Category: Food Science & Technology Certification Program

At present, the food tech industry is currently valued at USD $39.71 billion. This can reach USD $65.4 billion by the end of the year as the Govt. of India and IBEF stated in its reports.

A DIPP report said that the Indian Food Processing sector has about USD $6.7 billion as FDI between the years 2000 (April) and 2015 (December). The investments are poised to reach the value of USD $33 million in the next 10 years.

To add to this investment factor, another thing to consider is the opportunity factor. This is based on the data from the Ministry of Food Processing Industries. To add, it reports that 42% of the Indian Food Processing Industry is still unorganized (D&B). Meaning to say, opportunities are up for grabs for prospective entrepreneurs.

All in all, the signs are very promising for the future within the food industry in India.

Following key points might change your mind. These are based on IBEF and  MakeInIndia websites:

• The country ranked 6th in the World in terms of agricultural product exports in the year 2013
• India lands 2nd in terms of having the largest arable land in the world
• The country possesses 20 agroclimatic regions; it has all 15 possible major climates, and it has 46 of the overall 60 possible soil types worldwide
• The food processing sector contributed INR 845.22 billion to the GDP in 2012-2013
• Food Processing Industry also has the major employment intensive sectors in the country
• Food constitutes 38.5% and 48.6% of the total household consumption expenditure in 2011-2012
• The growing population is one huge factor in the increase in India’s overall food consumption
• One-third of the population will be living in urban areas by 2020, resulting in an increase in branded, packaged, and ready-to-eat or ready-to-drink items
• Food Processing has been recognized as a priority sector
• Services of pre-conditioning, pre-cooling, ripening, waxing, retail packing, labeling of fruits and vegetables have been exempted from Service Tax
• The food processing sector has a lot of exemptions and rebates are available. These include transportation costs, taxes, customs duty, and central excise duty
• Various investment opportunities are available
• 100% FDI is permitted in the automatic route for most food products
• Many foreign players worldwide are interested to invest in the Indian Food Processing sector
• There is demand for Food Tech Startups

Conclusion

To sum it all up, if you are a foodie and totally interested in science and maybe about technology, then you must consider and include in your goals a career in Food Science and Technology.

The Food and Beverage industry in the country has been consistently rising and increasing and is fast-becoming of the top ones. Plus, it might not end anytime soon as we all know that all human beings and even all creature with life need to eat and drink in order to survive.

In other words, you likely will land a good-paying job in the food industry as long as you have the required education and training, whether here or abroad. The education and training in the food industry are very crucial to your career. This short-term course willl help you earn a certificate, which will be an add-on to your CV.

The bottom line here is that Food Science and Technology is here to stay, not only in India but anywhere around the world. It is one of the applied sciences that becomes even more in demand as the time goes by. If you land a career in this industry, you are a vital member of making sure that the food that people consume not only in your country but worldwide is safe and has the best nutrients one can get in a processed food and similar items.

So, Dive into this course ahead, 15+ Modules are waiting for you wherein the instructions have discussed about various aspects of Food Science & Technology.

Happy Learning!

Here, a collection of papers about the globalization of food science and technology are discussed according to the special issue of the International Journal of Food Science and Technology (IJFST).

The globalization of food science and technology has not been remarkably at the front line of research agendas at any other time like now. The center of interest is still on the usage of food by-products, exhibited by the possibility of developing added-value products from bio-refinery processes (Esteban and Ladero, 2018), or the meat sector’s co-products in order to enhance human nourishment (O’Flaherty et al., 2019). The connection between food and human nutrition has always been an active topic in the International Journal of Food Science & Technology, including topics such as protein digestion to create functional peptides (Spiric et al., 2018), the phytochemical manipulation of enzyme activity involved in nutrient release (Wadhawan, Tripathi, and Gautam, 2018), or controlling the glycaemic impact of gluten-free foods (Giuberti, and Gallo, 2018). Food safety in terms of evaluation of possible contaminations such as glyphosates in foods (Gelinas, Fleur, and Carole, 2018), biofilm production from lactobacilli (Olszewska, Nynca, and Białobrzewski, 2019), the control of microbial foodborne pathogens (Rubio et al., 2018), or novel mass spectrometry procedures for food authenticity (ElMasry et al., 2019) has also been other popular research areas.

Additionally, several scientists have discussed innovations in food science like alternative algal material in food products (Dang et al., 2018), functional food ingredients including cereal-based and legume components (Duta, Culetu and Sozer, 2019), encapsulation technologies (Nizori et al., 2018), or food processing methods like thermal or non-thermal processes (Zhang et al., 2019). The chemical structure of these ingredients has been shown to be essential in appreciating the role of phenolic compounds (Quan et al., 2018), antioxidant properties (Haileslassie, Tyler, & Henry, 2019), and protein composition (Bravo‐Nuñez et al., 2018) on consumer insight of a number of foods (Harrison, 2018).

