Career Opportunities in Food Processing After 12th

Published by Nilofar Pathan on

There are many Career Opportunities in Food Processing after the 12th. Some of the career prospects for those pursuing food technology courses after the 12th are nutritionist, dietitian, nutritional therapist, process development scientist, food quality officer, food technologist, and more. The expected starting salary ranges from Rs. 3-6 LPA, depending on the course studied and the company.

Food Science

It is a distinct field involving the application of basic sciences such as chemistry and physics, culinary arts, agronomics, and microbiology. It is a broad discipline concerned with all the technical aspects of food, beginning with harvesting, or slaughtering and ending with cooking and consumption.

Food Scientists must use the knowledge of biology, physical sciences, and engineering to study the composition of foods, changes that occur at various stages from harvest through different processes and storage, causes of their spoilage, and the principles underlying food processing. Food scientists deal with the physicochemical aspects of food, thus helping us to understand the nature and properties of food.

Food Processing

It is the set of methods and techniques used to transform raw ingredients into finished and semi-finished products. Food processing requires good quality raw materials from either plant and/or animal sources to be converted into attractive, marketable, and often long-shelf-life food products.

Food Technology

Technology is the science and application of scientific, as well as socio-economic knowledge and legal rules for production. Food technology uses and achievements knowledge of Food Science and Food Engineering to produce varied foods.

Study of Food Technology gives an in-depth knowledge of science and technology and develops skills for selection, storage, preservation, processing, packaging, and distribution of safe, nutritious, wholesome, desirable as well as affordable, convenient foods. Another significant aspect of food technology is to promote sustainability to avoid waste and save and utilize all the food produced and ensure safe and sustainable processing practices.

Knowledge and Skills Needed for Food Processing and Technology

Food as a Material
• Seasonal availability of foodstuff
• Nature and properties of food
• Nutritional content and its analysis
• Cost of foodstuff
• Influence of chemical pesticides, time, moisture, temperature, and additives
• Assessment of the quality of raw foods and ingredients for quality production of food
• Food Hygiene and Food Safety
• Knowledge of Information Technology for contemporary food production
Food Product Development
• Knowledge of food preparation and cooking skills for large-scale food production
• Knowledge of product specifications, and testing it
• Observing and measuring Quality Control as per specifications
• Assessment by sensory methods [by testing and tasting produced foods]
• Industrial practices and manufacturing systems and their control
• Labelling and packaging of marketable product
• Hazard Analysis and Critical Control point. {HACCP}
Recipe Development
• Expertise in cooking
• Knowledge of nature and properties of food
• Uses of ingredients, measuring and weighing them accurately
• Designing, analyzing, and adapting a basic recipe
• Food handling skills
• Food production following hygiene and safety norms
• Handling tools and equipment accurately
• Use of Information Technology for contemporary production
• Innovations in product design and preparation according to consumer perceptions

Preparing for a Career

In the Food industry is involved in processing/manufacture, research, and development (modifying existing food products, developing new products, researching consumer markets, and developing new technologies), ensuring food safety and monitoring food quality, improving quality control procedures, costing to ensure profitable production, and regulatory affairs.

They may specialize in a particular branch of food technology such as beverages, dairy products, meat and poultry, seafood, fats and oils, stabilizers/ preservatives/ colors, food grains, and additives.

A Professional in this area requires Knowledge and Skills about

  • Food science, food chemistry, microbiology, food processing, safety/ quality assurance, good manufacturing practices, and nutrition.
  • Analysis of raw and cooked/manufactured foods for composition, quality, and safety.
  • Food ingredients, and their uses in food preparations and food production on a large scale.
  • Product specifications and food product development.
  • Sensory evaluation and acceptability.
  • Industrial practices, systems control, distribution channels, and consumer purchase patterns.
  • Food packaging and labeling.
  • Ability to use information technology to support product design.
  • Skills in food preparation and cooking.
  • Ability to design, analyze, follow a design brief, and adapt recipes.

After completing the 10+2 or equivalent examination, one can pursue short-term certificate, craft, and diploma courses at various institutes/colleges in different states and the Central Food Technological Research Institute [CFTRI], Mysore.

Such courses are suitable for self-employment and placement in small-scale units of food preservation and processing, and catering establishments. Bachelor’s and Master’s degrees and research qualifications provide the most comprehensive grounding for jobs in the food industry, particularly large-scale units, and for taking up research, training, and entrepreneurship.

Many universities in India and abroad offer graduate and postgraduate degrees in food technology. Institutes are offering post-graduate courses in specialized aspects of Food Processing and Technology like the National Institute of Food Technology and Entrepreneurship Management (NIFTEM) at Sonepat.


The demand for processed, packed and convenient food with prolonged shelf life requires well-trained human resources in the food industry. There is an encouraging, challenging, and rewarding future for professions and careers in Food Technology and Food Processing industry.

As this field requires the application of science and technology to the processing, utilization, preservation, packaging, and distribution of food and food products, it encompasses a diverse range of specializations.

The work of food technologists is mainly in food industries, quality control departments, hotels, hospitals, labeling and packaging industries, breweries/distilleries, soft drink industries, dairy, confectionery, fish and meat processing, fruit and vegetable processing, processing of grains, cereals, millets, rice, and flour mills, etc.

Their expertise is useful in various departments such as purchase and storage, processing/ manufacture, quality monitoring and management, safety assessment, as well as research and development. Besides this, entrepreneurship is a highly rewarding avenue. There are various avenues for employment.

Career Avenues

  • Production Managers
  • Project Implementation
  • Marketing and Sales Personnel
  • Sensory Evaluation
  • Quality Assurance
  • Research and Development,
  • Product Development
  • Project Financing
  • Project Appraisal
  • Teaching and Research
  • Entrepreneurship Development
  • Consultancy
  • Technical Marketing of products
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