UPPSC Food Safety Officer (FSO) Online Mock Test, Question Paper, MCQ

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UPPSC Food Safety Officer (FSO) Online Mock Test
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UPPSC Food Safety Officer (FSO) Online Mock Test : Available Now
UPPSC Food Safety Officer Question Paper and MCQs
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UPPSC Food Safety Officer Question Paper and MCQs : Available Now
UPPSC Food Safety Officer Syllabus
Chemical constituents of foods : 
1. Desirable and Potentially undesirable food constituents and their importance
2. Water
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals
8. Classes
9. Nomenclature
10. structure and their chemistry. Enzymes : Nomenclature
11. Classification and specificity of enzymes
12. enzyme Kinetics
13. enzymes and their role in modification of foods
14. Single cell protein ( SCP )
15. Metabolic Pathways
16. Carbohydrates
17. proteins and fats
18. catabolism and anabolism
19. Digestion and absorption
20. Assimilation and Transport of nutrients in human beings.
General characteristics of microorganism : 
1. Classification
2. morphology, physiology
3. growth
4. nutrition and reproduction
5. Pure culture techniques and maintenance of cultures
6. control of microorganism
7. Sources of contamination
8. Microbiological standards of foods
9. Food poisoning and food borne infections
10. Food toxins
11. food plant sanitation
12. inspection and control
13. personnel hygiene
14. beneficial microorganisms and their utilization in food fermentation
15. Balance diet
16. Recommended Dietary Allowances ( RDA )
17. Dietary utilization and disturbances
18. Functions and energy values of foods
19. Basal energy metabolism: BV
20. NPU
21. BMR
22. PER calculations
23. Protein quality as reference protein.
Technology of fruits and vegetable products : 
1. Juices
2. pulp
3. Puree
4. Paste, Ketchup
5. Sauce, soup
6. concentrates and powders
7. Squashes and cordials
8. Beverage
9. Still and carbonated
10. James
11. Jellies and Marmalades
12. Preserves
13. candies and crystallized fruits
14. Processing of oilseeds Pretreatments of oilseeds
15. oil milling
16. solvent extraction
17. impurities present in oils and fats
18. Vegetable oil refining
19. hydrogenation
20. enter esterification
21. processing of de-oiled cake into protein products
22. textured protein
23. Peanut butter
24. Margarine and Spread
25. Different quality parameters
26. Peroxide value
27. Saponification value
28. Iodine value
29. acid value
30. RM value
31. Polanski value
32. Adulteration and its detection in oils and fats
33. Rancidity
34. auto oxidation and anti-oxidants.
Fluid Milk : 
1. Physico-chemical properties
2. Production and collection
3. cooling and transportation of milk
4. Clarification and filtration of milk
5. pasteurized and homogenized milk.: Whole
6. Standardized
7. Toned
8. Double toned,
9. skim and special milks
10. Test for milk quality and detection of dairy adulterant
11. Milk products
12. cream, butter
13. Butter oil / Ghee
14. Cheeses
15. Curd and Yoghurt
16. Sweet meat
17. Ice cream
18. Evaporated and Condensed milk,
19. milk powders
20. India
21. Dairy Products
22. Manufacture of casein
23. and Lactose
24. Causes and prevention of defects in dairy products
25. Scientific slaughtering
26. Tendering and curing of meat
27. Beef Mutton
28. Pork Sausages and other meat products
29. Fish and poultry processing
30. Physical, Chemical Nutritional and Functional characteristics of Egg
31. Processing of Egg and egg products.
Principle underlying spoilage and preservation of foods :
1. Low and high temperature, drying and dehydration
2. chemical
3. salt and sugar
4. Radiation
5. HHP, hurdle technology
6. Parboiling and Milling of paddy
7. Quality characteristics
8. Curing and aging of rice
9. Processed rice products
10. Wheat milling into flour and semolina
11. Flour grades and their suitability for baking purposes
12. Flour quality, Macaroni products
13. Baked products
14. Bread, Biscuits and cakes
15. Breakfast cereals
16. Dry and Wet milling of corn
17. Starches and its conversion products
18. Malting of barely
19. beer
20. wine
21. cider
22. vinegar
23. Milling of legume-pulses
24. Spices: Composition
25. Structure and characteristics
26. Preservation and processing of spices
27. Processing of Tea and coffee
28. cocoa processing
29. chocolate and confectionary products.
UPPSC Food Safety Officer Exam Pattern 2020
Preliminary Exam
Duration : 60 Minutes
 
S.No. Subject No.of Question Marks
1 General Knowledge 75 150
  Total 75 150

Main Exam
Duration : 120 Minutes
 
S.No. Subject No.of Question Marks
1 Food Technology 125 250
  Total 125 250

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