The UPPSC Food Safety Officer Syllabus 2024 is always addressed by the Uttar Pradesh Public Service Commission. The exam will be conducted in two rounds which implies there will be a preliminary round and a mains examination. The exam will take place in an objective type format with multiple choice questions. The subjects will include Food Technology and General Knowledge which aspirants must prepare well. The exam pattern for prelims will consist of a total 150 marks and 250 marks for the mains exam. Moreover, there will be no negative marking in the exam. Read the article carefully for more details.
UPPSC Food Safety Officer Syllabus 2024
The UPPSC Food Safety Officer Syllabus 2024 will include subjects like Food Technology and General Knowledge. The food technology syllabus will further include sub topics like Fluid Milk, General Characteristics of Microorganism, Chemical constituents of food and many more topics. You must read below to know more.
General Knowledge Syllabus
| Topics Covered in General Knowledge Syllabus for UPPSC Food Safety Officer | |
| List of Important Acts in India | Reports & Indexes Current Affairs |
| Environment Conventions & Protocols | Important Government Schemes |
| Food Safety and Standards Authority of India (FSSAI) | Mid Day Meal Scheme |
| Indian Scientific Achievements | NITI Aayog |
| Inventions and Discoveries | Swachh Bharat Abhiyan |
Food Technology Syllabus
| Topics covered in Food Technology Syllabus for UPPSC Food Safety Officer Exam | ||
| Chemical Constituents of Food | Topics | |
| Assimilation and Transport of Nutrients in Human beings. | Catabolism and Anabolism | |
| Water | Enzymes : Nomenclature | |
| Carbohydrates | Classification and specificity of enzymes | |
| Lipids | Enzyme Kinetics | |
| Proteins & Fats | Enzymes and their role in modification of foods | |
| Vitamins | Single cell protein ( SCP ) | |
| Minerals | Desirable and Potentially undesirable food constituents and their importance | |
| Classes | Structure and their chemistry. | |
| Nomenclature | Metabolic Pathways | |
| Digestion and Absorption | ||
General Characteristics of Microorganism | Topics | |
| Classification | Role of beneficial microorganisms in food fertilization | |
| Morphology & Physiology | Balance diet | |
| Growth | Recommended Dietary Allowances ( RDA ) | |
| Nutrition & Reproduction | Dietary utilization and disturbances | |
| Pure culture techniques and maintenance of cultures | Functions and energy values of foods | |
| Control of Microorganisms | Basal Metabolic Rate | |
| Sources of contamination | Net Protein Utilisation (NPU) | |
| Food Microbiological Standards | PER unit calculations | |
| Food poisoning & Food borne infections | Protein quality as reference protein | |
| Food toxins | Inspection & Control | |
| Food plant sanitation | Personal Hygiene | |
Fruit and Vegetable Product Technology | Topics | |
| Liquids like Juices, Pulp, Puree, Paste & Ketchup, Sauce & Soup | Impurities present in Oils & Fats | |
| Concentrate and powder compounds | Vegetable Oil Refining Process | |
| Squashes & Cordials | Hydrogenation of vegetable oil | |
| Beverages | Esterification | |
| Still & Carbonated Water | Processing of De-oiled Cake into Protein Products | |
| Jellies and Marmalades | Textured Protein Compounds like Peanut Butter, Margarine & Spread | |
| Food Preserves | Different quality parameters | |
| Candies & Crystallised Fruits | Hydrogen Peroxide Uses | |
| Processing & Pre-treatment of Oilseeds | Benzoyl Peroxide | |
| Solvent Extraction | Saponification | |
| Oil Milling | Iodine Value | |
| Polenske value | pH of Acids And Bases | |
| Adulteration and its Detection in Oils and Fats | Reichert Meissl value | |
| Rancidity | Antioxidants | |
| Autoxidation | ||
| Fluid Milk | Topics | |
| Physico-chemical properties | Manufacture of Casein & Lactose | |
| Milk transportation & Cooling | Causes & Prevention of Defects in Dairy Products | |
| Production and Collection | Scientific Slaughtering | |
| Milk Clarification & Filtration | Meat Curing & Tendering of Beef & Mutton, Pork Sausages & other Meat Products | |
| Pasteurised and Homogenised Milk | Fish & Poultry Processing | |
| Whole Milk | Physical, Chemical Nutritional and Functional characteristics of Eggs | |
| Standardized Milk | Processing of Egg & Egg Products. | |
| Toned & Double-toned Milk | Milk Quality Test & Dairy Adulterant Detection | |
| Skim and Special Milk | Milk & Dairy Products like Cream, Butter, Butter oil / Ghee, Cheese, Curd & Frozen Yoghurt, Sweet Meat, Ice cream, Evaporated and Condensed Milk, Milk Powders | |
| Low and High Temperature | Dry and Wet milling of Corn | |
| Drying and Dehydration | Starches and its Conversion Products | |
| Chemicals | Malting of Barley, Beer, Wine, Cider, Vinegar, etc. | |
| Salt & Sugar | Milling of Legume-Pulses | |
| Radiation | Composition, Characteristics & Structure of Spices | |
| Hurdle Technology | Preservation & Processing of Spices | |
| Effect of Parboiling and Related Treatments on the Paddy Milling – Characteristics of Quality | Tea, Cocoa, Coffee Processing | |
| Curing & Aging of Rice | Chocolate & Confectionery Products | |
| Processed Rice Products | Flour Grades Used for Baking Suitability | |
| Wheat Milling into Semolina & Flour | Flour Quality of Products like Macaroni, Baked Products like Bread, Biscuits and Cakes, Breakfast Cereals | |
UPPSC Food Safety Officer Exam Pattern 2024
The aspirants who want to check the exam pattern for the UPPSC Food Safety Officer exam must know there will be two papers. The first exam will be a preliminary round and candidates qualifying the exam will be eligible for the mains exam. Both the papers consist of a different marking scheme. You must read the article below to know more.
Prelims Exam Pattern
The aspirants must note that the exam pattern for the prelims exam will consist of objective type questions in a multiple choice format. The aspirants will get a total of 1 hour to complete the exam. Each question will weigh 2 marks and there will be no negative marking. Comprehend the exam pattern better with the table below.
| UPPSC Food Safety Officer Exam Pattern – Prelims | |||
| Section | No. of Questions | Marks | Duration |
| General Knowledge | 75 | 150 | 60 minutes |
Mains Exam Pattern
The aspirants must note that the exam pattern for the prelims exam will consist of objective type questions. Moreover, the questions will be in a multiple choice format. The subject they need to prepare is Food Technology. There will be a total 125 questions and you will get a total of 2 hours to complete the exam. Each question will weigh 2 marks and there will be no negative marking. Comprehend the exam pattern better with the table below.
| UPPSC Food Safety Officer Exam Pattern – Mains | |||
| Section | No. of Questions | Marks | Duration |
| Food Technology | 125 | 250 | 120 minutes |
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