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RPSC Food Safety Officer Screening Test Syllabus 2019:

Goutham

Updated: Aug 19,2019 14:17 IST
RPSC Food Safety Officer Screening Test Syllabus 2019:
RPSC Food Safety Officer Screening Test Syllabus 2019:

Candidates are advised to download the syllabus, which is more important for preparation of RPSC Food Safety Officer exam 2019. In order to help the candidates to prepare effectively for RPSC  Food Safety Officer exam 2019, complete information on RPSC  Food Safety Officer Syllabus 2019 is provided here.

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What are the Important Details on the RPSC Food Safety Screening test 2019?

Organization Name

Rajasthan Public Service Commission  (RPSC)

Name of the Post

 Food Safety Officer

Number of Posts

98 Posts

Application Mode

Online

Closing Date to Apply

8th September 2019

Syllabus Release Date

14th August 2019

Selection Process

Written Exam 

Category

Syllabus

Notification

RPSC Food Safety Officer Syllabus 2019

Official Website

rpsc.rajasthan.gov.in


What is the RPSC Food Safety Screening test 2019 Question Paper pattern?

  • For RPSC Food Safety Screening test 2019, candidates are advised to prepare according to the post they have applied for, to clear the examination

  • TheRPSC Food Safety Screening test 2019 conducted for 150 marks

  • The question paper carries 150 questions

The question pattern for RPSC Food Safety Screening test 2019 given below

Section

No of Questions

Marks Allotted

Duration

Objective Type

150

150

  3 Hours

Candidates can get a detailed Question paper pattern for RPSC Food Safety Officer on its official website rpsc.rajasthan.gov.in.


What is the exact Syllabus for RPSC Food Safety Officer Screening Test 2019?

The candidates applied for the RPSC Food Safety Officer exam should be aware of the syllabus and exam pattern. Unit wise syllabus for RPSC Food Safety Officer Screening Test given below 

UNIT I

  • Chemical bonds and forces

  • concept of pH and buffer, thermochemistry, chemical equilibrium, chemical kinetics

  • Aliphatic and Aromatic hydrocarbons- the concept of aromaticity, methods of preparation and chemical properties of alcohols, phenols, aldehydes, ketones, carboxylic acids, nitro compounds, and amines 

  • Different methods of purification, qualitative, and quantitative analysis. Solutions- concentration terms, liquid- properties, surface tension, viscosity, and its applications 

  • Surface chemistry-adsorption, homogeneous and heterogeneous catalysis, colloids and suspension  
     

UNIT II

  • Types of microorganism associated with food, their morphology, and structure 

  • Factors affecting their growth, microbiological standards, sources of microorganism in food

  • Some important food spoilage microorganisms, fermentation- definition, and types

  • Microorganisms used in food fermentation, dairy fermentation, fermented foods- types, methods of manufacture for vinegar, sauerkraut, soya sauce, beer, wine, and traditional Indian foods
     

UNIT III

  • Biomolecules - carbohydrates, proteins, lipids, and nucleic acids, their classification, structure, biosynthesis, metabolism, and calorific value

  • Enzymes- classification, kinetics, factors controlling enzyme activities, enzymes used during food processing, modification of food by endogenous enzymes

  • Vitamins and their types

  • Minerals- important minerals and their functions in the human body. Plant alkaloids and their uses

  •  Animal and plant toxins, Toxic substances and their metabolism- pesticides, metals, food additives, etc
     

UNIT IV

  • Classification- a five-kingdom system up to phylum, plants, and animal products used as food by a human. Culture of animals used as food. Eukaryotic and Prokaryotic cells

  • Types of cells, animal tissues, and organs. 

