Sep 17, 2016

Syllabus FSSAI 03rd Food Analyst Examination 2016 Question Paper Pattern

Syllabus FSSAI 03rd Food Analyst Examination 2016 Question Paper Pattern

Food Analyst Examination 2016

FSSAI 03rd Food Analyst Examination, 2016 Qualification
Holds Master’s degree in chemistry or Biochemistry or Microbiology or Dairy Chemistry or Food Technology, Food And Nutrition or Bachelor of Technology in Dairy/Oil or degree in Veterinary Sciences from a university established in India by law or an Associate of the Institution of Chemists (India) by examination in the section of food Analysts conducted by the Institution of Chemists (India) or any other equivalent qualification recognized and notified by the Central government for such purposes.
EXPERIENCE: Not less than three years experience in the analysis of food.

FSSAI Syllabus for Theory Examination

Paper Sub part Subject Marks Number of Multiple Choice Questions
Paper- I A Food Laws and Standards in India 40 40
B Planning Organization and set up of Food Analyst Laboratory, NABL/ISO/IEC-17025:2005 10 10
C Principles of food preservation, Processing and Packaging, labeling/claims and principles of nutrition 25 25
D Food Hygiene, Sanitation, CODEX. (SPS/TBT) International Food Control Systems. WHO/FAO, HACCP, Quality Control Tools, GLP,GHP.GMP 25 25
Total 100 100
Paper-II A Food Chemistry 30 30
B Food Additives, Antioxidants& Contaminants 20 20
C Instrumental methods of analysis 20 20
D Food Microbiology 30 30
Total 100 100

  • Each Multiple choice question (MCQ) will carry one mark for each correct answer.
  • There will be negative marking for incorrect answers. 0.25 marks will be· deducted for each incorrect answer
  • Total duration for each paper will be of 2 Hours.·  
  • Qualifying marks for theory examination will be 35% in each theory paper(Paper I· and Paper-II) separately with minimum aggregate of 40% in both papers. Results of the Theory papers would be declared on the same day evening.  
  • Candidates who will qualify the Paper-I and Paper-II (Theory Papers) will only be· allowed to appear in Paper-III (Practical & Viva-voce).

Syllabus for Practical Examination

Candidates who will score minimum 35% in each theory paper (Paper-I and Paper-II) separately with minimum aggregate of 40% and above in both theory papers will only qualify for appearing in Paper-III i.e. Practical and Viva -Voce
Duration of Practical including viva- voce Two days
Paper -III Particular Weightage (%) Marks
Method of Analysis 30 30
Practical Proficiency 60 60
viva- voce 10 10
Total 100 100
Aggregate passing marks for Paper –III examination will be 50%.

3rd Food Analyst Examination PAPER- I
Food Laws and Standards in India, Planning Organization and set up of Food Analyst Laboratory Including NABL/ISO/IEC-17025:2005 Accreditation

A. Food Laws and Standards in India*:
a. Food Safety and Standards (FSS) Act, 2006, FSS Rules and Regulations,
b. Agricultural Produce Act, 1937 (Grading and Marketing)
c. Export (Quality Control & Inspection), Act, 1963 and Rules
d. Bureau of Indian Standards relevant to food safety
e. Legal Metrology Act
f. International Food Control Systems/ Laws, Regulations and Standards/ Guidelines with regard to Food Safety: CODEX (SPS/TBT),OIE,IPPC.
*80% weightage may be given to (a.) and 20% to other (b to f)while framing the questions.

B. Planning Organization and set up of Food Analyst Laboratory including NABL/ ISO/IEC-17025:2005

C. Principles of Food Preservation, Processing and Packaging, Labeling/Claims and Principles of Nutrition
a. Food preservation and processing their principles, methodology and technology.
b. Principles of Packaging and various Food Packaging materials: rigid and flexible such as plastic films, metal containers, glass containers, paper and card board containers, jute containers, etc.
c. Basic principles of nutrition and role of various nutrients in human metabolism; Essential amino acids and fatty acids, Protein Efficiency Ratio (PER), Nutrition deficiency diseases.
d. Labelling requirements as per Food Safety Standards (Packaging and Labelling) Regulations,2011

D. Food Hygiene and Sanitation, HACCP, Quality Control Tools, GLP, GHP, GMP, FSMS

3rd Food Analyst Examination PAPER – II
Food Chemistry, Food Microbiology, Food Additives & Contaminants and instrumentation in food analysis

