Syllabus Food - Analyst 1 PDF

5th FOOD ANALYST EXAMINATION (FAE-2018)
AND
2nd JUNIOR ANALYST EXAMINATION (JAE-2018)
EXAMINATION PLAN
Session-I Session II
Paper-I (Max. 100 questions; 2 Hrs) Paper-II (Max. 100 questions; 2 Hrs)
Topics Question, % Topics Question, %
Food Laws and Standards in 40 Food Chemistry, Food Additives, 30
India Antioxidants, Contaminants and
LUNCH BREAK - 1 Hr)

Adulterants
Planning Organization and set 10 Food Microbiology 30
up of Food Analyst
Laboratory including
NABL/ISO/IEC-17025:2005
Principles of Food 25 Instrumentation in Food Analysis 40
Preservation, Processing and
Packaging, Labeling/Claims
and Principles of Nutrition
Food Hygiene, Sanitation, 25
HACCP, Quality Control
Tools, GLP, GHP, GMP and
FSMS.
 Both theory papers viz., Paper-I and Paper- II are compulsory for all candidates appearing for FAE-
2018 and JAE-2018.
 All questions will be Multiple Choice Questions (MCQ) and each question will carry four marks.
There will also be negative marking for incorrect answers
 Four marks will be awarded for each correct answer and one mark will be deducted for each
incorrect answer.
 The candidates should secure atleast 35% in each of the theory papers (i.e.,Paper-I and Paper-II) and
a minimum aggregate of 40% from both papers.
 The candidates of FAE-2018 who qualify Theory papers (i.e.,Paper-I and Paper-II)only will be
eligible to appear for Practical (i.e., Paper-III). Dates, venue and syllabus of Paper-III will be
intimated separately.
 Those candidates appearing for JAE-2018 will be awarded certificate as qualified Junior Analyst,
only if they qualify the theory papers (i.e., Paper-I and Paper-II). After obtaining the requisite
experience of 3 years to appear for FAE, the JAE qualified candidates will appear for Paper-III only.
This provision will be available to JAE qualified candidates one time only.
 Syllabus for Paper I and Paper II is provided separately.
1 | First announcementFAE/JAE2018
SYLLABUS# FOR FAE-2018 and JAE-2018
THEORY PAPERS (Paper-I and Paper-II)
PAPER-I: Food Laws and Standards in India, Planning Organization and set up of
Food Analyst Laboratory Including NABL/ISO/IEC-17025:2005 Accreditation
(i) Food Laws and Standards in India

a. Food Safety and Standards (FSS) Act, 2006, FSS Rules and Regulations,
b. Agricultural Produce Act, 1937 (Grading and Marketing)
c. Export (Quality Control & Inspection), Act, 1963 and Rules
d. Bureau of Indian Standards relevant to food safety
e. Legal Metrology Act
f. International Food Control Systems/ Laws, Regulations and Standards/
Guidelines with regard to Food Safety: CODEX (SPS/TBT), OIE, IPPC
(ii) Planning Organization and set up of Food Analyst Laboratory including

NABL/ ISO/IEC-17025:2005
a. Accreditation systems and their general requirements
b. Measurement of uncertainty - Handling of testing and calibration materials -Testing
and calibration methods - Validation of methods
c. Reporting and interpretation of results - Data and document control in accreditation
process / accredited laboratory
(iii) Principles of Food Preservation, Processing and Packaging, Labeling/Claims