  • Human physiology- Nutrition and Digestion 

  • Respiration- respiratory pigment, transport, and gaseous exchange. Excretion- structure of kidney and urine formation. Circulatory system- Heart, Blood vascular system, blood, and its components 

  • Nervous system- conduction of impulses. muscular system- types of muscles and muscle contraction 

  • Reproductive system. Endocrine system- hormones and their role. Immune system- types of immunity, antigen-antibody reaction. Diseases- deficiency diseases, infectious diseases and diseases caused by animals (protozoans, helminthes, arthropodans

 

UNIT V

  • Genetically modified plants and animals, plant and animal tissue culture and its application

  •  Importance of GM-crops and their products, environmental biotechnology- pollutants, Biomagnification and microbial bioremediation

  • Statistical analysis- mean, median, mode, standard deviation, regression and correlationco-relation, T-test, variance, chi-square test

UNIT VI

  • Salient features of agriculture with special reference to Rajasthan

  • Soil Fertility and Management of Problematic Soils in Rajasthan

  •  Introduction to Dryland Farming and Agro-forestry

  • Introductory knowledge about Production Techniques of important field crops (Wheat, Mustard, Groundnut, Pulses, Bajra, Maize). Horticultural crops (Citrus, Mango, Guava, Ber, Onion, Tomato, Cucurbits, Chilli, Rose, etc.) Spices and Medicinal crops (Cumin, Fenugreek, Fennel, Coriander, Isabgol, Aloe vera, etc.) 

  • Important diseases and Pests of major Crops and their Management. Importance of agriculture marketing. General awareness about Seed science and Crop Physiology 
     

UNIT VII

  • Importance of Livestock in Economy of Rajasthan. Fundamentals of Livestock and Poultry Production

  • Artificial insemination and Pregnant animal management

  •  Laboratory diagnostics, Important diseases of livestock and their management

  • Present status of Milk and Milk Products. Milk production and quality of milk. Milk processing and packaging. Dairy equipment and utilities. Introduction to livestock products 
     

UNIT VIII

  • Present status of Food Technology in India and Rajasthan

  • General methods of food preservation and food processing. Importance of Postharvest technology of fruits and vegetables 

  • Technology for processed products like Squash, Jelly, Sauce, Pickles, etc. Postharvest Physiology and handling of fruits and vegetables

  • Types and functions of Packaging materials used in fresh and processed food. Food laws - brief review of regulatory status in India (FPO, Prevention of Food adulteration Act, Food Safety and Standard Act, Testing Food for its Safety, AGMARK). Hygiene and Sanitation (HACCP, Good Manufacturing Practices, Good Laboratory Practices, etc.) 
     

UNIT IX

  • Pre & Early history of Rajasthan. Age of Rajput: Major dynasties of Rajasthan and the achievements of prominent rulers

  •  Emergence of Modern Rajasthan: factors of Socio-Political awakening of 19th century; Peasants and tribal movements of the 20th century; Political struggle of the 20th century and the integration of Rajasthan
     

UNIT X

  • Visual Art of Rajasthan - Architecture of forts and temples of Rajasthan; Sculpture traditions of Rajasthan and various schools of painting of Rajasthan

  • Performing Art of Rajasthan - Folk music and musical instruments of Rajasthan; folk dance and folk drama of Rajasthan
     

UNIT XI

  • Various religious cults, saints and folk deities of Rajasthan

  • Various dialects and its distribution in Rajasthan; literature of Rajasthani language
     

UNIT XII

  • Broad physical features- Mountains, Plateaus, Plains & Desert

  • Major rivers and lakes; Climate and Agro-climatic regions; Major soil types and distribution

  • Major forest types and distribution; Demographic characteristics, Desertification, Droughts & Floods, Deforestation, Environmental Pollution, and Ecological Concerns
     

UNIT XIII

  • Major Minerals-Metallic & Non- Metallic

  • Power Resources- Renewable and Non-Renewable

  • Major agro-based industries-Textile, Sugar, Paper & Vegetable oil

  • Poverty and Unemployment; Agro-food parks
     

UNIT XIV

  • Important Persons, Places and Current events of the State

  • National and International events of importance 

  • National and International Organisations- (BIS, ICMR, ICAR, Council for Social Welfare, APEDA, Export inspection Council, FAO, WHO, ISO, WTO)



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