorough knowledge by doing professional courses can give edge over rest of candidates. There is no match for technical acumen in food processing; therefore, candidates possessing excellent domain knowledge and skills always have higher employability.