RPSC Food Safety Officer (FSO) Syllabus

 

RPSC Food Safety Officer(FSO) Syllabus

Portion- A 

Unit-I: 

History, Culture legacy& of Rajasthan - Pre & early history' of Rajasthan. Age of Rajputs: Major lines of Rajasthan and the accomplishments of noticeable rulers. Rise of Modem Rajasthan: variables of socio-political arousing of 19th century; Laborers and tribal developments of 20th century; Political battle of 20th century and the integration of Rajasthan. Visual craftsmanship of Rajasthan engineering- of posts and sanctuaries of Rajasthan; Sculpture traditions of Rajasthan and different schools of portray of Rajasthan. Performing expressions of Rajasthan society- music and melodic disobedient of Rajasthan; folk dance and people dramatization of Rajasthan. different devout religions, holy people people divinities of Rajasthan. different lingos and its dissemination in Rajasthan; writing of Rajasthani language. 

Unit-II: 

Topography, Common Asset & Socio-Economic Advancement of Rajasthan topography - of Rajasthan: Wide physical highlights- Mountains, levels fields & Forsake; Major streams and lakes; Climate and Agro-climalic locales; Major soil sorts and dissemination; Major Woodland sorts and dispersion; Statistic characteristics; Desertification, dry Spells & Deforestation, Natural Contamination and Environmental Concerns. Economy of Rajasthan: Major Minerals- Metallic & Non- Metallic; Control Assets Renewable and Non-Renewable; Major agro based businesses- Material, Sugar, Paper & Vegetable oil; Destitution and Unemployment; Agro nourishment parks. 

Unit-Ill: 

Current Events and Issues of Rajasthan and India critical- People, Places and Current events of the State. National and International occasions of significance. National and Universal Associations- (BIS, ICMR, ICAR, Committee for Social Welfare, APEDA, Trade Assessment chamber FAO, WHO, ISO, WTO). Unused Schemes activities& taken as of late for welfare improvement&. in Rajasthan. 

Part- B 

Unit-I: 

Chemical bonds and strengths, concept of pH and buffer, thermochemistry, chemical balance, chemical kinetics.Aliphatic and Fragrant hydrocarbons- concept of aromaticity, methods of arrangement and chemical properties of alcohols, phenols, aldehydes, ketones, carboxylic acids, nitro compounds and amines. Diverse strategies of purification, qualitative and quantitative investigation. Arrangements- concentration terms, liquidproperties, surface pressure, viscosity and its applications. Surface chemistry­ adsorption, homogeneous and heterogeneous catalysis, colloids and suspension. 

Unit-II: 

Types of micro organism related with nourishment, their morphology and structure, components influencing their development, microbiological guidelines, sources of miniaturized scale living being in nourishment, some important nourishment deterioration small scale life forms, aging- definition and sorts, smaller scale organisms utilized in nourishment maturation , dairy aging , matured nourishments- sorts, strategies of make for vinegar, sauerkraut, soya sauce, lager , wine and traditional Indian foods 

Unit-3:

 Bio molecules - carbohydrates, proteins, lipids and nucleic acids, their classification, structure, bio blend , metabolism and calorific esteem. Proteins- classification, energy , factors controlling enzyme exercises, proteins utilized amid nourishment preparing, adjustment of food by endogenous chemicals. Vitamins and their types.Minerals- important minerals and their functions in human body.Plant alkaloids and their uses.Animal and plant toxins.Toxic substances and their digestion system- pesticides, metals, nourishment added substances etc. 

Unit-IV: 

Classification- five kingdom system upto phylum, plants and creature items used as nourishment by human. Culture of animals used as nourishment. Eukaryotic and Prokaryotic cells. Sorts of cells, creature tissues and organs. Human physiology- Nourishment and Absorption. Respirationrespiratory pigment, transport and gaseous exchange.Excretion- structure of kidney and pee formation. Circulatory’ system- heart, blood vascular framework, blood and its components. Nervous system- conduction of impulses.muscular system- types of muscles and muscle contraction. Reproductive framework. Endocrine framework- hormones and their part. Safe framework- sorts of insusceptibility, antigen-antibody response . Illnesses- insufficiency illnesses, communicable illnesses and diseases caused by creatures (protozoans, helminths, arthropodans). 

Unit-V 

Hereditarily modified plants and animals, plant and animal tissue culture and its application, significance of GM-crops and their products, environmental bio technology­ poisons, Biomagnificationand microbial bioremediation. Factual examination- mean, median, mode, standard deviation, regression and co-relation, Ttest, change , chi-square test. 

Unit-VI 

Salient highlights of horticulture with special reference to Rajasthan. Soil fertility and Management of tricky soils in Rajasthan. Introduction to Dry' arrive cultivating and Agroforestty. early On approximately generation techniques of vital field crops (Wheat, Mustard. Groundnut, Pulses, Bajra, Maize). Green crops (Citrus, Mango, Guava, Ber, Onion, Tomato, Cucurbits, Chilli, Rose etc.) Flavors and Restorative crops (Cumin, Fenugreek, Fennel, Coriander. Isabgol, Aloevera, etc.) Vital maladies and Bugs of major Crops and their administration. Significance of agriculture marketing. General mindfulness approximately seed science and trim physiology. 

Unit-VII: 

Significance of livestock in economy of Rajasthan. Basics of livestock and poultry generation . Artificial insemination and Pregnant animal administration. Research facility diagnostics, critical diseases of livestock and their management. Present status of milk and drain items. Drain production and quality of drain. Drain preparing and bundling. Dairy equipments and utilities. Presentation to animals products. 

Unit-VIII: 

Show status of nourishment innovation in India and Rajasthan. Common methods of food preservation and food processing. Importance of post harvest technology of fruits and vegetables. innovation 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 nourishment . laws - brief review of regulatory status in India (FPO, Prevention of Food Adulteration Act, Food security and Standard Act, Testing Food for its Safety. AGMARK). Hygiene and Sanitation (HACCP, Good Manufacturing Practices, Good Laboratory Practices etc).

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