RPSC FSO Syllabus 2022-23 Food Safety Officer Exam Pattern Download फ़ूड सेफ्टी ऑफिसर सिलेबस हिंदी में

1. Pre & early history of Rajasthan.
2. Age of Rajputs: Major dynasties of Rajasthan and the achievements of prominent rulers.
3. Emergence of Modern Rajasthan: factors of sociopolitical awakening of 19th century;
4. Peasants and tribal movements of 20th century; Political struggle of 20th century and the integration of Rajasthan.
5. Visual Art of Rajasthan – Architecture of forts and temples of Rajasthan; Sculpture.
6. Traditions of Rajasthan and various schools of painting of Rajasthan.
7. Performing Arts of Rajasthan – Folk music and musical instruments of Rajasthan; folk
8. Dance and folk drama of Rajasthan.
9. Various religious cults, saints and folk deities of Rajasthan.
10. Various dialects and its distribution in Rajasthan; literature of Rajasthani language.

1. राजस्थान का पूर्व और प्रारंभिक इतिहास।
2. राजपूतों का युग: राजस्थान के प्रमुख राजवंश और प्रमुख शासकों की उपलब्धियाँ।
3. आधुनिक राजस्थान का उदय: 19वीं शताब्दी के सामाजिक-राजनीतिक जागरण के कारक;
4. 20वीं सदी के किसान और आदिवासी आंदोलन; 20वीं सदी का राजनीतिक संघर्ष और राजस्थान का एकीकरण।
5. राजस्थान की दृश्य कला – राजस्थान के किलों और मंदिरों की वास्तुकला; मूर्ति
6. राजस्थान की परंपराएं और राजस्थान के चित्रकला के विभिन्न स्कूल।
7. राजस्थान की प्रदर्शन कला – राजस्थान के लोक संगीत और संगीत वाद्ययंत्र; लोक
8. राजस्थान के नृत्य और लोक नाटक।
9. राजस्थान के विभिन्न धार्मिक पंथ, संत और लोक देवता।
10. राजस्थान में विभिन्न बोलियाँ और उनका वितरण; राजस्थानी भाषा का साहित्य।

1. Geography of Rajasthan: Broad physical features- Mountains, Plateaus, Plains & Desert.
2. Major rivers and lakes; Climate and Agro-Climatic regions; Major soil types and distribution.
3. Major forest types and distribution; Demographic characteristics.
4. Desertification, Droughts & Floods, Deforestation, Environmental Pollution and Ecological Concerns.
5. Economy of Rajasthan: Major Minerals- Metallic & Non- Metallic.
6. Resources Renewable and Non Renewable.
7. Major agro based industries- Textile, Sugar, Paper & Vegetable oil.
8. Poverty and Unemployment.
9. Agro food parks.

1. राजस्थान का भूगोल: व्यापक भौतिक विशेषताएं- पर्वत, पठार, मैदान और रेगिस्तान
2. प्रमुख नदियाँ और झीलें; जलवायु और कृषि-जलवायु क्षेत्र; प्रमुख मिट्टी के प्रकार और वितरण
3. प्रमुख वन प्रकार और वितरण; जनसांख्यिकीय विशेषताएं
4. मरुस्थलीकरण, सूखा और बाढ़, वनों की कटाई, पर्यावरण प्रदूषण और पारिस्थितिक चिंताएं।
5. राजस्थान की अर्थव्यवस्था: प्रमुख खनिज- धात्विक और गैर-धातु; विद्युत
6. संसाधन अक्षय और गैर नवीकरणीय
7. प्रमुख कृषि आधारित उद्योग- कपड़ा, चीनी, कागज और वनस्पति तेल
8. गरीबी और बेरोजगारी
9. एग्रो फूड पार्क।

1. Important Persons
2. Places and Current events of the State.
3. National and International events of importance.
4. National and International Organisations- (BIS, ICMR, ICAR, Council for Social Welfare, APEDA, Export Inspection Council, FAO, WHO, ISO, WTO).
5. New Schemes & Initiatives taken recently for welfare & development in Rajasthan.