The articles listed below will be free to view until the end of 2020, which includes research activities from authors representing research from 17 countries, illustrating the global reach of food science and technology. The papers are as follows:

• A biorefinery perspective: Food waste as a source of value‐added chemicals and materials
• A review: Non‐thermal technologies and its current and future application in the food industry
• A review: Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods
• A review: Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes
• Comparison of chemical profile and antioxidant properties of the brown algae
• Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo, and kiwi) juices during in vitro‐simulated gastrointestinal digestion
• Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal, and sensory properties of gluten‐free oat and faba pasta
• Real‐time quality authentication of honey using atmospheric pressure chemical ionization mass spectrometry (APCI‐MS)
• Biofilm formation by lactobacilli and resistance to stress treatments
• Antimicrobial activities of high molecular weight water‐soluble chitosans against selected gram‐negative and gram‐positive foodborne pathogens
• In vitro regulation of enzymatic release of glucose and its uptake by Fenugreek microgreen and Mint leaf extract
• Wheat preharvest herbicide application, whole‐grain flour properties, yeast activity, and the degradation of glyphosate in bread
• Incorporation of gluten and hydrolyzed gluten proteins have different effects on dough rheology and cookie characteristics.
• In vitro digestion and characterization of 2S albumin and digestion‐resistant peptides in pecan
• Impact of pre‐treatment (germination or soaking) on nutrient and anti‐nutrient contents, time for cooking, and cooked red dry bean acceptability (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia
• Impact of varying hydrocolloid proportions on encapsulation of ascorbic acid by spray drying
• Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model.
• Sustainability in the food supply chain: a 2020 vision

The popularity of food science & technology is growing as the day goes by. Two factors that contribute to this is the rapid urbanization and lifestyle changes that are happening across the globe. Food Science is multidisciplinary in nature; it’s the same with Pharmacy, Biomedical Science, or even Translational Science.

We already know that Food Science is involved with chemistry (inorganic, organic, and physical), microbiology, biochemistry, chemical, nutrition, and process engineering. Thus, the holy grail of this branch of food science is understanding biochemistry and chemistry of each of the food components, including carbohydrate, proteins, fats, vitamins, minerals, and water. Therefore, it is just but understandable that only highly qualified and trained Food Scientists get into the industry.

One thing that might have contributed to this is the fact that the advancements in technology have an effect on our daily life, making us busier than we ever have. Thus, the demand too easy-to-prepare and ready-to-eat drinks and meals have also increased as well. These drink and meals should be high quality, partnered with safety and nutrition value.

As a result, there is once again a need for advancements and developments in technology worldwide. Thus, food science and food technology go hand in hand.

Requirements For A Career In The Food Science & Technology Industry

So, now, that we have the overview of  Food Science and Technology settled. It is now time that we tackle what it takes for someone to get into the Food Industry. What are the needed education and training?

Well, in a nutshell, you need to have a background in Physics, Chemistry, and Biology (PCB) combination and Mathematics in your 10+2. When talking about it in the bachelor’s degree level, one should get a three-year or four-year degree courses in the fields of Food Science or Food Technology, Food Science and Technology, or Food Science and Agriculture, depending on what’s available on the school you are choosing.

If none of these courses are available at where you are studying or plan to study, then you can choose from these alternative courses: Biotechnology, Biochemistry, Microbiology, Chemical/Process Engineering, Organic Chemistry, Pharmaceutical Sciences, Nutrition, etc.

On the other hand, if you are looking to have a career in QC and QA or R&D, you need to have a higher degree, maybe a master’s degree or a Ph.D. Doing this will give you more advantage and an edge, especially when you decide to pursue a higher degree from a school abroad. On the other hand, if you are leaning toward a career in sales and marketing roles, such as product or brand management, then getting an MBA might help you achieve just that.

Lastly, if you are planning on a career as a Nutritionist or Dietician, there’s good news for you. You might not always need to get a higher degree after you achieve a bachelor’s degree. There are other options you can do, like getting certificates or PG Diploma courses that are in the fields of Nutrition or Dietetics.

The following are some of the top Universities & Colleges in India where you can get degree in Food science & technology:

• Central Food Technological Research Institute (CFTRI)
• National Institute of Food Technology Entrepreneurship and Management (NIFTEM)
• Indian Institute of Crop Processing Technology (IICPT)
• National Agri-Food Biotechnology Institute (NABI)
• Food and Drug Toxicology Research Centre (FDTRC)
• National Institute of Nutrition (NIN)
• Indian Institute of Toxicology Research (IITR)
• Indian Agricultural Research Institute (IARI)
• Department of Food Science and Technology, Pondicherry University
• International Life Sciences Institute – India (ILSI)
• IISER – Pune

Best Food Tech Degree Collesges in The USA:

• Cornell University
• The University of Illinois at Urbana Champaign
• Texas A&M University
• UC Davis
• University of Florida

Best Food Tech Colleges in Other countries:

• University College Dublin
• University College Cork
• Dublin Institute of Technology
• University of Copenhagen
• Denmark Technical University

Salary Structure In Food Industry In India

Now, here is the part that we have all been wanting to get a sneak peek of. Of course, we want to know the salary structures in the food industry, at least in India. So allow us to take you through a short journey to the salary structures.

