Food is such an important part of life, that food processing becomes a satisfying career option for those who have it.
The food dream has never been so alive as right now. Whether you are cooking, or connecting those who cook, or even eating, you are a part of this worldwide dream. No longer is the food being cooked only in home kitchens to be served to the family. It is being cooked at a variety of places, packaged and sent (sometimes perhaps across the world) to be savoured by different families around the globe. It is not a dream any more to sample a different cuisine in our own country, in fact it is becoming almost sort of a norm that a variety of cuisines are available very easily in the city.
Sourcing packaged ingredients and pastes has never been so easy. In fact, according to many research reports, India’s food processing industry is touching almost Rs. 4,00,000 crore this year. With globalisation penetrating into even remote areas, increasing urbanisation and the rise in spendable income, the demand for exotic and even not-so-exotic food items has gone up manifold. The rise is also experienced due to the fact that the working professionals also want to experiment with their own cooking, so they need easy to use ready ingredients.
In fact, several events hosted by private organisations have contributed towards the development of the food processing industry in India. The events provide opportunities for the players in the food technology and the food industry to meet and find a common ground on which they can work and function. With all the impetus flowing in from various sides, this industry is witnessing tremendous growth with demands flying high in both domestic and international sectors.
Food and its processing and storage has existed for many years and constant innovation has been going on, but in the current scenario, the opportunities are many and will grow, since food is a basic necessity!
Like many other fields where professional courses were introduced much later, here to for a long period not many courses were available. It was possible at that time to get into this field without a degree in food processing and then learn and develop on the job. But for many years now, bachelor’s and master’s degrees are being offered, along with many other kinds of courses for different kinds of students.
For getting into a professional course the eligibility is to pass class 12 (HSC or equivalent) with physics, chemistry and biology. Some colleges also conduct their own entrance exams, but the syllabus for that is known in advance. Aspirants are advised to check the details for every course individually before applying.
A popular programme in this field is the BSc in Home Science/ Food Technology/ Food Science. After completing the BSc, aspirants might also have an opportunity to opt for master’s level programmes like MSc or management in food technology. There are also short-term certificate, craft and diploma courses offered by various polytechnics, food craft institutes and universities.
In addition to private courses, the Ministry of Food and Civil Supplies has several Food and Nutrition Extension Centres which are spread in different areas of the country. These centres offer training courses for those who want to work at home – in areas like preservation of fruits and vegetables, preparation of bakery and confectionery items, oil seed processing and so on.
Aspirants should understand that the study in this field might be different from what you are used to in school and junior college since this field is so different. Theory courses are complemented by practical ones, so you have to be prepared for it.
Institutes in Mumbai
Sunayan Shastry, Pursuing her course
I came upon this industry by chance, when a career counsellor suggested it to be depending on my needs, likes and dislikes. She also told me about the various courses, but since I was able to get into a professional bachelor’s course, I am enjoying working on it.
It is essential to pursue a course because there are so many technicalities to learn to get a good job profile. Without a course, you will only land a job in the packaging section – which is a tiring and monotonous job. It is better to study and improve your prospects. A study programme will introduce concepts like food spoilage – what causes it and how to avoid it; and understanding the principles behind food preservation, processing and packaging. I have understood the philosophy behind these technologies and what it aims to achieve. Basically, any food item should appeal to the senses of the person who purchases to use it. For that, several factors play a role, and a food processing professional needs to look into all the factors individually, and then blend them for that particular item.
One also needs to understand that you cannot apply the same techniques to different food items, each item needs separate and special consideration. Cleanliness is also one of the key factors, including health and nutrition.
Even though the industry has been in the country for a while, it is not a surprise that it is being organised only now. A few organisations are still in the nascent stages of development. Even then, career opportunities exist, even though they might be broadly categorised rather than being niche. Trained professionals may often be required to work for a growing population demands, and need to work in several areas at once. There are openings in government agencies and organisations, government–related undertakings like railways as well as a variety of options in the private sector (both organised and unorganised).
An opening could be with one person cooking and packaging his or her wares to working with an MNC with lab-tested packaged products. Some distinct roles in this industry are:
Researchers: These are qualified scientists who research for improving growth, nutrition and taste.
Tech personnel: They work on techniques for preservation, conservation and processing. They also take care of other process and whether rules have been adhered to.
Engineers: Work on planning, designing, improving and maintaining the processing machinery.
Chemistry graduates: Organic, bio and analytical chemists are needed for various procedures and checking and improving quality of products.
The remuneration in this field depends on the kind of work, the volume of work, working hours, the size and potential of the organisation and so on. Your educational qualification also plays a major role in deciding your employment and remuneration. In fact, since processing units are located in specific areas, the salary also depends on that. An entry-level professional can earn Rs. 25,000 to Rs. 30,000 per month. With more experience in a few years, this figure can go up to Rs. 50,000 to Rs. 60,000.
Reema Menon, Food processing professional
I here are several aspects to this field, and aspirants should understand that this field is more research oriented than cooking oriented. So in case you chose this field because you love experimenting with your cooking and creating new dishes, you ought to rethink and try becoming a chef instead. This is more about packaged food, how to make is last longer, how to improve taste and products. You also might have to think what will appeal to the consumers and think on the lines of producing that with a long shelf life.
Apart from that, professionals face several challenges, and they vary from day to day and project to project.
A professional needs to think of taste when a new product is developed, and has to cater to a large majority, not a minority. In depth market research goes into analysing what kinds of products are in demand. You also need to make it cost effective, because people won’t spend too much on a daily basis for packaged ingredients. This in itself is a trying situation for any person.
With this, there are professionals who work for the supply chain to ensure that the product reaches the destination in a timely fashion with minimum damage. Consumers will never buy products close to the expiry date.
Sudha Pawar, HSC student
I know about food processing because my uncle works in the packaging industry. I want to pursue a course in food processing and I am working this year in a way that I can secure admission to a good course. However, I have an issue. I feel that I may not be able to handle all kinds of foods because I am a vegetarian by food habits. My family is counselling me to get over that problem and be open to all types of jobs. Will this be a hindrance?
Professional Reema Menon answers: Well, I know the hesitancy you are experiencing, I have seen it in many professionals. Even though I am tempted to give you the same advice as your parents, I will say that there are many options even in the vegetarian industry, since our country is so sensitive towards the vegetarian population. The only drawback is that it might limit your search when looking for an opening, but if you are willing to accept that, you will have no problems. Besides, it may so happen that you join an organisation that works on all kinds of food items, but you can request your project manager to depute you on the vegetarian food section. It usually works, since they also want interested persons. Apart from that, you can look forward to developing certain personality traits along with acquiring knowledge.