(A)Food Chemistry and Food Additives, Contaminants and Adulterants:

Food Chemistry
a. Knowledge of Basic chemistry of major food components- Water, Carbohydrates, Protein and Fats; definition, composition, structure, functional properties, their behaviour under conditions of particular relevance to food processing.
b. Chemistry of Macronutrients and Micronutrients (Majorly Vitamins and Minerals); Food Pigments, Food flavors, Enzymes, Enzymatic and nonenzymatic browning; Water soluble and Fat soluble vitamins, Role of minerals in nutrition, Anti-nutrients
c. Standards of Quality and Safety of Food & Food Products laid down in the FSS Regulations, 2011 including current food safety issues like Antibiotic residues in Honey, Milk, Fish, Meat and Poultry products.
d. Nutraceuticals, Functional Foods, Food Supplements, Dietary Supplements, Genetically Modified Foods.

Food Additives, Antioxidants, Contaminants and Adulterants:
a. Analytical Chemistry: Statistical Analysis, Standard Deviation, Sampling Procedures, General Description on “ Sampling of Foods”, Calibration and Standardization, Sub- Sampling and its procedures, LOD, LOQ, Internal standards, Quality Assurance, Setting-up of Food Laboratory, Reference standards, Certified Reference Materials etc.
i. Theory of common test: pH Meter, Digital Analyzer, Auto-Analyzer etc
ii. Food composition and proximate analysis of foods
b. Food additives: Chemistry, role and application of Preservatives, Emulsifying and Stabilizing agents, buffering agents, bleaching, maturing agents and starch modifiers, Food colors, flavors, anti-caking agent, Antioxidants etc.
c. Food contaminants: Their occurrence, composition, physiological, significance in foods, Limit of Detection and Limit of Quantification and detection.
i. Metals and toxic Metals e.g. Cd, Hg etc.
ii. Pesticide residues e.g. Dioxin, Aldrin, Malathion etc.
iii. Mycotoxins, Argemone, Khesari dal, Ergot, Karnal bunt, Dhatura, etc
iv. Allergens, Antibiotic & hormone residues, Veterinary drug residue,  other new contaminants and toxins (For example: Cyclopiazonic acid  in Buckwheat flour)
v. Naturally Occurring Toxic Substances (NOTS) and Deoxynivalenol  (DON)

(B) Food Microbiology and instrumentation in food analysis:

Instrumentation in food analysis
I. Instrumentation and methods of analysis of food products.
a. Chromatography, including GLC, TLC, Paper & Column, LC-MS-MS, GC-MSMS, HPLC, AAS, ICP-MS
b. UV-Vis Spectrophotometer, IR-Spectrophotometer and Fluorescence Spectrophotometer

II. Atomic Absorption spectroscopy for determination of heavy metal contaminants in  foods such as Lead, Cadmium, Mercury, Arsenic, Zinc, Copper, Tin, etc.

(C) Food Microbiology
a. Food Microbiology, food spoilage organism and their control, microbiology of dairy products, Fruits  and Vegetables and their processed Products ,Meat and Meat products, fish and fish products, egg and egg products, spices & condiments, food borne intoxicants and infection.
b. Microbial Contaminants (For example: Bacteria, Yeasts and Molds) their composition, physiological, significance in foods and detection their of.

3rd Food Analyst Examination Paper-III Syllabus
1. Physical, Chemical, Microbiological (including microscopic examination as required) examination of the food and food products as described under FSS Regulation, 2011.
2. Proximate analysis of food.
3. Detection and estimation of various contaminants in foods.
4. Any other type of food analysis as required under FSS Act, 2006 and FSS Regulation, 2011.
5. Theory of Practical’s/Instrumentations:
i. Quantifications of Melamine Analysis, Herbicides, pesticides and Synthetic Color.
ii. Antibiotic, Antibacterial drug residues in Food.
iii. Specialized Veterinary Samples received from Ante-mortem and Post- mortem inspection
iv. Gel Electrophoresis, ELISA, PCR, RT-PCR, r-PCR, Antibiotic and Hormone residues, Melamine, GM food analysis method.
v. Fatty acid profile, PUFA, MUFA, Cholesterol

Food Safety and Standards Authority of India Previous Papers

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Food Analyst Examination Model Question Paper

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Food Analyst Examination Sample Paper

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Jitendra G said...

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Jitendra G said...

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