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	<li>For admission call us at&nbsp;9473826765.</li>
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UKPSC FOOD SAFETY OFFICER EXAM SCHEME: 
Written Exam (Objective Type)
<ul>
	<li style="margin-bottom:11px">Subject:&nbsp;Food Technology and General Studies</li>
	<li style="margin-bottom:11px">Number of Questions:&nbsp;200</li>
	<li style="margin-bottom:11px">Maximum Marks:&nbsp;200</li>
	<li style="margin-bottom:11px">Duration:&nbsp;3 Hours</li>
</ul>
Negative Marking
For every wrong answer,&nbsp;1/4 mark&nbsp;will be deducted. 
If more than one answer is marked for a question, it is also treated as wrong even if one option is correct.
Interview / Personality Test
<ul>
	<li style="margin-bottom:11px">Marks:&nbsp;25</li>
</ul>
Final Merit
The final merit list will be prepared based on:
<ul>
	<li style="margin-bottom:11px">Written exam marks</li>
	<li style="margin-bottom:11px">Interview/personality test marks combined.</li>
</ul>
&nbsp;SYLLABUS FOR UKPSC FOOD SAFETY OFFICER:
Part A: Food Technology 
Total Questions: 180&nbsp;Total Marks: 180
Unit 1. Food Chemistry and Human Nutrition 
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Structure and functions of carbohydrates, protein, fat, and vitamins. Occurrence of minerals, toxicity of heavy metals (As, Cd, Pb, Hg etc.) and pesticides. Anti-nutritional factors and their effect on human health; methods of their removal from foods. Role of Enzymes in food processing. Nutraceuticals and functional foods, organic foods, genetically modified foods. Natural and synthetic colouring; flavouring agents and their impact on human health. Food and nutrition, its functions, classification and sources. Balanced diet and recommended dietary allowance (RDA), Food contaminants, adulterants and their effects on human health. Causes and prevention of malnutrition.
Unit 2. Food Microbiology and Food Hygiene
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Principles of food microbiology, role of microbes in food quality, fermented food, food spoilage, food borne pathogens, poisoning and diseases. Sources of microorganisms in food chain (raw materials, water, air, equipment and handler etc.) and methods of evaluating microbiological quality of foods-culture dependent and culture independent methods with special reference to yeast, mould, protozoan, bacteria and virus. Principles and techniques in microbiological examination of foods and water. Indicator microbes, Presumptive test (Most Probable Number) and confirmatory count methods. Beneficial microorganisms and their role in food processing. Single Cell Protein (SCP), Prebiotics and Probiotics. Methods of detecting, Anti-microbial resistance in food and water borne pathogens. Role of microbes affecting the quality &amp; shelf life of processed foods with special emphasis on psychrophiles, mesophiles, halophiles and thermophiles.
Unit 3. Food Preservation, Processing and Packaging
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Principles and Operations of Food Processing in food grains, pulses, legumes, edible oil seeds, fruits, vegetables, spices, condiments, Tea, Coffee, sugar, jaggery, confectionery, bakery, beverages, dairy, egg, meat and aqua food products. Food preservation, its principles and methods including novel and emerging technology. Food additives with respect to their technological functions and safe limits. Food packaging methods and principles including novel packaging materials and techniques. Food labelling, storage and transportation practices. Ready to eat Indian street foods. By product utilization of food industry.
Unit 4. Food Analysis and Quality
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Fundamentals of field and laboratory sampling with statistical tools, maintenance of chain of evidence and transportation conditions in terms of aerobic and anaerobic microbes. Basic/classical methods of food analysis. Analytical techniques including HPLC, GC, AAS, NIR, NMR, FTIR, TEM, SEM, Fluorescent microscopy, UV-VIS Spectrophotometry, GC-MS and molecular techniques. Food quality definition, attributes and role in food industry. Sensory quality evaluation and its methods. Principles and need of quality assurance and quality control. Detection of common adulterants in various foods products. Methods of detecting toxins. Principles of food safety management system including traceability and recall - Sanitation, Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMP), Good Laboratory Practices (GLP), Good Agricultural Practices (GAP) and Good Hygienic Practices (GHP). Legal aspects related to food safety. Food safety management system (FSMS)- ISO: 22000; Quality Management system (QMS)- ISO: 9001. Total Quality Management. ISO certification. Food Fraud, Personal Hygiene, Pest and Rodent control; Food Plant sanitation and Hygiene. Food Hazard. Methods of detecting radiation and radioactivity.
Unit 5. Indian and International Food Laws
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Food Safety and Standards Act of India 2006 and Food Safety and Standards Rules and Regulations &ndash; 2011: Provision, definitions and different sections of the act and implementation. Role of relevant national bodies, e.g. APEDA and Spice Board etc. International Food Control Systems/Laws, Regulations and Standards/Guidelines with regard to Food Safety: CODEX Alimentarius Commission (CAC) - history, members, standard setting and advisory mechanism, Joint Expert Committee on Food Additives (JECFA), Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA), Joint meeting on Pesticide Residues (JMPR), WTO agreements - Sanitary and Phyto Sanitary measures/Technical Barriers to Trade (SPS/TBT) related to food items. National and international accreditation bodies and procedures. Bureau Indian Standard (BIS), AGMARK, Coffee Board, Tea Board, Essential commodities act, Consumer protection act.
