Food Safety Officers (FSOs) are responsible for analyzing food samples gathered from different places for examination. These professionals examine if there is any suspicious or hazardous material in the ingredients or the food product ensuring the safety of consumers.Many organizations/institutions conduct entrance examination for admission in various disciplines related to food science, dairy science and technology, postharvest technology, food processing technology, agricultural process and food engineering. There are also some competitive examinations such as ICAR-NET/ARS, CSIR-NET, SRF/JRF, GATE and Food Safety Officer by State Public Service Commissions. Hence there is a great need of terminological books covering a lot of important technical words related to Food Science.
Uttar Pradesh Desirable and potentially undesirable food constituents and their importance. Water, Carbohydrates, Lipids, Proteins, Vitamins, Minerals: Classes, Nomenclature, structure and their chemistry. Enzymes: Nomenclature, Classification and specificity of enzymes, enzyme Kinetics, enzymes and their role in modification of foods. Single cell protein (SCP). Metabolic Pathways: Carbohydrates, proteins and fats, catabolism and anabolism, Digestion and absorption, Assimilation and Transport of nutrients in human beings. General characteristics of microorganism: Classification, morphology, physiology, growth, nutrition and reproduction; Pure culture techniques and maintenance of cultures, control of microorganism. Sources of contamination. Microbiological standards of foods. Food poisoning and food borne infections, Food toxins, food plant sanitation, inspection and control, personnel hygiene, beneficial microorganisms and their utilization in food fermentation. Balance diet, Recommended Dietary Allowances (RDA), Dietary utilization and disturbances, Functions and energy values of foods, Basal energy metabolism: BV, NPU, BMR, PER calculations, Protein quality as reference protein. Dietary allowances and standards for different age groups, Techniques for assessment of human nutritional status, Causes and preventions of malnutrition. Biochemical, clinical manifestation & preventive measures due to vitamins deficiency. Diseases caused due to food adulteration.