and Principles of Nutrition
a. Principles, methodology and technology of food preservation and processing
b. Principles of Packaging – characteristics and application of various Food
Packaging materials
c. Basic principles of nutrition and role of various micro/macro nutrients in human
metabolism - nutrition deficiency diseases.
d. Labelling requirements as per Food Safety Standards (Packaging and Labelling)
Regulations 2011
(iv) Food Hygiene and Sanitation, HACCP, Quality Control Tools, GLP, GHP,
GMP and FSMS
PAPER-II: Food Chemistry, Food Microbiology, Food Additives & Contaminants and
instrumentation in food analysis
(i) Food Chemistry: Knowledge of Basic chemistry of major food components- Water,
Carbohydrates, Protein and Fats; definition, composition, structure, functional
properties, their behaviour under conditions of particular relevance to food processing.
Chemistry of Macronutrients and Micronutrients (Majorly Vitamins and Minerals);
Food Pigments, Food flavors, Enzymes, Enzymatic and non-enzymatic browning;
Water soluble and Fat soluble vitamins, Role of minerals in nutrition, Anti-nutrients
Standards of Quality and Safety of Food & Food Products laid down in the FSS
Regulations, 2011 including current food safety issues like Antibiotic residues in
Honey, Milk, Fish, Meat and Poultry products.
Nutraceuticals, Functional Foods, Food Supplements, Dietary Supplements, Genetically
Modified Foods.
Food Additives, Antioxidants, Contaminants and Adulterants:
Analytical Chemistry: Statistical Analysis, Standard Deviation, Sampling
Procedures, General Description on “ Sampling of Foods”, Calibration and
Standardization, Sub- Sampling and its procedures, LOD, LOQ, Internal standards,
Quality Assurance, Setting-up of Food Laboratory, Reference standards, Certified
Reference Materials etc.
Theory of common test: pH Meter, Digital Analyzer, Auto-Analyzer etc
Food composition and proximate analysis of foods
Food additives: Chemistry, role and application of Preservatives, Emulsifying and

Stabilizing agents, buffering agents, bleaching, maturing agents and starch modifiers,
Food colors, flavors, anti-caking agent, Antioxidants etc.
Food contaminants: Their occurrence, composition, physiological, significance in

foods, Limit of Detection and Limit of Quantification and detection;
Metals and toxic Metals e.g. Cd, Hg etc.,
Pesticide residues e.g. Dioxin, Aldrin, Malathion etc.,
Mycotoxins, Argemone, Khesari dal, Ergot, Karnal bunt, Dhatura, etc.
Allergens, Antibiotic & hormone residues, Veterinary drug residue, other new
contaminants and toxins (For example: Cyclopiazonic acid in Buckwheat flour)
Naturally Occurring Toxic Substances (NOTS) and Deoxynivalenol (DON)
(ii) FOOD MICROBIOLOGY

Food Microbiology, food spoilage organism and their control, microbiology of dairy
products, Fruits and Vegetables and their processed Products ,Meat and Meat products,
fish and fish products, egg and egg products, spices & condiments, food borne
intoxicants and infection.
Microbial Contaminants (For example: Bacteria, Yeasts and Molds) their composition,
physiological, significance in foods and detection thereof.
(iii) INSTRUMENTATION IN FOOD ANALYSIS:

Instrumentation and methods of analysis of food products.
Chromatography, including GLC, TLC, Paper & Column, LC-MS-MS, GC-MS-
MS, HPLC, AAS, ICP-MS
UV-Vis Spectrophotometer, IR-Spectrophotometer and Fluorescence
Spectrophotometer
Atomic Absorption spectroscopy for determination of heavy metal contaminants in
foods such as Lead, Cadmium, Mercury, Arsenic, Zinc, Copper, Tin, etc.
Microbiological instrumentation- Colony counters, Bacteriological incubators, Bio
safety Cabinets, etc.
**********
(# : Syllabus is only indicative and not exhaustive)

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5th FOOD ANALYST EXAMINATION (FAE-2018)

LUNCH BREAK - 1 Hr)

THEORY PAPERS (Paper-I and Paper-II)

(i) Food Laws and Standards in India

(ii) Planning Organization and set up of Food Analyst Laboratory including

(iii) Principles of Food Preservation, Processing and Packaging, Labeling/Claims

Food additives: Chemistry, role and application of Preservatives, Emulsifying and

Food contaminants: Their occurrence, composition, physiological, significance in

(ii) FOOD MICROBIOLOGY

(iii) INSTRUMENTATION IN FOOD ANALYSIS:

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