FOOD INDUSTRY JOBS

In 2008, the food manufacturing industry provided 1.5 million jobs. In 2008, about 28,400 establishments manufactured food, with 89 percent employing fewer than 100 workers. Nevertheless, establishments employing 500 or more workers accounted for 36 percent of all jobs.

Food manufacturing workers are found in all States, although some sectors of the industry are concentrated in certain parts of the country. The food manufacturing industry employs many different types of workers. More than half, or 54 percent, are production workers, including skilled precision workers and less skilled machine operators and laborers. Production jobs require manual dexterity, good hand-eye coordination, and, in some sectors of the industry, strength.

Despite the fact that food processing industry in India is at developing stage, it offers exponential career opportunities to trained professionals in food processing as there are nearly 500 million middle and upper class consumers and food processing companies do not want to miss the opportunity. Moreover, the Ministry of Food Processing Industries has ambitious plan to set up more than 500 food parks across India in every parliamentary constituency so that a real food revolution can be brought about and employment can be generated.

With aptitude to work and requisite skills one can find employment in companies, food research laboratories, catering companies, food wholesalers, hospitals, restaurants etc. Higher education and special qualification helps in getting attractive position within the food processing sector. Qualification in home science and specialisations in food technology, nutrition or food services management can help you climb up the ladder in the industry. Similarly, certification in dietetics, applied nutrition, food science and preservation helps candidates advance in career.

Like any industry, food industry too offers varied range of roles and positions to professionals. 

Research Scientists: Research scientists work towards enhancing yield, flavour, nutritive value, etc. of packaged food so that they have greater acceptance among consumers. 

Food technologists: The fundamental work of food technologist is to offer techniques for preservation, conservation and processing of food items to be packaged. Additionally, they check the compliance of procedure during the food processing and ensure that there is no contamination and adulteration. Ensuring top quality nutritional value in the food products by putting quality raw materials is an additional job for a food technologist.

Engineers: The food processing industry is so broad that it employs the services of various engineers for planning, designing, improving and maintaining the entire processing system of a unit.

Organic Chemists: Qualified professionals in organic chemistry working in food processing industry ensure that there is proper method to convert raw materials to processed food.

Biochemists: Looking after the flavour, texture, storage, quality of packaged food products, biochemists ensure that there is nothing the consumers have to complain about.

Analytical Chemists: Working as quality analyst and checker, analytical chemists ensure prime quality packaging of foods and beverages.

Home Economists: Ensuring congruency of the instructions on the containers and the food products contained in it is the job of home economists.

Managers and accountants: Besides technical professionals, non-technical jobs such as managers and accountants work towards the management of the processing unit and in the supervision of the production process.

As the food manufacturing industry increases the automation of production tasks, a growing number of workers are operating machines. For example, food batch makers operate equipment that mixes, blends, or cooks ingredients used in manufacturing various foods, such as cheese, candy, honey, and tomato sauce. Dairy processing equipment operators process milk, cream, cheese, and other dairy products. Cutting and slicing machine operators slice bacon, bread, cheese, and other foods. Mixing and blending machine operators produce dough, batter, fruit juices, or spices. Crushing and grinding machine operators turn raw grains into cereals, flour, and other milled-grain products, and they produce oils from nuts or seeds. Extruding and forming machine operators produce molded food and candy, and casing finishers and stuffers make sausage links and similar products. Bottle packers and bottle fillers operate machines that fill bottles and jars with preserves, pickles, and other foodstuffs.

Still other workers directly oversee the quality of the work and of final products. Supervisors direct the activities of production workers. Graders and sorters of agricultural products, production inspectors, and quality control technicians evaluate foodstuffs before, during, or after processing.

Qualitycontrol and quality assurance are vital to this industry. Food safety programs have been adopted as issues of chemical and bacterial contamination and new food-borne pathogens remain a public health concern. For example, a food safety program called Hazard Analysis and Critical Control Point (HACCP) focuses on identifying hazards and preventing them from contaminating food in early stages of meat processing by applying science-based controls to the testing of food products—from their raw materials to the finished products. The program relies on individual processing plants developing and implementing safety measures along with a system to intercept potential contamination points.

Foodproduction supervisors are involved in either the daily operations of food processing or the design of processing equipment. Food production supervisors may oversee the daily operations of food processing. Their job may be to ensure that production meets health, sanitation, and quality standards set by the corporation, food industry, and government agencies.

Foodscientists apply their knowledge of biology, chemistry and engineering to develop and improve foods. They may alter a food product's nutritional value, flavor, texture or appearance, as well as its packaging and production processes. Food scientists generally work for federal government agencies, food processing companies and academic institutions.