For starters, a Food Technologist or sometimes called food scientist can earn an average between INR 20,000 and 25,000 per month in India. If you stay in the field for at least five years, you can earn between INR 500,000 and 740,000 annually. With more years of experience, at least 10 years of it at least, you can very much expect an annual salary of between INR 900,000 and 1,180,000.

If you are planning a career in the manufacturing industry, here’s the salary structure. It is approximately equivalent to those who decide to be involved in the R&D or QC/QA function. If you’re someone you are a travel enthusiast, then Food Inspector role is the best one for you. Next, if academic roles are your interest, then you should know that the pay will depend on the University pay scales.

There will be extra incentives for those in the Sales & Marketing field. Without the incentives in mind, the salary levels are usually 20% to25% higher than those in the R&D and QC/QA field.

Lastly, for the nutritionists and dieticians, the average annual wage is INR 210,000 for starters while Nutrition Managers can earn up to an average of up to INR 750,000 per year. As a nutritionist or diet counselor, you can also do freelancing, either on the side or as your main source of income.

Recently, you might have noticed the significant rise in the field of Applied Biological Sciences. In fact, many individuals have become more interested in this field due to its dynamic and interesting nature and of course its direct implications to a human being’s life.

Most of us would think of Biomedical Science when one talks about Applied Biological Sciences. This is normal because it is one of the most popular branches. However, tailing it is the Food Science and Agriculture, which has also been gaining a lot of attention recently. This branch though is wide-ranging and interdisciplinary, and thus, requires a comprehensive discussion. This is what this course aims to do – provide you with an overview of the Food Science and Technology, where the world of Sciences meets the world of food.

Food Science Defined

First and foremost, let us discuss and try to explain what food science is. To give you a glimpse of what it is about, allow us to define it in a way that is easy to understand and uncomplicated. Food science is another area in applied sciences that involves the basics of biochemistry, chemical engineering, and physical sciences in order to be able to understand the biological, chemical, and physical nature of food. To make it even simpler to comprehend, food science (or some call it food science and technology) is the study involving the manufacturing, processing, treatment, preservation, and distribution of food.

Like every other field in applied science, the main objective of food science ti to be able to understand the principles and the processes involved in food, from the manufacturing up until the distribution. Understanding these processes will allow the team to come up with steps, suggestions, and other processes that would improve the food quality for the consumers – the general public. Therefore, the next time you see a food item while doing your grocery, just put in mind that it has undergone scrutiny from a food scientist, food technologist, or food engineer or all of the above. This is to help ensure that what you are feeding your body is not toxic and poisonous.

Food Science, Food Technology & Food Engineering

A lot of people, especially those who are not familiar with this field, get confused with terminologies and the scopes covered in food science, food technology, and food engineering. Truth be told, these three are overlapping; however, there are few subtle differences. We will not be explaining each in detail but allow us to illustrate the three the best we can, so you will have a picture. The following have been adopted form research gate.

• Food Technology: Talks about how one can use fire to cook food
• Food Science: Discuss the effects of burning wood. That is, it can produce heat, water, and carbon dioxide. To add further, it also explains how heat denatures the proteins in food.
• Food Engineering: This explains why building a fireplace and chimney can make cooking easier without having to fill the room with smoke.

Hopefully, the illustrations above would make it a bit clearer. But for the purpose of this article, let us all take the three as one and use Food Science & Technology moving forward.

The Need For Food Science & Technology

One fact cannot be denied: All forms of life need food to survive. It is a basic necessity, especially for human beings, just like clothes, shelter, education, and healthcare.

If you take a look at it, the majority of the food items are biological in nature. However, the processes involved after, including harvesting, processing, distribution, storage, and preparation, are complex. It requires someone to have a broad-based knowledge and training in order to understand the entire process and to be able to solve problems.

The person responsible for making our food safe and nutritious are called food scientists. They are also the ones responsible for coming up with innovative packaging. In other words, food scientists are the ones doing the dirty job so we can maximize our food resources and minimize waste of resources.

Because of the advent of technology, and of course, the existence of food scientists, the evolution of the food system worldwide has been tremendous. These and so much more are thanks to food science and technology. In fact, because of this field of applied sciences, our processed food items have become healthier to consume and move conveniently too for everyone!