The food business is a booming sector with the potential to create countless job opportunities for Indians. The entry of MNCs, the expansion of Indian businesses, and the thriving food startup scene are all living proof of how dramatic this market will be. Unfortunately, our educational system is still rooted in a bygone era when vocations in engineering and medicine were considered ideal. This has changed because food technology and science are currently in high demand and offer a variety of well-paying domestic and foreign positions. The time has come to dispel this illusion, revamp the educational system, and promote professions related to the food industry.
Outlook
Food manufacturers spend endless hours and money on continuous improvement and educating staff on food practises. But recent evidence suggests not much has improved in food technology and safety education and training over the last few years.
So, are we getting better at how we educate and train those around us and ourselves in food technology and science? What are we seeing in food technology, safety education, and training? Are we seeing any new improvements? Are there specific areas that warrant attention?
Ultimately, we found that there has not been a great deal of change in food safety education over the years. This immediately brings up the question, Are the current food technology education systems effective? Is the government promoting them as much as they need to? Why is it not taken as the next big educational course, as the food industry is one of the fastest-growing industries in India? If not, what can be done to improve them?
What are those hurdles? The hurdle is the Indian education system and the people. The promotion of certain careers over others has been cultural, economic, and societal norm-based. In the case of India, the promotion of medical and engineering careers has historical and practical reasons, while food science and technology are still in their nascent stages, resulting in very little manpower in the Indian food processing Industry.
Medical and engineering professions have traditionally been regarded as prestigious and socially respected careers in India. They often carry a perception of higher social status and success due to their demanding nature, competitive entrance exams, and perceived financial stability. And as a result, India has a large population and a high demand for medical and engineering professionals. These sectors offer relatively stable job opportunities and the potential for high earning potential, making them attractive career choices for many individuals and their families.
The influence of parents and society is another factor; in many Indian families, there is a strong emphasis on academic achievements and professional success. Parents often encourage their children to pursue careers in medicine or engineering due to their familiarity with these fields and the belief that they provide better future prospects.
Apart from that, India has a well-established system of medical and engineering colleges, with a significant number of institutions offering specialized programs and courses in these fields. This infrastructure reinforces the focus on these career paths and facilitates the availability of educational resources and opportunities.
On the other hand, food science and technology, while a very important field, does not receive the same level of promotion due to limited awareness, as food technology is a relatively newer field compared to medicine and engineering, and its cognizance and understanding may be limited among the general population. As a result, people may not be fully aware of the potential career opportunities and prospects in this field.
Compared to medicine and engineering, the number of available job opportunities in food technology may be perceived as relatively lower. This perception could discourage individuals from considering it as a mainstream career choice. But it is otherwise, as the number of global, domestic, and startup food companies coming up in India shows the upcoming availability of high-paid jobs.
While there are institutions and programs dedicated to food technology in India, the overall infrastructure and research focus in this field may be less developed compared to medical and engineering disciplines. This can impact the perception and promotion of food technology as a viable career option.
But what is changing? A degree in food technology is the next big thing
The food processing sector is growing globally. Skilled professionals are in great need, starting from food collection, transit, supply chain management, processing, value addition, cold chain management, and up to the consumer end. A meagre 1% growth rate in the food processing industries will lead to 5 lakhs direct and 15 lakh indirect jobs. India, despite being the third largest producer of all foods, including pulses, milk, tea, and all spices in the world after China and the USA, struggles with a lack of technical workforce, fewer ventures in food processing businesses, huge losses, and so on in the food processing sector.
Food production is dependent on the agro-climatic conditions of the country. However, in order to bridge the gap during the lean season, the food processing industry can play a major role during the glut season.
Considering the vital importance of post-harvest processing and value addition, India needs skilled technical manpower to achieve its targets. Sustained food security for all, a safe food supply at grass-roots levels, reduced food losses, and the economic prosperity of farmers are major targets of the sector.
With this fact, a student with a BTech in Food Technology has great scope and opportunities for better employment opportunities or to become an entrepreneur.
Institutes like the Indian Institute of Food Processing Technology offer four-year BTech (Food Technology), MTech (Food Process Technology), MTech (Food Safety and Quality Assurance), PhD (Food Process Engineering), and PhD (Food Science and Technology) degrees. Admission to the BTech UG programme is offered based on the All-India Rank of JEE Main 2020 Paper-I through the Central Seat Allocation Board. Admission to the MTech programme is offered based on performance in the entrance examination conducted by the IIFPT and undergraduate marks. An entrance exam and personal interview are conducted by the institute for admission to PhD courses.
