Food Analyst Examination 2016FSSAI 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|
|B||Food Additives, Antioxidants& Contaminants||20||20|
|C||Instrumental methods of analysis||20||20|
Syllabus for Practical ExaminationCandidates 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|
|Aggregate passing marks for Paper –III examination will be 50%.|
3rd Food Analyst Examination PAPER- IFood 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 – IIFood Chemistry, Food Microbiology, Food Additives & Contaminants and instrumentation in food analysis
(A)Food Chemistry and Food Additives, Contaminants and Adulterants:
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 SyllabusPRACTICAL
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