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The Madhya Pradesh Public Service Commission (MPPSC) has announced the recruitment of 120 Food Safety Officers (FSO) for the year 2025. Aspiring candidates must familiarize themselves with the updated syllabus and exam pattern to enhance their preparation and increase their chances of success.
MP FSO Syllabus 2025
The MPPSC Food Safety Officer (FSO) syllabus for 2025 covers a wide range of topics. It includes chemistry concepts like phenols, aldehydes, and ketones, food microbiology such as food spoilage and fermentation, and food processing methods. The syllabus also includes metabolism, enzymes, vitamins, and minerals important for food safety. Additionally, it covers environmental issues, agricultural crops, livestock diseases, and dairy products. There are also sections on Madhya Pradesh’s history, agriculture, and environmental concerns. This well-rounded syllabus prepares candidates for both technical knowledge and local issues related to food safety.
MP FSO Exam Pattern 2025
The MP FSO examination comprises a single written test followed by an interview. The details are as follows:
Written Examination
- Mode of Exam: Online (Computer-Based Test)
- Total Questions: 150 Multiple Choice Questions (MCQs)
- Total Marks: 150
- Duration: 3 hours
- Marking Scheme: Each question carries 1 mark; no negative marking for incorrect answers.
Interview: Total Marks: 50
MP FSO Detail Syllabus
The Madhya Pradesh Public Service Commission (MPPSC) has released the detailed syllabus for the Food Safety Officer (FSO) Examination 2025. The syllabus is divided into multiple units, each covering specific topics essential for the role. Below is a structured table summarizing the syllabus:
| Unit | Topics Covered |
|---|---|
| Unit I | Phenols, Aldehydes, Ketones, Carboxylic acids, Nitro compounds and amines, Chemical bonds and forces, Concept of pH and buffer, Thermochemistry, Chemical equilibrium, Methods of purification, Qualitative and quantitative analysis, Solutions: concentration terms, Liquid properties: surface tension, viscosity, and applications, Chemical kinetics, Aliphatic and aromatic hydrocarbons: concept of aromaticity, Preparation and chemical properties of alcohols, Surface chemistry: adsorption, catalysis, colloids, and suspension |
| Unit II | Food spoilage microorganisms, Fermentation: definition and types, Microorganisms in food fermentation, Dairy fermentation, Fermented foods: types, Manufacture of vinegar, sauerkraut, soya sauce, Microorganisms in food: morphology and structure, Factors affecting microbial growth, Microbiological standards, Sources of microorganisms in food, Beer, wine, and traditional Indian foods |
| Unit III | Metabolism and calorific value, Enzymes: classification, kinetics, factors affecting activity, Enzymes in food processing, Modification of food by endogenous enzymes, Vitamins: types, Biomolecules: carbohydrates, proteins, lipids, nucleic acids (classification, structure, biosynthesis), Minerals: functions in the human body, Plant alkaloids and uses, Animal and plant toxins, Toxic substances and metabolism: pesticides, metals, food additives |
| Unit IV | Respiration: respiratory pigments, gas exchange, Excretion: kidney structure, urine formation, Circulatory system: heart, blood vascular system, blood components, Nervous system: impulse conduction, Muscular system: muscle types, contraction, Reproductive system, Endocrine system: hormones and roles, Classification: five kingdom system, food sources, Animal culture for food, Cell types: eukaryotic, prokaryotic, Animal tissues and organs, Human physiology: nutrition, digestion, Immune system: immunity types, antigen-antibody reaction, Diseases: deficiency, communicable, animal-caused |
| Unit V | Environmental biotechnology: pollutants, biomagnification, bioremediation, Statistical analysis: mean, median, mode, standard deviation, regression, correlation, t-test, variance, Genetically modified plants and animals, Plant and animal tissue culture: applications, Importance of GM crops and products |
| Unit VI | Horticultural crops: citrus, mango, guava, ber, onion, tomato, cucurbits, chili, rose, Spices and medicinal crops: cumin, fenugreek, fennel, coriander, isabgol, aloe vera, Agriculture in Madhya Pradesh: salient features, Soil fertility and management of problematic soils in Madhya Pradesh, Introduction to dryland farming and agroforestry, Production techniques of field crops: wheat, mustard, groundnut, pulses, bajra, maize, Major crop diseases and pests: management, Agriculture marketing importance, Seed science and crop physiology awareness |
| Unit VII | Laboratory diagnostics, Livestock diseases: management, Milk and milk products: status, Milk production and quality, Livestock importance in Madhya Pradesh’s economy, Fundamentals of livestock and poultry production, Artificial insemination and pregnant animal management, Milk processing and packaging, Dairy equipment and utility, Introduction to livestock products |
| Unit VIII | Postharvest physiology and handling of fruits and vegetables, Packaging materials: types and functions for fresh and processed food, Food laws: regulatory status in India (FPO, Prevention of Food Adulteration Act, Food Safety and Standard Act, Testing Food for Safety, AGMARK), Food technology status in India and Madhya Pradesh, Food preservation and processing methods, Postharvest technology importance for fruits and vegetables, Processed product technology: squash, jelly, sauce, pickles, Hygiene and sanitation: HACCP, Good Manufacturing Practices, Good Laboratory Practices |
| Unit IX | Modern Madhya Pradesh emergence: 19th-century socio-political awakening factors, 20th-century peasant and tribal movements, Madhya Pradesh’s pre and early history, Rajput era: major dynasties and prominent rulers’ achievements, 20th-century political struggle and Madhya Pradesh integration |
| Unit X | Performing arts of Madhya Pradesh: folk music and musical instruments, Visual arts of Madhya Pradesh: architecture of forts and temples, Sculpture traditions and painting schools in Madhya Pradesh, Folk dance and drama in Madhya Pradesh |
| Unit XI | Religious cults, Saints and folk deities of Madhya Pradesh, Dialects and distribution in Madhya Pradesh, Literature of Madhya Pradesh languages |
| Unit XII | Droughts and floods, Deforestation, Environmental pollution and ecological concerns, Climate and agro-climatic regions, Soil types and distribution, Forest types and distribution, Physical features: mountains, plateaus, plains, desert, Major rivers and lakes, Demographic characteristics, Desertification |
| Unit XIII | Agro-based industries: textile, sugar, paper, vegetable oil, Poverty and unemployment, Agro-food parks, Major minerals: metallic and non-metallic, Power resources: renewable and non-renewable |
| Unit XIV | National and international important events, Organizations: BIS, ICMR, ICAR, Council for Social Welfare, APEDA, Export Inspection Council, FAO, WHO, ISO, WTO, Important persons, Places and current events in the state |
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