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UPSSSC Junior Analyst Food Free Mock Test
Crack the UPSSSC Junior Analyst Food Mock Test 2026 with the help of an online Test series or a free mock test. Every sample paper in the UPSSSC Junior Analyst Food Exam has a designated weight, so do not miss out on any paper. Prepare for the UPSSSC Junior Analyst Food mock test and check your test scores.
UPSSSC Junior Analyst Food Syllabus 2026, Exam Pattern
UPSSSC Junior Analyst Food Syllabus 2026, Exam Pattern, Exam Date 2026
Detail Information about UPSSSC has published notification 2026 for the recruitment of Junior Analyst Food vacancies. Those Candidates who are Interested to the following vacancy and completed all Eligibility Criteria can read the Notification & Apply Online. In this page we provide the Complete Syllabus of this Recruitment with Latest Update Exam Pattern and the Exam Date also.
UPSSSC Junior Analyst Food Syllabus 2026 - Overview
UPSSSC Junior Analyst Food Syllabus 2026 - Overview
| Conducting Body | Uttar Pradesh Subordinate Service Selection Commission |
| Exam | UPSSSC Junior Analyst Food Recruitment 2026 |
| Post Name | Junior Analyst Food |
| Total Post | Notified Soon |
| Application Mode | Online |
| Category | Syllabus and Exam Pattern |
| Selection Process |
Written Exam
Document Verification
Medical Test
|
| Job Location | Uttar Pradesh |
| Official Website | upsssc.gov.in |
UPSSSC Junior Analyst Food Syllabus 2026
Part-1: Subject Releated Knowledge :-
1- Planning Organization and setting up of Food Analysis Laboratory including NABL/ISO/IEC-17025:2017 and laboratory safety :
What is accreditation, Different accreditation bodies (NABL, APLAC, ILAC). Requirements for ISO/IEC 17025:2017, documentation, pre-requisites for accreditation, management requirements, technical requirements, measurement of traceability.
2- Principles of Food Preservation, Processing and Packaging :-
Manufacturing processes : Batch, semi-batch and continuous cleaning of raw materials. cleaning methods and contaminations, size reduction and screening of solids, equipment, modes of operation. Disintegration of materials: slicing, dicing, shredding and pulping. Mixing and emulsification. Filtration and membrane separation: principles, design, features and general applications. Centrifugation: principles and applications. Solid-liquid extraction and expression. Sorting and grading of foods.
weight, size, shape, buoyancy, photometry sorting Food packaging: Effect of environment on food stability: light, oxygen, water, temperature, sensitivity to mechanical damage and attack by biological agents.
3- Principles and Basics of Human Nutrition :
Water : sources, body's needs, physiologic function Bady composition, energy metabolism and nutritional requirements of the body. Recommended daily allowance (RDA), basic metabolic rate (BMR).
Vitamins : deficiency diseases, toxicity, sources and function. Minerals: major and minor minerals nutritional significance and physiological role of dietary calcium phosphorus, magnesium, iron, iodine, zinc and copper. selenium (their dietary sources and deficiencies).
4. Food Chemistry :-
Water : Water as a nutrient, function, sources. requirement, structure, water balance-effect. Moisture in food: hydrogen bonding, cohesion and adhesion properties, specific heat, osmosis colloidal properties of foods, Acid- base balance, pH, hydrogen ion concentration, buffers and Henderson-Hasselbalch equation.
Carbohydrates : Nomenclature and different methods of classification, structure and chemical properties of monosaccharide, disaccharides and polysaccharides.
Proteins and amino acids : Classification of amino acids based on structure, aromatic, aliphatic, acidic, basic, sulfur containing, branched chain, essential and non- essential amino acids.
Lipids : Classification, nomenclature, structure. properties and functions of fatty acids.
Vitamins : Water- and fat-soluble vitamins: classification, structure, physiology biochemical functions as coenzyme. Effect of various processing treatments and fortification of foods.
Food additives : Structure, chemistry, function and application of preservatives, emulsifying and stabilizing agents, sweeteners, buffering agents, bleaching, nature of maturing agents and starch modifiers, food colors, flavors, anti-caking agent, antioxidants etc, properties and functions and mode of action. Safety assessment of Food additives: No-observed Effect Level (NOEL), Acceptable daily intake (ADI), Dietary exposure in chronic toxicity studies.
Food enzymes : Properties, classification, enzyme units, enzyme kinetics, Michaelis-Menten equation, regulatory enzymes, isoenzymes, enzyme inhibition and kinetics of enzyme inhibition, elements of bioenergetics Role in foods: Beta galactosidase, alpha galactosidase, proteases (papain, bromelain), lipases, oxidases etc. polyphenol oxidase, enzymatic and non-enzymatic browning.
Nucleic acids : DNA: Physical and chemical properties (renaturation and denaturation). (Structure of nitrogenous bases, nucleosides, nucleotides. DNA Double helix -Watson & Crick model of DNA, RNA classes: mRNA, RNA and rRNA.
Plant pigments : Structure and function of chlorophylls, lycopene, betalain, curcuminoids, annatto. carotenoids, anthocyanins, flavonoids, melanin, tannins. quinones, and xanthone; and roles in food industry
Food contaminant and adulterants : Major classes of pesticide and their residues. Heavy metals. Antibiotic & hormone residues, veterinary drug residue, other new contaminants and toxins (For example: Cyclopiazonic acid In Buckwheat flour), radioactive nuclides, mycotoxins (Aflatoxin, Ochratoxin, Patulin, DON, Ochratoxins. Sterigmatocystin, Fumonisins, Zearalenone). Common Adulterants: Lead chromate, mineral oil, urea, SDS, starch, blotting paper, metanil yellow, rhodamine argemone kesari dal, brick power etc.
