FSSAI Technical Officer Syllabus 2022

FSSAI Technical Officer Syllabus 2022

General Aptitude

General Intelligence : 

1. Similarities, and differences, 
2. space visualization, 
3. problem-solving, 
4. analysis, 
5. judgment, 
6. decision making, 
7. visual memory, 
8. discriminating observations, 
9. relationship concepts, 
10. arithmetical reasoning, 
11. verbal and figure classification, 
12. arithmetical number series, 
13. non-verbal series, etc.

General Awareness : 

1. History, 
2. Culture, 
3. Geography, 
4. Economic scene, 
5. General Polity including Indian Constitution, 
6. sports and scientific research, etc. 

English language Comprehension : 

1. vocabulary, 
2. grammar, etc. 
3. Would include questions on comprehension, on word substitution, 
4. synonyms, and antonyms, 
5. spelling error, 
6. spotting errors in sentences, 
7. grammar –noun, 
8. pronoun, 
9. adjectives, 
10. verbs, 
11. prepositions, 
11. conjunctions, 
11. use of ‘a’ ‘an” and ‘the’, idioms and phrases, etc.

Computer Literacy : 

1. MS office (word, excel, powerpoint) including basic commands, 
2. Google Doc, 
3. emails,
4. commonly use social media handles (Whatsapp, FB, Twitter, etc). would be tested.

Functional Knowledge - Indicative Syllabus

1. Indian and International Food Laws
2. Food Safety and Standards Act of India, 2006
3. FSS Rules and Regulations
4. Overview of other relevant national bodies
5. International Fodd Control Systems/Laws, Regulations and Standards
6. Important National and International Accreditation bodies

Role, Functions, Initiatives

1. Genesis and Evolution of FSSAI
2. Structure and Functions of Food Authority
3. Overview of Systems and Processes in Standards, Enforcement and Ecosystem etc.,
4. Training and Capacity Buiding
5. Role of State Food Authorities

Principles of Food Preservation, Processing and Packaging

1. Food Processing Operations, Principles, Good Manufacturing
2. Overview of food preservation methods and their underlying principles
3. Overview of food packaging methods and principles including novel packaging 

Principles and Basics of Food Chemistry and their role in Human Nutrition

1. Structure and functions of macro and micronutrients
2. Role of macro and micronutrients in human nutrition
3. Overview of food additives with respect to their technological functions
4. Overview of anti-nutritional factors and their removal from foods
5. Overview of enzymes as food processing aids
6. Overview of nutraceuticals and functions foods
7. Overview of food contaminants and adulterants and their effects on human health
8. Food allergens and allergenicity
9. Importance of diet in alleviating health risks, especially non-communicable diseases

Food Microbiology & General Principles of Food Hygiene

1. General principles of food microbiology and overview of foodborne pathogens
2. Overview of sources of microorganisms in the food chain (raw materials, water, air,
3. equipment etc.) and microbiological quality of foods
4. Microbial food spoilage and Foodborne diseases
5. General principles and techniques in the microbiological examination of foods

General Concepts of Food Analysis and Testing

1. Fundamentals of field level and laboratory sampling with reference to
2. importance of statistical tools.
3. Overview of basic/classical methods of food analysis
4. Overview of modern analytical techniques, including mass spectrometry and molecular techniques.

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