MPPSC Food Safety Officer – Topic-Wise Test Series

Prepare smartly and systematically for the MPPSC Food Safety Officer (FSO) exam with our Topic-Wise Test Series, designed to align perfectly with the official syllabus. This test series is tailored to strengthen your conceptual clarity, enhance time management, and boost your confidence through rigorous practice.

History of food & its preservation Part 1

Free

Category

Questions55

Time Limit55 mins

History of food & its preservation Part 2

Free

Category

Questions48

Time Limit48 mins

Traditional Food and their importance. Role of Food fortification. Aspects of eat right challenges in India. Part 1

Free

Category

Questions51

Time Limit51 mins

Traditional Food and their importance. Role of Food fortification. Aspects of eat right challenges in India. Part 2

Free

Category

Questions49

Time Limit49 mins

Tribal foods of Madhya Pradesh Part 1

Free

Category

Questions57

Time Limit57 mins

Tribal foods of Madhya Pradesh Part 2

Free

Category

Questions50

Time Limit50 mins

Food Constituents- Carbohydrate

Paid

Category

Questions51

Time Limit51 mins

Food Constituents- Proteins Part 1

Paid

Category

Questions60

Time Limit60 mins

Food Constituents- Proteins Part 2

Paid

Category

Questions25

Time Limit25 mins

Food Constituents- Fat

Paid

Category

Questions62

Time Limit62 mins

Food Constituents- Vitamins

Paid

Category

Questions61

Time Limit61 mins

Food Constituents-Minerals

Paid

Category

Questions60

Time Limit60 mins

Food Constituents-Enzymes: Chemical structure, classification and functions

Paid

Category

Questions61

Time Limit61 mins

Metabolic Pathway, Digestion and Absorption of Carbohydrates, Lipids, Proteins, Vitamins, Fibers and Minerals

Paid

Category

Questions70

Time Limit70 mins

Properties of Food; Physical, Acid, Base & Buffer, Chemical, Colloids Part 1

Paid

Category

Questions64

Time Limit64 mins

Properties of Food; Physical, Acid, Base & Buffer, Chemical, Colloids Part 2

Paid

Category

Questions51

Time Limit51 mins

General characteristics of micro-organism; Classification, Morphology, Physiology, Growth, Nutrition and Reproduction; Microbial growth Part 1

Paid

Category

Questions65

Time Limit65 mins

General characteristics of micro-organism; Classification, Morphology, Physiology, Growth, Nutrition and Reproduction; Microbial growth Part 2

Paid

Category

Questions50

Time Limit50 mins

Food Poisoning and Food Borne Disease, Food Toxins. Rapid methods in detection of micro-organisms Part 1

Paid

Category

Questions61

Time Limit61 mins

Food Poisoning and Food Borne Disease, Food Toxins. Rapid methods in detection of micro-organisms Part 2

Paid

Category

Questions50

Time Limit50 mins

Food Fermentation; Fermented Food Products and Beverages.

Paid

Category

Questions71

Time Limit71 mins

Food spoilage of specific food groups (Milk and Milk products, Meat, Poultry, Fish, Cereal, Pulses, Oil, Fruits, Vegetables, Canned Food Products) Part 1

Paid

Category

Questions60

Time Limit60 mins

Food spoilage of specific food groups (Milk and Milk products, Meat, Poultry, Fish, Cereal, Pulses, Oil, Fruits, Vegetables, Canned Food Products) Part 2

Paid

Category

Questions50

Time Limit50 mins

Microbial techniques; Types of micro-organism, their morphology, culture and media preparation, SPC, TРС

Paid

Category

Questions60

Time Limit60 mins

Food and Nutrition; its functions, classification and sources

Paid

Category

Questions65

Time Limit65 mins

Balance diet, Recommended Dietary. Allowances (RDA), Basal energy metabolism; (BV, NPU, BMR, PER, BMI) calculations

Paid

Category

Questions67

Time Limit67 mins

Techniques for assessment of Human Nutritional status, causes and preventions of Malnutrition

Paid

Category

Questions60

Time Limit60 mins

Program of Nutrition and Health in India (MDMP, ICDS, National Food Security Mission)

Paid

Category

Questions63

Time Limit63 mins

Macro and micronutrients deficiency diseases and their prevention

Paid

Category

Questions60

Time Limit60 mins

Food preservation, Principles and its methods

Paid

Category

Questions70

Time Limit70 mins

Food Preservation, Packaging and Storage

Paid

Category

Questions73

Time Limit73 mins

Thermal and Non-Thermal Food Preservation Technology

Paid

Category

Questions69

Time Limit69 mins

Log In

MPPSC Food Safety Officer – Topic-Wise Test Series

History of food &amp; its preservation Part 1

History of food &amp; its preservation Part 2

Traditional Food and their importance. Role of Food fortification. Aspects of eat right challenges in India. Part 1

Traditional Food and their importance. Role of Food fortification. Aspects of eat right challenges in India. Part 2

Tribal foods of Madhya Pradesh Part 1

Tribal foods of Madhya Pradesh Part 2

Food Constituents- Carbohydrate

Food Constituents- Proteins Part 1

Food Constituents- Proteins Part 2

Food Constituents- Fat

Food Constituents- Vitamins

Food Constituents-Minerals

Food Constituents-Enzymes: Chemical structure, classification and functions

Metabolic Pathway, Digestion and Absorption of Carbohydrates, Lipids, Proteins, Vitamins, Fibers and Minerals

Properties of Food; Physical, Acid, Base &amp; Buffer, Chemical, Colloids Part 1

Properties of Food; Physical, Acid, Base &amp; Buffer, Chemical, Colloids Part 2

General characteristics of micro-organism; Classification, Morphology, Physiology, Growth, Nutrition and Reproduction; Microbial growth Part 1

General characteristics of micro-organism; Classification, Morphology, Physiology, Growth, Nutrition and Reproduction; Microbial growth Part 2

Food Poisoning and Food Borne Disease, Food Toxins. Rapid methods in detection of micro-organisms Part 1

Food Poisoning and Food Borne Disease, Food Toxins. Rapid methods in detection of micro-organisms Part 2

Food Fermentation; Fermented Food Products and Beverages.

Food spoilage of specific food groups (Milk and Milk products, Meat, Poultry, Fish, Cereal, Pulses, Oil, Fruits, Vegetables, Canned Food Products) Part 1

Food spoilage of specific food groups (Milk and Milk products, Meat, Poultry, Fish, Cereal, Pulses, Oil, Fruits, Vegetables, Canned Food Products) Part 2

Microbial techniques; Types of micro-organism, their morphology, culture and media preparation, SPC, TРС

Food and Nutrition; its functions, classification and sources

Balance diet, Recommended Dietary. Allowances (RDA), Basal energy metabolism; (BV, NPU, BMR, PER, BMI) calculations

Techniques for assessment of Human Nutritional status, causes and preventions of Malnutrition

Program of Nutrition and Health in India (MDMP, ICDS, National Food Security Mission)

Macro and micronutrients deficiency diseases and their prevention

Food preservation, Principles and its methods

Food Preservation, Packaging and Storage

Thermal and Non-Thermal Food Preservation Technology

History of food & its preservation Part 1

History of food & its preservation Part 2

Properties of Food; Physical, Acid, Base & Buffer, Chemical, Colloids Part 1

Properties of Food; Physical, Acid, Base & Buffer, Chemical, Colloids Part 2