MPSC or Manipur Public Service Commission Food Safety Officer (FSO) recruitment exam is being organized for the selection. MPSC FSO Syllabus & Exam Pattern Details for exam are mentioned which is the first and foremost step for the exam preparation. MPSC FSO Syllabus section wise is given which has to be prepared for the exam. Syllabus for MPSC Food Safety Officer exam will include the topics General Studies and Main Subject questions.
MPSC FSO Syllabus & Exam Pattern-
Exam Pattern: The written test is being conducted which is objective type and will contain 200 questions of total 300 marks. The total of 3 Hours is given to write the exam.
After the written exam, personality test of 50 marks is conducted for the applicants.
Exam Syllabus: The section wise syllabus of exam is-
- General Studies- The questions are asked from the current affairs of both national level and international importance, History of India, Geographical aspects of India, All important dates of different events that occur around the globe, political aspects of India, everyday observations based questions, scientific aspects
- Main Subject:
What are the Chemical constituents of foods- Carbohydrates, Lipids, Proteins, Water, Vitamins, Minerals knowledge about their basics.
Enzymes- Enzyme Kinetics, role in foods, Metabolic Pathways, Nomenclature, Classification, Single cell protein (SCP)
Quality Control/Quality Assurance (National and International criteria, sampling, records, risk analysis and management, The HACCP system and food Safety management systems used in controlling microbiological hazards, Microbial contamination, Food standards and Specifications, Nutritional imbalance Pesticide residues, permitted food additives, NAB Land ISO certification requirements, Testing food for its safety, Relevant Foods laws- PFA, FPO, SWMA, MPO, AgMark, and BIS Standards. Food Safety and Standard Act’(FSSA))
General characteristics of microorganism- Nutrition and reproduction, Classification, morphology, physiology, growth, Pure culture techniques and maintenance of cultures, Food toxins, food plant sanitation, beneficial microorganisms, control of microorganism, inspection and control, personnel hygiene and their utilization in food fermentation.
Principle underlying spoilage and preservation of foods will include the dehydration, Radiation, HHP, hurdle technology, Parboiling and Milling of paddy, Quality characteristics, Curing and aging of rice, Flour quality, Macaroni products, Baked products, chemical, salt and sugar, Processed rice products
Indian crops knowledge with storage requirements (Technology of fruits and vegetable products, Storage environment, temperature migration, Margarine and Spread, Different quality parameters, Storage practices, Vegetable oil refining, hydrogenation, Storage structures for both Perishable and non-perishables food, bulk storage structures, enter esterification, processing of de-oiled cake into protein products, Processing of oilseeds Pre-treatments of oilseeds, oil milling, solvent extraction, impurities present in oils and fats, textured protein, Peanut butter)
Fluid Milk knowledge and the questions are asked from chemical properties, Production and collection, cooling and transportation of milk. The processes of Clarification and filtration of milk both pasteurized and homogenized milk, Test for milk quality and detection of dairy adulterant Milk products
Balance diet- Functions and energy values of foods, RDA (Recommended Dietary Allowances), Dietary utilization and disturbances, Basal energy metabolism (Protein quality as reference protein, Dietary allowances and standards for different age groups, Biochemical, Diseases caused due to food adulteration, BV, NPIJ, BMR, PER calculations, Causes and preventions of malnutrition, clinical manifestation & preventive measures due to vitamins deficiency, Techniques for assessment of human nutritional status)