TSPSC FSO Syllabus 2022, Check topic-wise syllabus and exam pattern here!

Table of Content

TSPSC FSO Syllabus 2022

TSPSC FSO Syllabus for General Awareness

• Current Affairs
• Science
• Environmental Issues and Disaster Management.
• Geography and Economy of India and Telangana.
• Polity
• Indian Political System and Government.
• Modern Indian History with a focus on Indian National Movement.
• History of Telangana and Telangana Movement.
• Society, Culture, Heritage, Arts and Literature of Telangana. 
• Policies of Telangana State.
• Ethics, Sensitivity to Gender and weaker sections, social awareness

TSPSC FSO Syllabus for Paper II

Food Chemistry	Carbohydrates  -Structure  and  functional   properties  of  mono,  di  &  oligo- polysaccharides  including  starch,  cellulose,  pectic  substances  and  dietary  fiber; Proteins  –  Classification  and  structure  of  proteins  in  food.  Lipids-Classification and  structure  of  lipids,  Rancidity  of  fats,  Polymerization  and  polymorphism; Pigments-Carotenoids,  chlorophylls,  anthocyanins,  tannins  and  myoglobin; Food flavours-Terpenes, esters, ketones and quinones; Enzymes-Enzymatic and non-enzymatic browning in different foods
Food Microbiology, Sanitation and Hygiene	Characteristics  of  microorganisms-Morphology,  structure  and  detection  of bacteria,  yeast  and  mold  in  food,  Spores  and  vegetative  cells;  Microbial growth in food- Intrinsic and extrinsic factors, Growth and death  kinetics, serial dilution   method   for   quantification;   Food   spoilage-   Contributing   factors, Spoilage  bacteria,  Microbial  spoilage  of  milk  and  milk  products,  meat  and meat  products;  Food  borne  disease-Toxins  produced  by  Staphylococcus, Clostridium and Aspergillus; Bacterial pathogens- Salmonella, Bacillus, Listeria, Pseudomonas,   Candida,   Escherichia   coli,   Shigella,   Campylobacter;   Food Hazards  of   natural  origin  –  sea   food  toxins,  biogenic  amines,   alkaloids, phenolic compounds, protease inhibitors and phytates. Types of hazards, biological, chemical, physical hazards, importance of safe foods. Priniciples and methods of food preservation. Hygiene and sanitation in food sector – pest control measures, Garbage and Sewage  disposal, Water  –  Sources,  purification,  Hazards  Analysis  &  Critical Control   Point   (HACCP),   Good   Manufacturing   Practices   (GMP),   Good Hygienic Practices (GHP), Good laboratory Practices (GLP).
Food Processing Technology	Food processing- structure, composition, nutritional significance and types of processing  methods  for  various  categories  of  foods:  Cereals  (Rice-milling, parboiling,  Barley-  Pearling,   malting,  brewing,   Corn-  wet   and   dry   milling, Wheat-milling,  pulses  (milling,  germination,  cooking,  roasting,  frying,  canning and fermentation), and oil seeds (extraction and refining), Fruits & vegetables (canning, drying and dehydration, concentration, freezing, IQF, thawing and fermentation);  plantation crops (primary and secondary processing of Tea, Coffee  and  Cocoa),  Spices  (Oleoresin  and  essential  oil  extraction),  Meat, fish  and  poultry  (ante  mortem  inspection,  slaughtering  and  dressing,  post mortem  examination,  canning,  curing,  smoking,  freezing,  dehydration  and fermentation), eggs (quality inspection and dehydration) milk (receiving, separation,    clarification,   pasteurization,  standardization, homogenization, sterilization, UHT and fermentation). Unit   operations   of   food processing  – grading,   sorting,   peeling   and   size reduction. Product development – Consumer  trends  and  their  impact  on  new  product development; stages-  to  conceive  ideas, evaluation  of  ideas, developing ideas   into   products,   test   marketing   and   commercialization;   criteria   for selection    of    raw    materials,    sensory    evaluation,    objective    evaluation, standardization.Types   &   functions   of   packaging   materials   including   smart   packaging   and biodegradable materials used in foods. Packaging material as a threat, impact on health and controlling measures. Surveys – types, sampling procedures for conducting surveys and for quality control.
Food Laws and Organization	Laws  and  Regulations – Brief  review  of  regulatory  status  in  India  before  the advent of FSSAI: FPO, MMPO, MFPO, Prevention of Food Adulteration Act, Paradigm shift from PFA to FSSAI; Overview of Food Safety Standards Act 2006,  Food  Safety   Standards  Rules  &  Regulations,  2011  (Licensing   and registration of  food businesses, Food product      standards  &  Additives, Packaging  &  labelling,  Contaminants,  toxins  an residues,Laboratory and sample   analysis,   Prohibition   and   restriction  on   sales),   Organizational hierarchy, Powers   and   duties   of   Food business   Operator, Food  Safety Officer, Designated  Officer,   Food   Analyst;   Food   recall   and   Traceability, Other Acts: Essential commodities   Act, Legal Metrology Act, AGMARK  Codex Alimentarius – development and issue of standards, Committees under Codex, role in maintaining harmony in food standards. National  Organizations  –  Bureau  of  Indian  Standards,  ICMR,  ICAR,  NABL, Council  for social welfare, Ministry of Health & Family Welfare – delivery Health Services in India. Export  and  Quality  Control  through  Export  Inspection  Council  (EIC),  APEDA and  MPEDA.  International      Organizations  FAO  (Food & Agriculture Organization), WHO   (World   Health Organization), ISO, WTO, APLAC, ILAC.
Public and Occupational Health and Nutrition	Public  Health:  Definition  of  Public   Health  and  Associated  Terms,  Current Concerns  in  Public  Health  : Global  and  Local, Core  functions  and  scope of  public  health,   History  of  public  health  and  evolution  of  Public  Health, Concept   of   health   and   disease,   Natural   history   of   disease,   Levels  of prevention, Concept of health and disease, Natural history of disease, Determinants  of  health,  Infectious  Disease  and  Germ  Theory,  Introduction  to public   health   ethics,   Globalization   and   Health,   Governance   in   Health, International Health Regulations, Indian Health Systems. Occupational Health – health of workers in industries safety measures, occupational diseases. Nutrition – Assessment of  nutritional  status, Balanced diet, food sources of nutrients, essential vitamins, amino acids and fatty acids, their    deficiency    diseases    and    toxicity,    PER,    Recommended    dietary allowances for various nutrients, Antinutrients, clinical and diet surveys. Programmes  on  Nutrition  in  India  (mid-day  meals  at  schools,  anganwadi systems, ICDS,  NIDDCP, NNAPP, WIFS, National Food Security Mission, SABLA, FSSAI  initiatives  on  food  fortification,  FFRC,  FFWP,  NPPNB  due  to  VAD, NGCP).

 

TSPSC FSO Exam Pattern

Subjects	No. Of Questions	No. Of Marks	Time allotted
General Studies and General	150	150	150 minutes
Concerned Subject	150	150	150 minutes
Total	300	300	300 minutes

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