Unit 6. Food Safety and Standards Authority of India (FSSAI) : Role, Functions and Initiatives
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Structure and Functions of Food Authority, systems and processes in Standards, Enforcement, Laboratory ecosystem, imports, Third Party Audit etc. Promoting safe and wholesome food (Eat Right India, Food Fortification, Special Nutrition Programme (SNP)), Clean Street Food Hub, Repurpose Used Cooking Oil (RUCO), hygiene rating and various other social and behavioural change initiatives. Role of State Food Authorities.
Unit 7. Public Health Challenges
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Definition, history and current scenario of Public Health. Concept of Health and Disease. Determinants and Dimensions of Health; Level of prevention. Clinical and dietary survey, Programs of nutrition in India (Mid-day meals at schools, Anganwadi systems, ICDS, NIDDCP, NNAPP, WIFS, National food security mission, SABLA, FSSAI initiatives on food fortification, FFRC). Importance of diet in alleviating health risks, especially non-communicable diseases and increasing cancer cases. Epidemic dropsy, Lathyrism, Epidemic fluorosis, Iodine deficiency disorder (IDD) etc. Epidemic, endemic and pandemic, out-break investigation and their methods.
Part B: General Studies 
Total Questions:20&nbsp;Total Marks:20
Unit 8. General Studies 
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;General Science; Computer Literacy; Current events of State, National and International importance; History of India, Indian National Movement, Indian Polity, Economy, Geography; Population, Culture, Sports, Food &amp; Agriculture, Religion, Festivals etc. with special reference to Uttarakhand.
FAQ&#39;S ABOUT COURSE:&nbsp; 
1. Can I Print&nbsp;PDF Files in this course? 
Ans: Yes, PDF files are printable. 
Note:&nbsp;No hardcopy will be sent to your address in this package. 
If you have additional queries then please contact us on whatsapp:&nbsp;9473826765.
PDF Language:&nbsp;English
2.&nbsp;How to attend Live Classes after purchase?
Ans:&nbsp;You will get the notification of every class in your APP or you can access it from My Purchased Courses.
3.&nbsp;What if I miss my live classes?
Ans:&nbsp;If you have missed your live class for the day, the recording of the live class will be provided within 0-6 hours after the live session ends

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Important Features of Karnataka&nbsp;Agriculture officer/Assistant Agriculture Officer Exam Course are:&nbsp;
<ul>
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	<li>Video Lessons covering the important&nbsp;syllabus of Karnataka&nbsp;AO/AAO&nbsp;Exam.</li>
	<li>Study notes in form of PDF for easy learning.</li>
	<li>20+ Difficulty Based Mock Tests for Karnataka&nbsp;AO/AAO Exam comprising of Questions divided into Easy, Moderate and High Levels. This will help you prepare for Karnataka&nbsp;AO/AAO Exam in a systematic way.</li>
	<li>Previous Years Papers.</li>
	<li>Enroll in this Batch, Limited Seats available.</li>
	<li>Recorded Videos available 24/7 for quick Revision.</li>
	<li>Solve Unlimited doubts with experts.</li>
	<li>Get Preparation tips from the experts &amp; Learn Time Management.</li>
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<ul>
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	<li>250+ Hours Video Lessons covering the entire syllabus of OPSC AHO Exam.</li>
	<li>Study notes in form of PDF for easy learning.</li>
	<li>20+ Difficulty Based Mock Tests for OPSC AHO Exam comprising of Questions divided into Easy, Moderate and High Levels. This will help you prepare for OPSC AHO Exam in a systematic way.</li>
	<li>Previous Years Solved Papers.</li>
	<li>Enroll in this Batch, Limited Seats available.</li>
	<li>Recorded Videos available 24/7 for quick Revision.</li>
	<li>Solve Unlimited doubts with experts.</li>
	<li>Get Preparation tips from the experts &amp; Learn Time Management.</li>
	<li>Interview Guidance.</li>
</ul>
Why Choose OPSC AHO Online Classes from &ldquo;Agriculture &amp; GK&rdquo;?&nbsp;
<ul>
	<li>For OPSC AHO the entire syllabus of Agriculture for Paper One &amp; Two will be covered through Video Lessons &amp; Discussions.</li>
	<li>All the Video lessons are short-crisp and to-the-point with relevant study content.</li>
	<li>All video Lessons are followed by concept clearing questions for reinforcement of learning and also helps to check your progress.</li>
	<li>Short and crisp OPSC AHO study notes in PDF format for easy learning and quick revision.</li>
	<li>Apart from study content; Guidance, Tips, and Preparation Strategy from Subject Experts at each stage is also provided.</li>
	<li>Live Online Classes for OPSC AHO exam with Subject Experts /Program mentors are conducted for Doubt Clarification.</li>
</ul>
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