The depletion of natural resources and increasing food consumption together with their food waste showing the urge to practice the sustainable food processing. The instrument of sustainable food processing (i-KProM) questionnaire was used to determine the right practices constructs for TVET students' in sustainable food processing and the related predictive factor. This study was conducted in TVET institutional in Perak which offering the Certification of Food Processing and Quality Control. An Exploratory Factor Analysis (EFA) for validity test and reliability test was used to measure the instrument and give an empirical verification of the construct validity and reliability of the questionnaire. Literature search and pilot study within the population were carried out and appropriate item was extracted. Initially, 37 items developed for sustainable food processing practices, however, only 23 items were remaining as an item investigate and 14 items found as not sufficient as required for EFA. For an independent variable of the research, 36 items remain which include five factors extracted. The sustainable food processing instrument (i-KProM) have been approved to have sufficient validity and reliability.