1. महत्वपूर्ण व्यक्ति
2. राज्य के स्थान और वर्तमान घटनाएं।
3. राष्ट्रीय और अंतर्राष्ट्रीय महत्व की घटनाएं।
4. राष्ट्रीय और अंतर्राष्ट्रीय संगठन- (BIS, ICMR, ICAR, काउंसिल फॉर सोशल वेलफेयर, APEDA, एक्सपोर्ट इंस्पेक्शन काउंसिल, FAO, WHO, ISO, WTO)।
5. राजस्थान में कल्याण और विकास के लिए हाल ही में नई योजनाएँ और पहल की गई।

Unit-I:

Chemical bonds and forces, concept of pH and buffer, thermo chemistry, chemical equilibrium, chemical kinetics. Aliphatic and Aromatic hydrocarbons- concept of aromaticity, methods of preparation and chemical properties of alcohols, phenols, aldehydes, ketones, carboxylic acids, nitro compounds and amines. Different methods of purification, qualitative and quantitative analysis. Solutions- concentration terms, liquid properties, surface tension, viscosity and its applications. Surface chemistry- adsorption, homogeneous and heterogeneous catalysis, colloids and suspension.

UNIT-II:

Types of micro organism associated with food, their morphology and structure, factors affecting their growth, microbiological standards, sources of micro organism in food, some important food spoilage micro organisms, fermentation- definition and types, micro organisms used in food fermentation, dairy fermentation, fermented foods- types, methods of manufacture for vinegar, sauerkraut, soya sauce, beer, wine and traditional Indian foods.

UNIT-III:

Bio molecules – carbohydrates, proteins, lipids and nucleic acids, their classification, structure, bio synthesis, metabolism and calorific value. Enzymes- classification, kinetics, factors controlling enzyme activities, enzymes used during food processing, modification of food by endogenous enzymes. Vitamins and their types.Minerals- important minerals and their functions in human body. Plant alkaloids and their uses.Animal and plant toxins.Toxic
substances and their metabolism- pesticides, metals, food additives etc.

UNIT-IV:

Classification- five kingdom system upto phylum, plants and animal products used as food by human. Culture of animals used as food. Eukaryotic and Prokaryotic cells. Types of cells, animal tissues and organs. Human physiology- Nutrition and Digestion. Respiration respiratory pigment, transport and gaseous exchange.Excretion- structure of kidney and urine formation. Circulatory system- heart, blood vascular system, blood and its components. Nervous system- conduction of impulses.muscular system- types of muscles and muscle contraction. Reproductive system. Endocrine system- hormones and their role. Immune system- types of immunity, antigen-antibody reaction. Diseases- deficiency diseases, communicable diseases and diseases caused by animals (protozoans, helminths, arthropodans).

UNIT-V:

Genetically modified plants and animals, plant and animal tissue culture and its application, importance of GM-crops and their products, environmental bio technology- pollutants, Bio magnification and microbial bio remediation. Statistical analysis- mean, median, mode, standard deviation, regression and co-relation, Test, variance, chi-square test.

UNIT-VI:

Salient features of agriculture with special reference to Rajasthan. Soil fertility and Management of problematic soils in Rajasthan. Introduction to Dry land farming and Agroforestry. Introductory knowledge about production techniques of important field crops (Wheat, Mustard, Groundnut, Pulses, Bajra, Maize).Horticultural crops (Citrus, Mango, Guava, Ber, Onion, Tomato, Cucurbits, Chilli, Rose etc.) Spices and Medicinal crops (Cumin, Fenugreek, Fennel, Coriander, Isabgol, Aloevera, etc.) Important diseases and Pests of major Crops and their management. Importance of agriculture marketing. General awareness about seed science and crop physiology.

UNIT-VII:

Importance of livestock in economy of Rajasthan. Fundamentals of livestock and poultry production. Artificial insemination and Pregnant animal management. Laboratory diagnostics, important diseases of livestock and their management. Present status of milk and milk products. Milk production and quality of milk. Milk processing and packaging. Dairy equipments and utilities. Introduction to livestock products.

UNIT-VIII:

Present status of food technology in India and Rajasthan. General methods of food preservation and food processing. Importance of post harvest technology of fruits and vegetables. Technology for processed products like Squash, Jelly, Sauce, Pickles etc. Postharvest physiology and handling of fruits and vegetables. Types and functions of Packaging materials used in fresh and processed food. Food laws – brief review of regulatory status in India (FPO, Prevention of Food Adulteration Act, Food Safety and Standard Act, Testing Food for its Safety, AGMARK). Hygiene and Sanitation (HACCP, Good Manufacturing Practices, Good Laboratory Practices etc).