History of food & its preservation Part 1

Number of Questions: 55

Time Limit: 55 minutes

Type: Free

History of food & its preservation Part 2

Number of Questions: 48

Time Limit: 48 minutes

Type: Free

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

Number of Questions: 51

Time Limit: 51 minutes

Type: Free

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

Number of Questions: 49

Time Limit: 50 minutes

Type: Free

Tribal foods of Madhya Pradesh Part 1

Number of Questions: 57

Time Limit: 57 minutes

Type: Free

Tribal foods of Madhya Pradesh Part 2

Number of Questions: 50

Time Limit: 50 minutes

Type: Free

Food Constituents- Carbohydrate

Number of Questions: 51

Time Limit: 50 minutes

Type: Paid

Food Constituents- Proteins Part 1

Number of Questions: 60

Time Limit: 60 minutes

Type: Paid

Food Constituents- Proteins Part 2

Number of Questions: 25

Time Limit: 25 minutes

Type: Paid

Food Constituents- Fat

Number of Questions: 62

Time Limit: 62 minutes

Type: Paid

Food Constituents- Vitamins

Number of Questions: 61

Time Limit: 60 minutes

Type: Paid

Food Constituents-Minerals

Number of Questions: 60

Time Limit: 60 minutes

Type: Paid

Food Constituents-Enzymes: Chemical structure, classification and functions

Number of Questions: 61

Time Limit: 61 minutes

Type: Paid

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

Number of Questions: 70

Time Limit: 70 minutes

Type: Paid

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

Number of Questions: 64

Time Limit: 64 minutes

Type: Paid

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

Number of Questions: 51

Time Limit: 50 minutes

Type: Paid

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

Number of Questions: 65

Time Limit: 65 minutes

Type: Paid

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

Number of Questions: 50

Time Limit: 50 minutes

Type: Paid

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

Number of Questions: 61

Time Limit: 61 minutes

Type: Paid

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

Number of Questions: 50

Time Limit: 50 minutes

Type: Paid

Food Fermentation; Fermented Food Products and Beverages.

Number of Questions: 71

Time Limit: 65 minutes

Type: Paid

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

Number of Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Number of Questions: 50

Time Limit: 50 minutes

Type: Paid

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

Number of Questions: 60

Time Limit: 60 minutes

Type: Paid

Food and Nutrition; its functions, classification and sources

Number of Questions: 65

Time Limit: 65 minutes

Type: Paid

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

Number of Questions: 67

Time Limit: 60 minutes

Type: Paid

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

Number of Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Number of Questions: 63

Time Limit: 60 minutes

Type: Paid

Macro and micronutrients deficiency diseases and their prevention

Number of Questions: 60

Time Limit: 60 minutes

Type: Paid

Food preservation, Principles and its methods

Number of Questions: 70

Time Limit: 60 minutes

Type: Paid

Food Preservation, Packaging and Storage

Number of Questions: 73

Time Limit: 60 minutes

Type: Paid

Thermal and Non-Thermal Food Preservation Technology

Number of Questions: 69

Time Limit: 70 minutes

Type: Paid

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MPPSC Food Safety Officer – Topic-Wise Test Series

History of food & its preservation Part 1

History of food & 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 & Buffer, Chemical, Colloids Part 1

Properties of Food; Physical, Acid, Base & 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

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