Agripreneurship Training in Food Processing for Startups | ICAR-IARI 2025

ICAR-IARI’s agripreneurship training in food processing for startups equips aspiring food entrepreneurs with modern technologies, enhancing productivity, safety, and innovation.

India’s agricultural landscape is witnessing a transformative wave as agripreneurship training in food processing for startups gains momentum. The Indian Council of Agricultural Research (ICAR) – Indian Agricultural Research Institute (IARI), in collaboration with its ZTM-BPD unit, successfully organized a six-day intensive training program from 8th to 13th September 2025 on Recent Avenues in Food Processing for Agritech Startups.

The initiative focused on equipping budding food entrepreneurs and agritech startups with cutting-edge knowledge, practical skills, and hands-on experience, emphasizing technologies that improve food safety, quality, and nutritional value. The program also highlighted the potential of startups in bridging gaps between farm production and market access, contributing to sustainable agricultural growth.

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Empowering AgriTech Startups for Sustainable Growth

Dr. Ch Srinivasa Rao, during the inaugural address, emphasized that AgriTech startups are pivotal in modernizing Indian agriculture. “Innovations in food processing can enhance farm productivity, minimize post-harvest losses, and provide farmers fair access to markets. This approach not only strengthens the agri-economy but also ensures food security for the nation,” he stated.

To further support this vision, ICAR-IARI released a comprehensive training manual, serving as a valuable resource for startups aiming to venture into the food processing sector.

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Diverse Participation and Expert Guidance

The program attracted 33 enthusiastic participants—3 female and 30 male—from 12 states, reflecting diverse educational backgrounds and regional experiences. The curriculum spanned emerging areas of food processing, with a strong emphasis on technologies like:

• Extrusion and nanocellulose extraction in food processing
• Cold plasma and microwave-assisted processing
• Ozonation and UV processing for food safety

Each session was designed to provide hands-on exposure and practical insights, aligning technological innovations with market demands for safe, nutritious, and competitive food products.

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Hands-On Learning and Industrial Exposure

Participants engaged in interactive lectures, demonstrations, and training sessions led by faculty from the Division of Food Science and Post-Harvest Technology. A key highlight was the exposure visit to a food processing unit in Aterna, Sonipat, offering participants first-hand experience of industrial-scale applications of modern processing technologies.

Dr. Viswanathan Chinnusamy, Joint Director (Research), ICAR-IARI, in the valedictory address, reinforced the crucial role of food processing in enhancing food and nutritional security. He highlighted that effective adoption of innovative techniques not only raises farmer incomes but also contributes significantly to India’s economic growth.

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Spotlight on Innovative Food Processing Technologies

The program placed particular focus on innovative food processing technologies for startups, aiming to develop practical skills among aspiring entrepreneurs. Techniques such as extrusion and nanocellulose extraction help in improving food texture and nutritional content, while cold plasma, UV processing, and microwave-assisted methods ensure safety and prolong shelf life.

According to recent ICAR studies, integrating these technologies into small- and medium-scale enterprises can reduce post-harvest losses by up to 20% and improve product marketability—critical metrics for agritech startups seeking investment and scalability.

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Benefits for Aspiring Food Entrepreneurs

The agripreneurship program provided participants with:

• Practical training on cutting-edge processing methods
• Exposure to industrial food processing units
• Networking opportunities with experts and fellow entrepreneurs
• Guidance on business development and market alignment
• Strategies for innovation in agri-food startups

By equipping the next generation of food entrepreneurs, ICAR-IARI aims to strengthen India’s startup ecosystem in the food sector, ensuring that modern processing technologies are accessible, scalable, and economically viable.

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Key Insights and Takeaways

Experts emphasized that the future of Indian agriculture depends on the integration of modern technology with traditional farming practices. For instance, cold plasma and UV processing for food safety have proven effective in reducing microbial contamination in perishable goods without compromising nutritional content. Similarly, techniques like extrusion and nanocellulose extraction in food processing help startups create value-added products for health-conscious consumers.

Startups trained under this program are better positioned to innovate and compete in domestic and international markets, fostering sustainable growth, employment, and resilience in the agri-food sector.

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Conclusion

ICAR-IARI’s initiative demonstrates that focused agripreneurship training in food processing for startups is more than just a learning opportunity—it is a critical enabler of India’s agricultural transformation. By combining technological expertise, industrial exposure, and market-aligned insights, aspiring food entrepreneurs are empowered to build startups that are innovative, sustainable, and socially impactful.

For entrepreneurs seeking to explore food processing techniques further, additional resources are available, including detailed guides on emerging technologies, practical MCQs, and interactive learning modules on NCERT Courses, Current Affairs, and Notes. Videos, syllabus details, and free PDFs can also be accessed for holistic learning and skill development.

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FAQs

1. What is agripreneurship training in food processing for startups?
   A specialized program designed to equip aspiring food entrepreneurs with modern food processing skills and industrial knowledge.
2. Which technologies are covered in ICAR-IARI’s food processing training?
   Extrusion, nanocellulose extraction, cold plasma, UV processing, microwave-assisted methods, and ozonation.
3. Who can participate in agripreneurship training programs?
   Individuals and startups from diverse educational backgrounds interested in agri-food entrepreneurship.
4. How does innovative food processing technologies for startups benefit farmers?
   By reducing post-harvest losses, enhancing product quality, and providing better market access.
5. What is the duration of the ICAR-IARI food processing training program?
   The program typically lasts six days, combining lectures, hands-on training, and field visits.
6. Are there exposure visits included in the program?
   Yes, participants visit industrial food processing units to gain practical insights.
7. How does cold plasma and UV processing for food safety work?
   These technologies reduce microbial contamination without affecting nutritional content.
8. Where can I access additional resources for agripreneurship training?
   Resources are available on NCERT Courses, Notes, and MCQs.
9. What are the main outcomes of agripreneurship training?
   Improved entrepreneurship skills, knowledge of modern food processing, and enhanced market readiness.
10. Can agripreneurship training in food processing for startups help secure funding?
    Yes, startups with technological expertise and practical insights are more attractive to investors.