\n| Objective Type (Online\/ Offline)<\/td>\n | 150<\/td>\n | 150<\/td>\n | 03 Hours<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\nMPPSC Food Safety Officer Exam Syllabus 2021<\/span><\/h3>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nUNIT-I<\/strong><\/p>\n\n- Chemical bonds and forces<\/li>\n
- Concept of pH and buffer<\/li>\n
- Thermochemistry<\/li>\n
- Chemical equilibrium<\/li>\n
- Chemical kinetics.<\/li>\n
- Aliphatic and Aromatic hydrocarbons-concept of aromaticity<\/li>\n
- Methods of preparation and chemical properties of alcohols<\/li>\n
- Phenols<\/li>\n
- Aldehydes<\/li>\n
- Ketones<\/li>\n
- Carboxylic acids<\/li>\n
- Nitro compounds and amines.<\/li>\n
- Different methods of purification<\/li>\n
- Qualitative and quantitative analysis.<\/li>\n
- Solutions-concentration terms<\/li>\n
- Liquid-properties surface tension<\/li>\n
- Viscosity and its applications.<\/li>\n
- Surface chemistry-adsorption homogeneous and heterogeneous catalysis colloids and suspension.<\/li>\n<\/ul>\n
UNIT-II<\/strong><\/p>\n\n- Types of microorganism associated with food their morphology and structure<\/li>\n
- Factors affecting their growth<\/li>\n
- Microbiological standards<\/li>\n
- Sources of microorganisms in food<\/li>\n
- Some important food spoilage microorganisms<\/li>\n
- Fermentation-definition and types<\/li>\n
- Microorganisms used in food fermentation<\/li>\n
- Dairy fermentation<\/li>\n
- Fermented foods-types<\/li>\n
- Methods of manufacture for vinegar<\/li>\n
- Sauerkraut<\/li>\n
- Soya sauce<\/li>\n
- Beer<\/li>\n
- Wine and traditional Indian foods.<\/li>\n<\/ul>\n
UNIT-III<\/strong><\/p>\n\n- Biomolecules \u2013 carbohydrates<\/li>\n
- Proteins<\/li>\n
- Lipids and nucleic acids<\/li>\n
- Their classification<\/li>\n
- Structure<\/li>\n
- Biosynthesis<\/li>\n
- Metabolism and calorific value.<\/li>\n
- Enzymes-classification<\/li>\n
- Kinetics factors controlling enzyme activities<\/li>\n
- Enzymes used during food processing<\/li>\n
- Modification of food by endogenous enzymes.<\/li>\n
- Vitamins and their types.<\/li>\n
- Minerals-important minerals and their functions in the human body.<\/li>\n
- Plant alkaloids and their uses.<\/li>\n
- Animal and plant toxins.<\/li>\n
- Toxic substances and their metabolism-pesticides<\/li>\n
- Metals food additives etc.<\/li>\n<\/ul>\n
UNIT-IV<\/strong><\/p>\n\n- Classification-five kingdom system up to phylum plants and animal products used as food by a human.<\/li>\n
- Culture of animals used as food.<\/li>\n
- Eukaryotic and Prokaryotic cells.<\/li>\n
- Types of cells animal tissues and organs.<\/li>\n
- Human physiology-Nutrition and Digestion.<\/li>\n
- Respiration-respiratory pigment transport and gaseous exchange.<\/li>\n
- Excretion-structure of kidney and urine formation.<\/li>\n
- Circulatory system-Heart Blood vascular system blood and its components.<\/li>\n
- Nervous system-conduction of impulses.<\/li>\n
- Muscular system-types of muscles and muscle contraction.<\/li>\n
- Reproductive system. Endocrine system-hormones and their role.<\/li>\n
- Immune system-types of immunity antigen-antibody reaction.<\/li>\n
- Diseases-deficiency diseases communicable diseases and diseases caused by animals (protozoans helminths arthropods).<\/li>\n<\/ul>\n
UNIT \u2013V<\/strong><\/p>\n\n- Genetically modified plants and animals<\/li>\n
- Plant and animal tissue culture and its application<\/li>\n
- Importance of GM-crops and their products<\/li>\n
- Environmental bio technology-pollutants<\/li>\n
- Biomagnification and microbial bioremediation.<\/li>\n
- Statistical analysis-mean<\/li>\n
- Median<\/li>\n
- Mode<\/li>\n
- Standard deviation<\/li>\n
- Regression and correlation<\/li>\n
- T-test variance<\/li>\n<\/ul>\n
UNIT -VI<\/strong><\/p>\n | |
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