RPSC Food Safety Officer Syllabus, RPSC Food Safety Officer MCQ, RPSC FSO Best Book
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RPSC Food Safety Officer Exam Syllabus 2022
Unit I
1. Chemical bonds and forces
2. Aliphatic and Aromatic hydrocarbons
3. Chemical Equilibrium
4. Preparation and properties of alcohol, phenols, aldehydes, amines. Etc.
5. Different methods of purification
6. Solutions
7. Surface chemistry
Unit II
1. Types of microorganism associated with food
2. Microbiological standards
3. Sources of microorganism in food
4. Important food spoilage microorganisms
5. Food fermentation
6. Dairy Fermentation
7. Fermented foods
8. Manufacture of vinegar, soya sauce, beer, wine, and traditional Indian food
Unit III
1. Biomolecules
2. Vitamins and their types
3. Enzymes
4. Plant alkaloids and their uses
5. Minerals
6. Animal and plant toxins
7. Toxic substances and their metabolism
Unit IV
1. Plants and animal products used as food by human
2. Culture of animals used as a food
3. Eukaryotic and Prokaryotic cells
4. Human Physiology
5. Respiration
6. Excretion
7. Circulatory system
8. Nervous system
9. Muscular system
10. Reproductive system
11. Endocrine system
12. Immune system
13. Diseases
Unit V
1. Genetically modified plants and animals
2. Plant and animal tissue culture
3. Importance of GM-crops and their products
4. Environmental biotechnology- pollutants
5. Biomagnification and microbial bioremediation
6. Statistical analysis
Unit VI
1. Agriculture with emphasis on Rajasthan
2. Soil Fertility and management of problematic soil in Rajasthan
3. Introduction to Dry Land farming and Agroforestry
4. Production techniques of important field crops
5. Horticulture crops
6. Medicinal crops
7. Important diseases and pests of major crops
8. Importance of agriculture marketing
9. Seed science and crop physiology
Unit VII
1. Importance of Livestock in the economy of Rajasthan
2. Fundamentals of livestock and poultry production
3. Artificial insemination and Pregnant animal management
4. Important diseases of livestock and their management
5. Present status of Milk and milk products
6. Milk production and quality of milk
7. Milk processing and packaging
8. Dairy equipment and utilities
9. Livestock products
Unit VIII
1. Present status of Food technology in India and Rajasthan
2. Food preservation and processing methods
3. Importance of Postharvest physiology of fruits and vegetables
4. Technology for processed products
5. Postharvest physiology
6. Types and functions of packaging material used in fresh and processed food
7. Food laws
8. Hygiene and sanitation
General Knowledge
1. Pre and early history of Rajasthan
2. Prominent rulers and dynasties
3. The Emergence of modern Rajasthan
4. Tribal and peasants movements of the 20th century
5. Political struggle of the 20th century
6. Integration of Rajasthan
7. Age of Rajput
8. Visual Art of Rajasthan
9. Sculpture traditions of Rajasthan
10. Schools of painting of Rajasthan
11. Folk music and musical instruments of Rajasthan
12. Folk dance and folk drama
13. Religious cults, saints and folk deities of Rajasthan
14. Literature of Rajasthani language
15. Dialects and their distribution in Rajasthan
16.. Geography of Rajasthan
17. Major forest types and distribution
18. Climatic and agro-climatic regions
19. Demographic characteristics
20. Economy of Rajasthan
21. Power resources
22. Major agro-based industries
23. Agro-food parks
24. Unemployment
25. Current affairs of the state
26. National and International events of importance
27. National and International Organisations
28. Important persons
MCQ Buy RPSC Food Safety Officer Exam
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