Syllabus

RPSC Food Safety Officer Syllabus 2023: Check Exam Pattern

RPSC Food Safety Officer Syllabus 2023 PDF Download: Check Exam Pattern – Rajasthan Public Service Commission (RPSC) Officials released an Advertisement for Food Safety Officer (FSO) posts. the official syllabus for Rajasthan Public Service Commission (RPSC) Food Safety Officer (FSO) Exam has been released on the official website. aspirants can also check and download the Rajasthan Public Service Commission (RPSC) Food Safety Officer (FSO) Syllabus & Exam Pattern in the below sections. to make it easy, we have provided the download link of the RPSC Food Safety Officer Exam Syllabus along with the pattern below in the section. Stay connected to our website PrepareExams.Com for getting instant updates on RPSC Food Safety Officer Syllabus.

RPSC Food Safety Officer Syllabus & Exam Pattern 2023 – Overview

Board NameRajasthan Public Service Commission (RPSC)
PostsFood Safety Officer (FSO)
Advertisement No
CategorySyllabus
Job LocationRajasthan
Selection Process
Official Websiterpsc.rajasthan.gov.in

RPSC Food Safety Officer Exam Pattern 2023

The RPSC Food Safety Officer question paper of the recruitment test will be 150 MCQ questions with a Maximum mark of 150 marks and All questions carry equal marks. The Exam duration of the RPSC Food Safety Officer paper will be 2 hours and 30 Minutes. for each wrong answer, 0.25 marks will be deducted. Below the given table is the RPSC Food Safety Officer Exam Pattern 2023.

  • Total Question – 150 Questions
  • Total Marks – 150 Marks
  • Exam Duration – 2 hours and 30 Minutes
  • Language –
  • Mode of Exam –
  • Paper Type – MCQ
  • Negative Marking –
SubjectsQuestionsMarks
Part – AGeneral Knowledge Of Rajasthan4040
Part – BConcerned Subject110110
Total150150
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Subject Wise – RPSC Food Safety Officer Syllabus 2023

PART A

Unit-I: History, Culture & Heritage of Rajasthan 

Pre & early history of Rajasthan. Age of Rajputs: Major dynasties of Rajasthan and the
achievements of prominent rulers. The emergence of Modern Rajasthan: factors of the sociopolitical awakening of the 19th century; Peasants and tribal movements of the 20th century; Political the struggle of 20th century and the integration of Rajasthan. Visual Art of Rajasthan – Architecture of forts and temples of Rajasthan; Sculpture traditions of Rajasthan and various schools of painting of Rajasthan. Performing Arts of Rajasthan – Folk music and musical instruments of Rajasthan; folk dance and folk drama of Rajasthan. Various religious cults, saints, and folk deities of Rajasthan. Various dialects and their distribution in Rajasthan; literature of Rajasthani language.

Unit-II: Geography, Natural Resource & Socio-Economic Development of Rajasthan 

Geography of Rajasthan: 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. The economy of Rajasthan: Major Minerals- Metallic & Non- Metallic; Power ResourcesRenewable and Non-Renewable; Major agro-based industries- Textile, Sugar, Paper & Vegetable oil; Poverty and Unemployment; Agro-food parks.

Unit-III: Current Events and Issues of Rajasthan and India 

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). New Schemes & Initiatives taken recently for welfare & development in Rajasthan.

PART B

Unit-I:

Chemical bonds and forces, the concept of pH and buffer, thermochemistry, chemical equilibrium, and 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 microorganisms associated with food, their morphology, and structure, factors affecting their growth, microbiological standards, sources of microorganisms 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- five kingdom system up to phylum, plants and animal products used as food by humans. Culture of animals used as food. Eukaryotic and Prokaryotic cells. Types of cells, animal tissues, and organs. Human physiology- Nutrition and Digestion. Respirationrespiratory pigment, transport, and gaseous exchange.Excretion- the 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, communicable diseases, and diseases caused by animals (protozoans, helminths, arthropods).

Unit-V

Genetically modified plants and animals, plant and animal tissue culture and its application, the importance of GM crops and their products, environmental biotechnology- pollutants, Biomagnificationand microbial bioremediation. Statistical analysis- mean, median, mode, standard deviation, regression and co-relation, 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 Agroforestry. 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 the 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 post-harvest 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 – a 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).

RPSC Food Safety Officer Syllabus 2023 – Download Link

Download RPSC Food Safety Officer Syllabus 2023 & Exam Pattern PDFClick Here

RPSC Food Safety Officer Syllabus 2023 – FAQs

For how many marks, RPSC Food Safety Officer Exam will be held?

RPSC Food Safety Officer Exam will be held for 150 Marks.

Who is conducting the RPSC Food Safety Officer Exam?

The officials of the Rajasthan Public Service Commission (RPSC) are conducting the RPSC Food Safety Officer Exam.

What is the Exam duration for RPSC Food Safety Officer Exam?

The Exam duration for RPSC Food Safety Officer Exam is 2 hours and 30 Minutes.

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