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UPPSC FSO Free Mock Test
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UPPSC Food Safety Officer Syllabus 2022
| 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 FSO Objective Questions
You can get branch-wise UPPSC FSO previous year Objective Questions to kick start UPPSC FSO preparation in the right direction. We've launched the UPPSC FSO Objective Questions along with their solution and answer key. You can use them during your UPPSC FSO exam preparation.
UPPSC FSO Exam Books
Candidates planning to appear for the UPPSC FSO exam 2022 must know the Best Books for UPPSC FSO through which they can prepare themselves for the UPPSC FSO online examination. Thus, we have compiled the list of UPPSC FSO Books to make sure that you prepare for the best here.
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