UPPSC Food & Sanitary Inspector Exam Pattern & Syllabus

Syllabus for Written Examination conducting by UPPSC for Food and Sanitary Inspector Check Uttar Pradesh Public Service Commission Food & Sanitary Inspector Screening Test Latest Scheme & Syllabus

UPPSC Exam Syllabus 2014

Uttar Pradesh Public Service Commission (UPPSC) is going to conduct a Screening Test for recruitment to posts of Food and Sanitary Inspector vide Advertisement No. 3/2013-14.

Preface

As we all know, as time is running out the level of competition is increasing rapidly. It is very hard to chase a competitive examination without proper knowledge of its pattern/scheme and syllabus. Candidates who are ignoramus facing critical problem of “What to prepare” and “How to prepare” to give their best in their exams. That’s why candidates are too anxious and stressed about their preparation of the Examination. But, nothing about to worry just get the prescribed exam pattern & syllabi from here for your better preparation. Now, here we are providing the latest prescribed Syllabus & Exam Pattern of Exam conducting by Uttar Pradesh Public Service Commission (UPPSC).

Exam Pattern : Exam Pattern for UPPSC Food & Sanitary Inspector Screening Test is as Follows :-

► Written Exam will be multiple choice objective type.
► The question paper will contain 150 marks.
► There will be two parts in a question paper- “Main Subject & General Studies”.
► Main Subject will consist of 100 questions and General Studies will 50 questions.
► The time duration will be 02:00 Hours (120 Minutes).

Exam Syllabus : Exam Syllabus for UPPSC Food and Sanitary Inspector Screening Test is given below :-

MAIN SUBJECT

Chemical constituents of foods: Desirable and Potentially undesirable food constituents and their importance. Water, Carbohydrates, lipids, Proteins, Vitamins, Minerals: Classes, Nomenclature, structure and their chemistry.
Enzymes: Nomenclature, Classification and specificity of enzymes, enzyme Kinetics, enzymes and their role in modification of foods. Single cell protein (SCP). Metabolic Pathways : Carbohydrates, proteins and rats; catabolism and anabolism, Digestion and absorption, Assimilation and Transport of nutrients in human beings.
General characteristics of microorganism: Classification, morphology, physiology, growth, nutrition and reproduction; Pure culture techniques and maintenance of cultures, control of microorganism. Sources of contamination. Microbiological standards of foods. Food poisoning and food borne infections, Food toxins, food plant sanitation, Inspection and control, personnel hygiene, beneficial microorganisms and their utilization in food fermentation.
Balance diet, Recommended Dietary Allowances (RDA). Dietary utilization and disturbances Functions and energy values of food, Basal energy metabolism: By, NPU, BMR, PER calculations, Protein quality as reference protein. Dietary allowances and standards for different age groups, Techniques for assessment of human nutritional status, Causes and preventions of malnutrition, Biochemical, clinical manifestation & preventive measures due to vitamins deficiency Diseases caused due to food adulteration.
Basic knowledge of major Indian crops, their total production, losses in storage, storage of perishable and non-perishable foods, Storage requirements: Storage environment and its Interaction with stored product; temperature and moisture migration. Storage practices (Including fumigation and aeration of stored product). Storage structures for Perishable and non perishables : bulk storage structures (bins and silos) Modified and Controlled atmosphere storage systems. Technology of fruits and vegetable products: Juices, pulp, Puree, Paste, Ketchup, Sauce, soup, concentrates and powders, Squashes and cordials. Beverage: Still and carbonated. James, Jellies and Marmalades. Preserves, candies and crystallized fruits.
Processing of oilseeds. Pretreatments of oilseeds, oil milling, solvent extraction, impurities present In oils and fats Vegetable oil refining, hydrogenation, enter esterification, processing of de-oiled cake into protein products, textured protein Peanut butler, Margarine and Spread. Different quality parameters: Peroxide value, Saponification value, Iodine value, acid value, RM value, Polanski value, Adulteration and Its detection In oils and fats. Rancidity, auto oxidation and anti-oxidants.

Fluid Milk: Physico- chemical properties. Production and collection, cooling and transportation milk. Clarification and filtration of milk pasteurized and homogenized milk.: Whole, Standardized, Toned, Double toned , skim and special milks, lest for milk quality and detection of dairy adulterant. Milk products: cream, butter, Butter oil/Ghee, Cheese, Curd and Yoghurt, Sweet, meat, Ice cream. Evaporated and Condensed milk, milk powders. Indian Dairy Products Manufacture of casein, and Lactose. Causes and prevention of defects in dairy products.
Scientific slaughtering Tendering and curing of meat, Beef Mutton, Pork Sausages and other meat products. Fish and poultry processing. Physical, Chemical Nutritional and Functional characteristics of Egg. Processing of Egg and egg products.
Principle underlying spoilage and preservation of foods: Low and high temperature, drying and dehydration, chemical, salt and sugar, Radiation, HHP, hurdle technology. Parboiling and Milling of paddy, Quality characteristics, Curing and aging of rice, processed rice products. Wheat milling into flour and semolina, Flour grades and their suitability for baking purposes. flour quality, Macaroni products. Baked products: Bread, Biscuits and cakes. Breakfast cereals. Dry and Wet milling of corn. Starches and Its conversion products, Malting of barley, beer, wine, cider. vinegar, Milling of legume-Pulses Spices; Composition, Structure and characteristics. Preservation and processing of spices, processing of Tea and coffee, cocoa processing, chocolate and confectionary products. Concept of food packaging polymeric, glass, metal packaging materials, Aseptic Packaging Newer trends, Package printing, Packaging Laws and Regulations. Evaluation of food packaging materials and package performance.
Quality Control/Quality Assurance, Legislation for food safety: National and International criteria, sampling , records, risk analysis and management. Microbial contamination. Nutritional Imbalance. pesticide residues, permitted food additives. Relevant Food laws: PFA, FPO, SWMA, MPO, AgMark. and BIS Standards. Food Safety and Standard Act (FSSA). Testing food for its safety The HACCP system and Food Safety management systems used in controlling microbiological hazards. Food standards and Specifications NABI and ISO certification requirements.

GENERAL STUDIES

The paper on General studies will include questions on the following topics :-

1. General science
2. Current Events of National and International Importance.
3. History of India
4. Indian National Movement
5. Indian Polity and Economy
6. World Geography and Population

Question on General Science will cover general appreciation and understanding of science, including matters of everyday observation and experience, as may be expected of a well educated person who has not made a special study of any scientific discipline.

In History of India emphasis should be on broad understanding of economic, social, cultural and political aspects of Indian History.

In Indian National Movement, the candidates are expected to have a synoptic view of the nature and character of the Indian freedom Movement, growth of nationalism and attainment of independence.

In Indian Polity and economy question will test knowledge of the candidates pertaining to Indian Polity including the Indian Constitution, Panchayati Raj and Community Development, broad features of Indian economy and planning.

In World Geography and Population, only general understanding of the subjects will be expected with emphasis on physical/ecological, economic and socio-demographic aspects of Geography of India.

Candidates are expected to have general awareness about the above topics with special reference to Uttar Pradesh.

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For more Information please visit – http://www.upsc.gov.in