After gaining a higher education in Food Technology, candidates can seek employment opportunities in fruit beverage companies, ready- to-eat and snack food companies, soft drink companies, baking and Confectionery industries, biscuit manufacturing plants, non-alcoholic and alcoholic beverage industries, dairy and meat industries, spice processing industries, and food-based research and development institutions.
Other than jobs, candidates can also become entrepreneurs in food processing start-ups and grow their potential as graduates.
Literally, there is no difference between food process engineering and food process technology courses. In previous years, there were different academic programmes offered under different names across the country. But, since the last year, the program name has been made uniform as BTech (Food Technology) in all ICAR-accredited institutions throughout the country.
With the government announcing Rs. 1185.90 lakhs to fund start-ups in food technology and other areas, the industry is hopeful that it will stimulate the sector and attract more new entrepreneurs and start-ups, particularly in food processing-based SMEs.
It will increase credit availability and liquidity flow in the food processing sector, which will aid the existing manufacturers in the sector. Thus, lead to new employment generation in this sector.
Also, under the Atmanirbhar Bharat Abhiyan, the Ministry of Food Processing Industries (MoFPI), in partnership with the state and UT governments, has launched an all-India Centrally Sponsored PM Formalisation of Micro Food Processing Enterprises Scheme (PM FME Scheme) for providing financial, technical, and business support for the upgradation of existing micro food processing enterprises. The scheme envisages an outlay of Rs. 10,000 crores over a period of five years, from 2020–21 to 2024–25.
Why is a food technology and science degree the need of the hour?
The Indian food processing industry is among the largest in the nation in terms of growth, production, consumption, and exports. The industry produces several food products, such as meat, poultry, fisheries, fruits, vegetables, spices, milk and milk products, alcoholic beverages, plantations, and grains. It also manufactures cocoa products and chocolates, confectionery, mineral water, soy-based items, and high-protein foods.
Since the liberalization in August 1991, the government has proposed and accepted multiple projects, for instance, creating foreign collaborations, joint ventures, 100% export-oriented units, and industrial licences to encourage growth and investment in the food processing industry. Foreign direct investment (FDI) in India was estimated at Rs. 2,934.1 crore (US$ 368.8 million) in FY21.
India is a major producer of food in the world, with a large and growing market. The food and grocery retail market, valued at $11.3 trillion in 2021, is also among the largest in the global economy.
India’s food processing sector is a sunrise sector that has gained prominence in recent years. Major processed food products exported from India include processed fruits and juices, pulses, guar gum, groundnuts, milled products, cereal preparations, oil meals, and alcoholic beverages. India created history in agriculture and processed food exports by exporting products worth US$ 25.6 billion in FY22. Exports of APEDA products stood at US$ 7.4 billion as of April–June 2022, up 31% compared with US$ 5.7 billion over the same period last fiscal, according to the Directorate General of Commercial Intelligence and Statistics.
Furthermore, exports of processed fruits and vegetables grew by 59.1%; cereals and miscellaneous processed items grew by 37.66%; meat, dairy, and poultry products grew by 9.5%; basmati rice grew by 25.5%; non-basmati rice grew by 5%; and miscellaneous products grew by 50%.
The food sector is currently undergoing a transition in India. The Agricultural and Processed Food Products Export Development Authority (APEDA) forecasts that the sector will grow at a compound annual growth rate (CAGR) of 3% between 2022 and 2030.
Food Technology Academic Programs in India: A Historical Perspective
The genesis of the Food Technology academic program in India can be traced back to the establishment of the Imperial Institute for Animal Husbandry and Dairy in Bangalore by the British government. This institute, which is now known as the National Dairy Research Institute (NDRI), played a significant role in the development of the dairy sector in India. One of the notable events at the institute was the training provided to Mahatma Gandhi and Madan Mohan Malaviya in 1927, focusing on dairy cattle management and dairying.
While NDRI later expanded and moved its headquarters to Karnal, the original Bangalore centre continues to offer training programs related to the dairy sector.
The first academic program in Food Technology was initiated at the Institute of Chemical Technology (ICT) in Mumbai in 1943. Initially known as BSc. (Foods and Drugs), the program was later upgraded to a B.Sc. Tech degree course in Food Technology in 1949. This program holds the distinction of being the first food technology program in independent India.
ICT Mumbai has since emerged as a pioneering teaching and research university in the field of chemical and allied areas, including food, polymers, and pharmaceuticals, in India. It has made significant contributions to the advancement of education and research in the field of food technology.
After India’s independence, the development of the agricultural and food sectors became the primary concern of the government. In 1949, the Radhakrishnan University Education Commission appointed rural or agricultural universities as the focal point of the young nation. Post-independence, efforts were made to create new institutes and universities in agriculture and food. The Central Food Technological Research Institute (CFTRI) in Mysore was established in 1950, focusing on scientific research related to the food industry. CFTRI started a master’s program in Food Technology in 1964.
