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Tender For Conduct Skill Gap Study In Various Food Sub-Sectors; Heres All You Need To Know • Conduct d detailed analysis of the skilb required in the seafood, bdkery, and dairy sector*. segmented by: • Job Roles: entry level workers, semi-skilled, operators, skilled, quality control technicians. s_i.jr, ^>rs, sales professionals, etc. • Ski! Types: Technical skills (e.g., food processing, equipment handfcng, quality assurance), soft skilb (e.g.. teamwork, communication), and emerging skills (e.g., automation, AI & ML data analytics, SusUtoabiity 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
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