5- Food Microbiology & Food Hygiene :-
Introduction to food microbiology : Classification and nomenclature of microorganisms Morphology and structure of microorganisms in foods (yeasts and and molds, bacterial cells viruses). Important genera of mold, yeast, bacteria (gram negative aerobes and facultative anaerobes, gram-positive cocci, endospore-forming rods, non-sporulating), bacterial groups (lactic acid, acetic acid, butyric acid etc), thermophilic, proteolytic, saccharomycetes, coliforms, faecal coliforms, enteric pathogens. Emerging microbes, sources of microorganisms. in food chain (raw materials, water, air, equipment etc) and microbiological quality of foods.
Microbial growth characteristics : Reproduction and growth (fission, generation time optimum growth, growth curve etc). Microbial growth in foods. Microbial food spoilage and food borne diseases.
Methods for the microbiological examination of foods : Sampling two-class and three-class sampling plan. Pure culture isolation: streaking, serial dilution and plating methods; cultivation, maintenance and preservation/stocking of pure cultures; cultivation of anaerobic bacteria, and accessing non-culturable bacteria. Indicator organisms: direct examination, enumeration methods, plate counts, most probable number counts. biochemical test, rapid methods for detection of specific organisms and toxins, immunological methods, DNA/RNA methodology.
6- Physical, Chemical and Instrumental Analysis :-
Sampling and sample preparation : Definition, types of sample. sample, sampling plan, suasampling, designing a sampling plan, concept of sample size and representative: Sample preparations- particle size. homogeneity. dissolution technology and decomposition, storage of samples. Solid Phase Extraction- Introduction, sorbents, matrix solid phase dispersion and applications.
Basic principles of classical methods of food analysis : Law of mass action, Le Chatelier's principle, stoichiometry, volumetric and gravimetric analysis. Preparation of standards, working standards and solutions of known concentration (percent, molar, molal, normal, ppm and ppb) and their dilution. Proximate analysis. physical methods for extraneous matter analysis, ph meter and bomb calorimeter.
Classical analytical techniques : Gravimetry, Titrimetry, Refractometry and Polarimetry: Principle, Instrumentation and applications of each technique in food analysis.
Chromatographic techniques : Fundamentals of chromatographic separations and their classification. The plate theory. capacity factor and resolution factor Chromatographic efficiency, Van Deemter's equation, Partition coefficient etc. Principles and applications of paper (ascending, descending, radial, two dimensional)
partition, thin layer chromatography, HPTLC, size exclusion and lon exchange chromatography, applications in food analysis.
High Performance Liquid Chromatography HPLC): Basics of Liquid Chromatography (
Gas chromatography: Basics of gas Chromatography
Mass spectrometry : Basics of mass spectrometry. Atomic absorption spectroscopy: Basics of Atomic emission spectroscopy.
Quality assurance and quality control : Introduction to quality control in analytical chemistry. Terminology in analytical measurements: true value, measured value, accuracy, precision, uncertainty, random errors. Sample traceability, internal quality control, certified reference materials. Spiked reference samples. Recovery studies, Method validation/verification (LOD, LOQ, specificity. selectivity, linearity, range, robustness, repeatability. reproducibility). External and internal standards, control chart. Proficiency testing, z scores
Part-2 :-
(Knowledge of Concepts of Computer and Information Technology and Contemporary Technological Development and Innovation in this field)
• History. Introduction and Application of Computer, Information Technology, Internet and World Wide Web (WWW).
General Knowledge related to:
1. Hardware and Software.
2. Input and Output.
3. Internet Protocol/IP Address
4. IT gadgets and their application
5. Creation of e-mall ID and use/operation of e-mail.
6 Operation of Printer, Tablet and Mobile.
7. Important elements of Word Processing (MS-Word) and Excel Processing (MS- Excel).
8. Operating System . Social Networking, e-Governance.
Digital Financial Tools and Applications.
Future Skills and Cyber Security.
Technological Development and Innovation in the field of Computer and Information Technology (Artificial Intelligence, Big Data Processing, Deep Learning. Machine Learning, Internet of Things) and India's achievements in this field etc.
Part-3: General Information related to The State of Uttar Pradesh :-
1. History
2. Culture
3. Art
4. Architecture
5. Festivals
6. Folk Dance
7. Literature
8. Regional Languages
9. Heritage
10. Social Customs and Tourism
11. Geographical Landscape and Environment
12. Natural Resources
13. Climate
14. Soil
15. Forest
16. Wildlife
17. Mines and Minerals
18. Economy
19. Agriculture
20. Industry
21. Business and Employment
22. Polity
23. Administration of Uttar Pradesh and Current Events and achievements of Uttar Pradesh State in various fields etc. will be asked from the candidates.
UPSSSC Junior Analyst Food Exam Pattern 2026
Duration : 120 Minutes
Negative Marking : 0.25
| Part | Subject | No.of Question | Marks |
| Part 1 | Planning Organization and setting up of Food Analysis Laboratory including NABL/ISO/IEC-17025:2017 and laboratory safety |
05 | 05 |
| Principles of Food Preservation, Processing and Packaging | 10 | 10 | |
| Principles and Basics of Human Nutrition | 10 | 10 | |
| Food Chemistry | 20 | 20 | |
| Food Microbiology & Food Hygiene | 10 | 10 | |
| Physical, Chemical and Instrumental Analysis | 10 | 10 | |
| Part 2 | Knowledge of Concepts of Computer and Information Technology and Contemporary Technological Development and Innovation in this field |
15 | 15 |
| Part 3 | General Information related to The State of Uttar Pradesh | 20 | 20 |
| Total | 100 | 100 |
Exam Date 2026 : Notified Soon
Starting Date of Application Form : Notified Soon
Last Date of Application Form : Notified Soon
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