friends muje ak bat puchni he uppsc fso ka exam kis medium me hota and iske liye suggest me best book thanks in advance

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Comment by shweta sharma on October 7, 2014 at 10:45pm

thanks sir

Comment by Sanjeev Sharma on October 1, 2014 at 2:01pm

Medium of paper seems to be English

As per the syllabus, most of the topics are covered in OBJECTIVE FOOD SCIENCE book. 

You can order this book online. Its 6th edition is coming on 15th Oct 14

Uttar Pradesh: Food Safety Officer Exam

   Exam pattern:

                        There are two Papers in the written exam consisting of 400 Marks together.

                               Paper 1: General Studies – 75 questions, 150 marks, 1 hr

                               Paper 2: Main Subject – 125 questions, 250 marks, 2 hr

Main Subject:-  The paper of main subject will include questions on the following topics:-


Chemical constituents of foods:  Desirable and Potentially undesirable food constituents and their importance. Water, carbohydrates, lipids, proteins, vitamins. Minerals: Classes, nomenclature, structure and their chemistry. Enzymes:- Nomenclature, Classification and specificity of enzymes, enzyme Kinetics, enzymes and their role in modification of foods. Single cell protein (SCP). Metabolic Pathways: Carbohydrates, proteins and fats, catabolism and anabolism, Digestion and absorption, Assimilation and Transport of nutrients in human beings.


General characteristics of Microorganism: Classification, morphology, physiology, growth, nutrition and reproduction; Pure culture techniques and maintenance of cultures, control of microorganism. Sources of contamination. Microbiological standards of foods. Food poisoning and food borne infections, Food toxins, food plant sanitation, inspection and control, personnel hygiene, beneficial microorganisms and their utilization in food fermentation. Balance diet, Recommended Dietary Allowances (RDA), Dietary utilization and disturbances, Functions and energy values of foods.


Basal energy metabolism: BV, NPU, BMR, PER calculations, Protein quality as reference protein. Dietary allowances and standards for different age groups, Techniques for assessment of human nutritional status, Causes and preventions of malnutrition. Biochemical, clinical manifestation & preventive measures due to vitamins deficiency. Diseases caused due to food adulteration. Basic knowledge of major Indian crops, their total production, losses in storage, storage of perishable and non-perishable foods.


Storage requirements: Storage environment and its interaction with stored product; temperature and moisture migration. Storage practices (including fumigation and aeration of stored product).


Storage structures for Perishable and non perishables: Bulk storage structures (bins and silos) Modified and Controlled atmosphere storage systems. Technology of fruits and vegetable products: Juices, pulp, Puree, Paste, Ketchup, Sauce, soup, concentrates and powders, Squashes and cordials.


Beverage: Still and carbonated, James, Jellies and Marmalades. Preserves, candies and crystallized fruits. Processing of oilseeds Pretreatments of oilseeds, oil milling, solvent extraction, impurities present in oils and fats. Vegetable oil refining, hydrogenation, enter esterification, processing of de-oiled cake into protein products, textured protein. Peanut butter, Margarine and Spread. Different quality parameters: Peroxide value, Saponification value, Iodine value, acid value, RM value, Polanski value, Adulteration and its detection in oils and fats. Rancidity, auto oxidation and anti-oxidants.


Fluid Milk: Physico-chemical properties, Production and collection, cooling and transportation of milk. Clarification and filtration of milk, pasteurized and homogenized milk.: Whole, Standardized, Toned, Double toned, skim and special milks, Test for milk quality and detection of dairy adulterant. Milk products: cream, butter, Butter oil/Ghee, Cheeses, Curd and Yoghurt, Sweet meat, Ice cream. Evaporated and Condensed milk, milk powders. Indian Dairy Products, Manufacture of casein, and Lactose. Causes and prevention of defects in dairy products. Scientific slaughtering, Tendering and curing of meat, Beef Mutton, Pork Sausages and other meat products. Fish and poultry processing. Physical, Chemical Nutritional and Functional characteristics of Egg. Processing of Egg and egg products.


Principle underlying spoilage and preservation of foods: Low and high temperature, drying and dehydration, chemical, salt and sugar, Radiation, HHP, hurdle technology, Parboiling and Milling of paddy, Quality characteristics, Curing and aging of rice, Processed rice products. Wheat milling into flour and semolina, Flour grades and their suitability for baking purposes, Flour quality, Macaroni products, Baked products: Bread, Biscuits and cakes, Breakfast cereals. Dry and Wet milling of corn, Starches and its conversion products, Malting of barely, beer, wine, cider, vinegar, Milling of legume-pulses. Spices: Composition, Structure and characteristics. Preservation and processing of spices, Processing of Tea and coffee, cocoa processing, chocolate and confectionary products. Concept of food packaging, polymeric, glass, metal packaging materials, Aseptic Packaging. Newer trends, Package printing, Packaging Laws and Regulations, Evaluation of food packaging materials and package performance.


Quality Control/Quality Assurance, Legislation for food safety: National and International criteria, sampling, records, risk analysis and management. Microbial contamination, Nutritional imbalance. Pesticide residues, permitted food additives. Relevant Foods laws: PFA, FPO, SWMA, MPO, AgMark, and BIS Standards. Food Safety and Standard Act (FSSA). Testing food for its safety. The HACCP system and food Safety management systems used in Controlling microbiological hazards. Food standards and Specifications, NAB Land ISO certification requirements.


Comment by madhavi sharma on September 30, 2014 at 9:02pm
i would also like to know the answer

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