In 1952, IIT Kharagpur established a Department of Agricultural and Food Engineering, marking the first academic department related to food and agricultural engineering. The first agricultural university was established in 1960, Govind Ballabh Pant University of Agricultural and Technology. Jadavpur University in Kolkata established the Food Technology and Biochemical Engineering department in 1964, and began a Bachelor of Technology program in the field in 1964.
In the late 1960s, India adopted the “Green Revolution” to become self-sufficient in agricultural production. This led to significant changes in farm practices, technology, and agricultural production, resulting in higher income for farmers and the development of various industries. This led to the growth of the manufacturing sector, steady job growth, industrialization, and the need for manpower in the food and agricultural sectors.
In the 1970s, several agricultural universities introduced M.Sc. programs in Food Science and Technology, Bachelor of Engineering programs in Agricultural Engineering, and Master of Engineering programs in Food Engineering. Today, India has 64 agricultural universities offering various food-related academic programs, including Food Technology, Food Engineering, Food Science, Postharvest Technology, Horticulture Science, Dairy Technology, Dairy Chemistry, and Dairy Microbiology.
India’s economic policy of direct foreign investment in the food processing sector led to significant growth post-1991. Universities opened up three-year BSc, two-year MSc, four-year engineering programs, and two-year master’s programs in food technology. Post-2000, private players in the education sector began academic programs in food technology. The Ministry of Food Processing Industries established the National Institute of Food Technology & Management (NIFTEM) in 2012, offering an engineering degree program in Food Technology with a blend of management.
The historical development of food technology and related academic programs in India has three trends. The first is IIT Kharagpur, where food engineering programs were developed for agricultural engineering specialization. The second trend is ICT Mumbai and Jadavpur University, Kolkata, where food technology programs were developed as an extension of chemical engineering education. The third trend is CFTRI and agricultural state universities offering M.Sc. programs in food technology after graduation in biological, agricultural, or chemistry fields.
Food technology education in India faces challenges due to differences in infrastructure, laboratory facilities, faculty, teaching and research standards, industrial interface, and curriculum standards. The Indian Council of Agricultural
Research has taken initiatives to harmonize food technology programs in state agricultural universities and developed an online content portal. However, more efforts are needed to develop a food technology education scenario that fosters skilled and knowledgeable manpower.
The growing middle-class population in India has significantly impacted the food sector, with retail chains, online businesses, food delivery platforms, health foods, and emerging urban centres transforming the industry. To meet the needs of emerging food sectors, the younger generation, sustainability issues, and 21st-century challenges, it is crucial to work for paradigm change in food technology education.
Insight by the editor: Firoz H. Naqvi
Food is essential for human survival, socializing, and enjoyment, making it a massive industry. In India alone, the food industry has the potential to attract $33 billion in investment, employ 9 million people, and generate 8,000 direct and 80,000 indirect jobs by 2024. The industry is not just about survival, but also actively enjoys its existence.
But what does it take to get food on your plate, whether at home or in a restaurant? If you want to understand the process that takes food from the field, factory, or rice paddy to your digestive system, people with a Food Science / Technology degree will be the ones to create the perfection for you.
There might be a misconception that studying for a degree related to food is for those who wish to become chefs or work within the catering industry. Of course, if you do want to become a chef, studying a food-related course will help you in your career, but it is by no means essential, whereas the options for Food Science / Technology graduates are far wider-reaching. In fact, you don’t even need to be a good cook to study Food Science and Technology!
Food technology is a specialized branch of science that deals with food production, processing, and distribution. Early research in the field of food technology was confined to food preservation. The discovery of the canning process followed by the formulation of the pasteurization process by Louis Pasteur significantly increased the interest of the scientific community in food technology, paving the way for further study and the discovery of new methods by other scientists.
Since then, the field of food technology has advanced greatly, but we still face new challenges, and to overcome them, we require the assistance of food technologists. In recent decades, India has witnessed significant growth in the field of food processing, leading to an increase in demand for trained and professional food technologists to maintain the high standards of food processing.
There is a need to increase the number of institutes with state-of-the-art food laboratories containing food processing technologies so that students can get hands-on experience. In many instances, due to a lack of communication between food technology institutes and food processing industries, most of the research studies carried out by students never find any application in the food industry.
Arranging seminars and sharing information on research studies between students and professionals from industries can overcome this. Food technology institutes must also update their theory syllabus to follow the latest trends and technologies in the food sector.
The institutes need to encourage or provide their students with more internship opportunities during the academic period so that they can learn about and become familiarized with industries. Institutes can coordinate with food processing industries to arrange industrial visits for students. All these steps should be implemented in order to produce industry-ready candidates from institutions.