Processed plan

The food processing industry is a can of opportunities for chemists, food technologists, biotechnologists, technicians and engineers, writes Usha Albuquerque

Practically every day, we are bombarded with ads for all kinds of food items. Colourful pictures of enticing snacks and crispies, fancy soups and sauces, and any number of ready-to-cook dishes, from pastas and noodles to shahi paneer and chicken korma. This is the era of the convenience food. The fast-paced life in a changing socio-environment, with less time for food preparation and larger disposable incomes, has created a growing demand for packaged and processed foods. An increasing number of women are today going out to work, yet not wishing to short-change their households on wholesome meals. Along with that is a greater awareness of the need for quality and safety in food and for nutrition. All these factors pose an enormous challenge to the food processing industry to come up with appropriate food products to suit these varying needs.

The food processing industry covers a range of food products. These include the basic or primary foods, such as wheat and rice products, sugar, oil and pulses, and the processes for converting them into edible form; and processed foods, such as biscuits and bakery products, confectionery, dairy products, breakfast foods, meat and fish products, fruit and vegetable products and all such items which are processed and packaged to enhance and prolong their edible life.

The work in the food industry involves the practical application of the principles of several disciplines of science for the manufacture or production, preservation, processing and handling, and the canning and packaging of food materials. This requires food technologists, chemists, biotechnologists, technicians and engineers.

While the method of processing varies for each commodity, it broadly involves preparation of the raw material for processing. This would include selection, or cleaning of the raw material, followed by the actual processing, which could be chopping, mixing or even cooking of the food item, the addition of preservatives and the final packaging. All stages require hygiene and attention to quality.

The key person in any food processing industry is the food technologist, who supervises the production of processed foods. This involves the examination of foodstuff, checking for contamination and adulteration, and controlling the nutritional value. Food technologists also devise new and improved techniques for the processing, conservation and preservation of food items and can specialise in a particular food area, such as fruit and vegetable processing, or dairy products, sugar, alcohol and so on. With increasing consumer demands, food technologists also develop newer varieties of food items, new flavours and nutritional supplements.

Another important task is that of quality control, normally handled by a chemist or a food technologist, which involves the regular examination of the raw material, ensuring that proper hygiene conditions are maintained in the processing plant, and devising methods to improve the quality of the foodstuff through proper handling, preservation and packaging.

Organic chemists, bio-chemists and analytical chemists are also employed by the industry to provide expert advice, study and analyse raw materials and food products and suggest improvements in flavour, texture, storage and quality.

Engineers, such as chemical, mechanical, industrial electrical agricultural and civil, are also required for planning, designing, improving and maintaining the processing systems for accomplishing a variety of activities and services.

The food processing industry is a sunrise industry, with a huge potential for the future. Those with professional training can find jobs in food processing companies, food research laboratories, with food wholesalers, retailers and even in hotels, restaurants, hospitals and other catering establishments. Companies like Britannia, Nestle and Amul have traditionally been in the food sector, but even companies like ITC are now moving into the sector, seeing the potential in processed foods.

A number of public sector undertakings in the department of food also recruit people in this field. The Food Corporation of India handles the purchase, storage transport and distribution of foodgrains and other food items.

Research and development laboratories offer many openings for food technologists and scientists to conduct experiments to help improve yields, appearance, flavour, nutritive value and general acceptability of packaged foods, fruit and vegetables and fish. A number of national laboratories are involved in research and development, and the government is providing concessions through various measures, including reducing duty on equipment used by the industry.

Although the food processing industry is still developing, and there are limited training facilities for a career in this field, it nevertheless requires some formal training.

For a B.Sc in Food Technology/ Food Science, you need to have passed plus two with Physics, Chemistry, and Biology. Some courses also require Maths. For M.Sc. in Food Processing Management, the minimum eligibility is a B.Sc degree.

Some universities in India offer degree courses in home science, food technology and food science and in specialised areas like fisheries, or dairy sciences. The duration is normally three years, and all courses require a background in science.

There are also training institutes offering postgraduate degree/diploma courses in specialised aspects of food processing.

There are also a variety of courses, short-term certificate, craft and diploma courses at various polytechnics, foodcraft institutes and universities. The Ministry of Food and Civil Supplies has several Food and Nutrition Extension Centres in different parts of the country providing short-term courses and training in home-based preservation of fruits and vegetables, preparation of bakery and confectionery items, rice milling, oil seed processing etc.

There are also fruit preservation centres in some states for training in the preservation of fruits and vegetables. While most of these courses are geared for housewives, such training can also provide the expertise for setting up a small-scale food processing unit.

There are ample opportunities for self-employment too in the form of setting up food preservation industries, as well as dynamic delivery networks and home catering services.

So, as you reach for that packet of chips and the bottle of soft drink, just think — this could even provide you a satisfying career for the future!