Food for thought

WITH HECTIC schedules in our lives there has been an increase in the demand for convenience foods. Awareness of the need of quality and safety in food with nutrition has risen among people. These factors pose an enormous challenge to the food processing units to come out with appropriate food products that suit the varying needs of the customers. These development demands for the food sector, in order to meet consumer needs is proving a challenge for food scientists and technologists.

There is no denying that the concept of processed foods has caught the fancy of the customers in the recent years. This is mainly due to the reason that they provide enhanced convenience, variety, nutrition and taste.

Main areas of work

Food processing plays a vital role in the conservation and effective utilisation of available food supply. The increasing commercialisation of the agriculture sector has widened the production base industry thus resulting in its importance.

Constant modernisation of machinery plants, automation, advertising, research and development with new and improved products have provided a fresh impetus to the industry.

Food industry in India is broadly divided into the following categories.

The basic or primary food industry: This comprises units engaged in rice and flour milling, legume and oil seed processing, and manufacture of sugar and jaggery.

The processed food industry: This deals with the production of biscuits and bakery goods, confectionery, vanaspati, meat and fish products, fruits and vegetable products, breakfast items, to name a few.

The Work

A practical application of the principles of chemistry, physics, biology, engineering, microbiology, biotechnology and other disciplines of science, for the preservation, processing and handling of food materials. Food technologists, chemists, technicians, engineers and biotechnologists are generally involved in this industry.

The method of processing is dependent on the commodity. This activity involves preparation of raw material for processing. The processing includes chopping, mixing, cooking the food item, the addition of food preservatives, and the final packaging. Hygiene and high quality has to be maintained at all stages.

Major tasks performed

The major tasks in the food processing industry fall broadly into two main areas.

(1) Production department - This job involves supervision of the production of processed foods. The work is generally imparted to a food technologist, who is the key executive in any food processing industry and formulates each and every batch of raw materials received.

This involves devising new techniques for processing, conservation and preservation of foodstuffs, as also the evaluation of its nutritional value.

Food technologists - These people ensure that the product is processed in accordance with the given specifications. It involves the examination of foodstuff, checking for contamination and adulteration, apart from controlling the nutritional value of food. Food technologists can specialise in any of the fields of food processing such as sugar, alcohol, bakery, dairy, oil, fruits, vegetables and the like. The food technologist also undertakes storage stories on the product being sent to the market and ensures that proper hygienic conditions are maintained in the processing plant.

(2) Quality control department - This department is responsible for the isolation, identification and characterisation of food material. Chemists and food technologists are part of this department.

The work in this area is assigned to a chemist/food technologist, who examines all the raw material and every input received in the plant. The work also involves looking after on-line quality control, regular examination of the product procured and despatched.Home economists - Candidates with specialisation in food and nutrition, and dietetics, work for manufacturing companies or food companies. Their work involves testing products and recipes prepared accordingly.

Organic chemists - They render advice on how raw materials may be processed in food.

Biochemists - They study the changes that occur in raw materials during food processing. Based on their observations, they suggest improvements in flavour, texture, storage and quality.

Analytical chemists - They analyse the food products for adherence to quality regulations.

Research and development

The services of scientists are required in the food processing industry, for research and development purposes. Their job also involves conducting various experiments to help improve the yields, appearance, flavour, nutritive value and general acceptability of packaged foods.

Entry and job prospects

There are ample opportunities available for persons with specific skills and abilities. It is essential for candidates to undergo formal training before they enter the industry. All the courses in this field demand a background in science.

Food craft institutes and institutes of hotel management, catering and nutrition conduct one year certificate courses in bakery and confectionery, canning and food preservation. The minimum qualification for the course is Intermediate (+2). There are various Indian universities that offer degree courses in home science, food technology, and food science.

The food processing industry is still developing and offers ample opportunities. Candidates trained in nutrition, pharmacology, bacteriology, toxicology, packaging technology, analytical chemistry, biochemistry and organic chemistry have job opportunities in this area.Foreign qualified post praedial technologists have ample openings not only in India but also abroad especially in South East Asia and the African continent.

PRATIBHA GADHALAY

pratibha.hyd@careercommunity.co.in