Food Industry Capacity & Skill Initiative (FICSI), the sector skill council in the food sector, hereby invites RFP proposals in the form of techno-financial bid from interested and technically qualified agencies/Consultants for conducting Skill Gap Study in the following sub-sectors that are focusing on supply chain, processing, quality assurance, new product development, logistics and sales.
- Fish and Seafood
- Automated Bakery
- Dairy products
- Fruits & Vegetables products
- Food Retail
- Ready to Eat /Ready to Cook
The study will focus on identifying the skills that are currently in demand and forecast the skills that may be required over next 5 years separately for each subsector among the registered units. It will also review the relevant Qualification Packs and Participant’s Handbooks of the FICSI as per the files approved under NSQF and suggest modifications in the model curriculum. The objective is to provide actionable insights
to bridge skill gaps, enhance workforce employability, and support industry growth.
Objectives of the Study
The primary objectives of the Skill Gap Study are:
- Skill Identification: To identify and categorize the specific technical, operational, and soft skills required across various roles in each subsector.
- Manpower Requirement Analysis: To assess the current and projected manpower needs based on the identified skills, including quantitative and qualitative workforce demands across different job roles and geographic regions.
- Gap Analysis: To evaluate the existing skill levels of the workforce against industry requirements and identify gaps that need to be addressed through skilling based on NSQF approved curriculum.
- Recommendations: To provide actionable recommendations for training programs, educational curricula, and policy interventions to bridge the identified skill gaps.
Scope of Work
The selected consulting firms or research organization will undertake a comprehensive study covering the following two verticals:
Forecast the Skills Needed by the Related Industry
- Conduct a detailed analysis of the skills required in the seafood, bakery, and dairy sectors, segmented by:
- Job Roles: entry level workers, semi-skilled, operators, skilled, quality control technicians, supervisors, sales professionals, etc.
- Skill Types: Technical skills (e.g., food processing, equipment handling, quality assurance), soft skills (e.g., teamwork, communication), and emerging skills (e.g., automation, AI & ML, data
analytics, sustainability practices). - Sector-Specific Requirements: Unique skills for each sector, such as fish and seafood processing techniques, baking technologies, or dairy product innovation.
- Map skill requirements to industry trends, including automation, digitization, and compliance with food safety standards (e.g., HACCP, FSSAI, ISO).
- Identify training needs for upskilling and reskilling the workforce to meet current and future demands.
- Analyse the availability of skilled workforce in the market and the role of educational institutions, vocational training centres, and industry-led initiatives in meeting manpower needs.
Submission Process:
Proposals shall be submitted on or before through registered/Speed Post on “Food Industry Capacity & Skill Initiative (FICSI), Shriram Bharatiya Kala Kendra, 3rd floor, 1, Copernicus Marg, Mandi House, New Delhi, 110001” with duly signed (by authorized representative) and scanned copies of the requisite documents (refer RFP document).
Last Date For Submission: 15 July 2025, 05:30 PM IST
