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.

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History of food & its preservation Part 1

55 Questions

55 mins

Medium

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MPPSC Food Safety Officer – Topic-Wise Test Series

📘 Recommended Book

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