MPPSC Food Safety Officer Syllabus 2025

MPPSC Food Safety Officer Recruitment
MPPSC Food Safety Officer New Exam Pattern 2025
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MPPSC Food Safety Officer Exam Pattern 2025

• Conducting Authority: MPPSC Food Safety Officer Recruitment 2025
• Exam Mode: Written Test, Interview and Document Verification
• Questions: 150
• Duration: 3 hours (180 mins)
• Total Marks: 450 Marks
• Negative Marking: 1 Negative Mark

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MPPSC Food Safety Officer Syllabus 2025 PDF Exam Pattern

MPPSC FSO Syllabus - Section A (General Studies):-

History of Madhya Pradesh (Unit 1):-

• Ancient History of Madhya Pradesh - Prehistoric Period
• Protohistoric Period and Historic Period
• Medieval History of Madhya Pradesh
• Modern History of Madhya Pradesh
• Freedom Movement in Madhya Pradesh
• Indian History and Tribal Literature of Madhya Pradesh

Geography of Madhya Pradesh (Unit 2):-

• Geographical location and extent of the state - major rivers, mountains
• Climatic Seasons, Soil, Temperature, Rainfall, Forestry and Forest Produce
• Agriculture - Major Crops, Sources of Irrigation, Irrigation Projects
• Thermal Power Projects, Non-Conventional Energy Sources, Major Minerals
• Population, Literacy Rate, Transportation, Food Processing Industries

Politics and Economy of Madhya Pradesh (Unit 3):-

• Politics of Madhya Pradesh: Governor, Chief Minister, Cabinet, Vidhan Sabha, High Court, Lokayukta
• State Secretariate, Chief Secretary, Divisional Commissioner, Police Commissioner
• District Administration, Urban Administration, Local Self Government, Panchayatiraj Institutions
• Various State Commissions including Election, Information, SC/ST/Women/Backward Classes
• Important Acts including SC/ST Prevention of Atrocities Act, PESA Act, Environment Protection Act,
• Govansh Vadh Act
• Economy Overview, Agriculture and Rural Development, Industrial Development
• Education, Health, Skill Development, SDGs, Ease of Doing Business, Poverty Index

Tribes of Madhya Pradesh, Heritage, Folk Culture and Folk Literature (Unit 4):-

• Geographical spread and Constitutional provisions
• Major tribes, PVTGs, Tribal Welfare Programs
• Tribal Culture - Traditions, Arts, Festivals, Language, Literature
• Tribal freedom fighters, Museums, Institutes, Publications
• Folk Culture and Literature

Important Contemporary Events (Unit 5):-

• International and National Contemporary Events
• M.P. Public Welfare Schemes
• Prominent Personalities and Important Places
• ICT, E-Governance, AI, ML, Cloud Computing, Data Science, IoT

MPPSC FSO Syllabus - Section B (Food Science and Technology):-

Introduction to Basic Food Science (Unit 1):-

• History of food & its preservation, Traditional Foods, Food Fortification
• Food Constituents and their properties, Metabolic Pathway, Digestion and Absorption
• Physical and Chemical properties of food

Food Microbiology (Unit 2):-

• Micro-organisms characteristics, Growth, Nutrition, Reproduction
• Food Poisoning, Food Borne Diseases, Food Toxins
• Fermented Foods and Food spoilage by group
• Microbial Techniques and Culturing

Food and Nutrition (Unit 3):-

• Functions and sources of nutrients
• Balanced diet, RDA, BMI, BMR, Nutritional assessments
• Nutrition Programs in India, Deficiency diseases

Food Preservation, Packaging and Storage (Unit 4):-

• Principles and methods of preservation
• Thermal and Non-Thermal technologies
• Packaging laws and recent developments
• Storage structures and practices

Indian Farming System (Unit 5):-

• Agriculture status and types, Components of Farming
• Livestock, Horticulture, Agro-forestry systems
• Value chains, Enterprises, Government schemes

Food Safety, Quality Control, Hygiene and Standard (Unit 6):-

• Definition, Scope and Hazards
• Hygiene, Waste Disposal, Pest control
• Food Safety Management systems, HACCP, ISO, FSMS

Integrated Agriculture Production Technology (Unit 7):-

• Agriculture and Livestock status in MP
• Crop Production, Animal Husbandry
• Post Harvest Management, Water and Energy Management

Animal Product Processing (Unit 8):-

• Meat, Fish and Poultry processing
• Egg and Milk processing and characteristics
• Detection of adulterants

Food Processing Technology (Unit 9):-

• Non-thermal and Innovative technologies
• Preservation methods and Additives
• Hurdle, Aseptic, Microwave processing

Food Laws, Regulation, Certification and Development Schemes (Unit 10):-

• National & International Laws - FSSAI, Codex
• Food Adulteration, Safety Standards
• Certification bodies - BIS, AGMARK
• Organic and GM Foods, Food Institutes

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