Lok Sabha Question No. 3104 (UNSTARRED), answered on 2025-08-07
Subject: Teaching of Food Processing in Universities/Colleges/Schools
Ministry: FOOD PROCESSING INDUSTRIES
Asked by: Shri Arun Govil

## GOVERNMENT OF INDIA MINISTRY OF FOOD PROCESSING INDUSTRIES

## LOK SABHA UNSTARRED QUESTION NO. 3104

ANSWERED ON 07 TH  AUGUST, 2025

## TEACHING OF FOOD PROCESSING IN UNIVERSITIES/COLLEGES/SCHOOLS

## 3104.  SHRI ARUN GOVIL:

Will the Minister of Food Processing Industries be pleased to state:

(a) whether it is a fact that India is one of the largest producers of fruits and vegetables in the world whereas about 30% of fruits and 20% of vegetables get spoiled in storage, packing and transportation after harvesting and if so, the details thereof ;

- (b) whether the Government is aware that important vegetables like potatoes with high demand round the year are also prone to be spoiled that led to increase the importance of food processing and if so, the details thereof;

(c) whether  the  Government  is  also  aware  of  the  fact  that  food  technology,  nutrition  technology, dietician course, hotel management etc. are taught in the universities, colleges and schools of the country under different names whereas food processing is/has been neglected on this count;

- (d) if so, the details thereof and the reasons therefor; and
- (e) the plan of the Government for teaching food processing along with these courses?

## ANSWER

## THE MINISTER OF STATE FOR FOOD PROCESSING INDUSTRIES (SHRI RAVNEET SINGH)

(a) & (b).   As per the latest report of Agricultural Statistics at a Glance, 2023 published by Ministry of Agriculture and Farmers Welfare, India is the second largest producer of Fruits and Vegetables in the world. The  Ministry  of  Food  Processing  Industries  (MoFPI)  had  commissioned  a  study  through  NABARD Consultancy Services Pvt. Ltd. (NABCONS), namely, 'Study to determine Post harvest losses of Agri Produce in India' in 2022 with reference year 2020-22. The scope of the study was to assess post-harvest losses with respect to 54 crops/commodities selected across the country. The different stages considered for  assessment  of  losses  were  harvesting,  collection,  grading/sorting,  winnowing/cleaning,  drying, packaging, transportation, storage at farm level and at Godown, wholesalers, retailers, processing unit and transport  at  market  level.  The  details  of  estimated  loss  of  fruits  and  vegetables  selected  in  the  study including potato are placed at Annexure-I .

(c) to (e).  The academic programmes such as Food Technology, Nutrition Technology, Dietetics, and Hotel Management are being offered in various universities, colleges, and institutions across the country under different nomenclatures. These courses, though varying in focus, often include components related to food processing, preservation, hygiene, nutrition, and safety. However, the depth and scope of food processing content  differ  significantly  across  disciplines,  with  comprehensive  coverage  typically  found  only  in specialized  food  technology  programs.  In  academic  programs  where  Food  Technology  is  part  of  the curriculum, food processing is already included as a core component. Students enrolled in these programs receive foundational and advanced knowledge on food processing as an integral part of their education.

National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K) and National Institute of Food Technology Entrepreneurship and Management, Thanjavur (NIFTEM-T) are the two autonomous institutes under MoFPI, which offers courses on B.Tech, M.Tech & Ph.D in Food Processing  and  allied  fields.  Further,  CSIR-Central  Food  Technological  Research  Institute  (CFTRI), Mysuru also provides courses like M.Sc. Food Technology and PhD in the areas of Food Science and Technology. Apart from these institutions, there are other central, state and private institutions/Universities offering courses on Food Technology.

*****

## ANNEXURE-I REFERRED TO IN REPLY TO PART (a) & (b) OF LOK SABHA UNSTARRED QUESTION NUMBER 3104 ANSWERED ON 07 th  AUGUST, 2025 REGARDING 'TEACHING OF FOOD PROCESSING IN UNIVERSITIES/COLLEGES/SCHOOLS'

|            |              | Loss Percent                  | Loss Percent               |
|------------|--------------|-------------------------------|----------------------------|
| Category   | Crops        | Total loss in farm operations | Total loss in market level |
| Fruits     | Apple        | 7.87                          | 1.64                       |
|            | Banana       | 5.17                          | 2.40                       |
|            | Citrus       | 5.53                          | 2.18                       |
|            | Grapes       | 5.09                          | 2.05                       |
|            | Guava        | 11.59                         | 3.46                       |
|            | Mango        | 6.03                          | 2.5                        |
|            | Papaya       | 3.77                          | 2.82                       |
|            | Sapota       | 6.22                          | 3.32                       |
|            | Pineapple    | 4.22                          | 1.8                        |
|            | Pomegranate  | 4.09                          | 2.73                       |
|            | Muskmelon    | 4.12                          | 2.71                       |
| Vegetables | Cabbage      | 5.83                          | 2.32                       |
|            | Cauliflower  | 5.76                          | 2.13                       |
|            | Green pea    | 4.67                          | 1.76                       |
|            | Mushroom     | 6.21                          | 0.99                       |
|            | Onion        | 5.31                          | 1.96                       |
|            | Potato       | 5.1                           | 0.86                       |
|            | Tomato       | 8.37                          | 3.25                       |
|            | Tapioca      | 3.39                          | 1.48                       |
|            | Bottle Gourd | 4.69                          | 2.32                       |
|            | Brinjal      | 4.75                          | 2.66                       |
|            | Beans        | 3.68                          | 3.43                       |
|            | Radish       | 3.96                          | 2.5                        |
|            | Capsicum     | 2.60                          | 2.55                       |
|            | Okra         | 3.76                          | 2.25                       |

***