Examination Schedule And The Syllabus For The Rd3 Food .

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Examination Schedule and the Syllabus for the 3rd Food Analyst ExaminationI.1.Schedule of the Examination:Theory: One DayPaperPaper- ISubpartABCDPaper-IITotalABCDTotal 2.SubjectMarksNumberMultipleChoiceQuestions40Food Laws and Standards in India,40Planning Organization and set up of Food AnalystLaboratory, NABL/ISO/IEC-17025:2005Principles of food preservation, Processing andPackaging, labeling/claims and principles of nutrition.Food Hygiene, Sanitation, CODEX. (SPS/TBT)International Food Control Systems. WHO/FAO,HACCP, Quality Control Tools, 00Each Multiple choice question (MCQ) will carry one mark for each correct answer.There will be negative marking for incorrect answers. 0.25 marks will bededucted for each incorrect answerTotal duration for each paper will be of 2Hours.Qualifying marks for theory examination will be 35% in each theory paper(PaperI and Paper-II) separately with minimum aggregate of 40% in both papers.Results of the Theory papers would be declared on the same day evening.Food ChemistryFood Additives, Antioxidants& ContaminantsInstrumental methods of analysisFood MicrobiologyCandidates who will qualify the Paper-I and Paper-II (Theory Papers) will only beallowed to appear in Paper-III (Practical & Viva-voce).Schedule of Practical examination: Two days (10.00 AM to 5.00 PM)(Candidates who will score minimum 35% in each theory paper (Paper-I and Paper-II)separately with minimum aggregate of 40% and above in both theory papers will only qualifyfor appearing in Paper-III i.e. Practical and Viva -Voce).Duration of Practical including viva- voceParticularPaper -IIIofTwo daysWeightage (%)Method of Analysis30Practical Proficiency60viva- voce10Total100Aggregate passing marks for Paper –III examination will be 50%.Marks6012020200

FOOD ANALYST EXAMINATION -2016THEORY PAPERSPAPER- I: Food Laws and Standards in India, Planning Organization and set up :2005AccreditationA. Food Laws and Standards in India*:a.b.c.d.e.f.Food Safety and Standards (FSS) Act, 2006, FSS Rules and Regulations,Agricultural Produce Act, 1937 (Grading and Marketing)Export (Quality Control & Inspection), Act, 1963 and RulesBureau of Indian Standards relevant to food safetyLegal Metrology ActInternational Food Control Systems/ Laws, Regulations and Standards/Guidelines with regard to Food Safety: CODEX (SPS/TBT),OIE,IPPC.*80% weightage may be given to (a.) and 20% to other (b to f)while framing thequestions.B. Planning Organization and set up of Food Analyst Laboratory includingNABL/ ISO/IEC-17025:2005C. Principles of Food Preservation, Processing and Packaging, Labeling/Claimsand Principles of Nutritiona.b.c.d.Food preservation and processing their principles, methodology andtechnology.Principles of Packaging and various Food Packaging materials: rigid andflexible such as plastic films, metal containers, glass containers, paper andcard board containers, jute containers, etc.Basic principles of nutrition and role of various nutrients in humanmetabolism; Essential amino acids and fatty acids, Protein Efficiency Ratio(PER), Nutrition deficiency diseases.Labelling requirements as per Food Safety Standards (Packaging andLabelling) Regulations,2011D. Food Hygiene and Sanitation, HACCP, Quality Control Tools, GLP, GHP,GMP, FSMS

PAPER – II: Food Chemistry, Food Microbiology, Food Additives & Contaminants andinstrumentation in food analysis(A) Food Chemistry and Food Additives, Contaminants and Adulterants:Food Chemistrya. Knowledge of Basic chemistry of major food components- Water,Carbohydrates, Protein and Fats; definition, composition, structure, functionalproperties, their behaviour under conditions of particular relevance to foodprocessing.b. Chemistry of Macronutrients and Micronutrients (Majorly Vitamins andMinerals); Food Pigments, Food flavors, Enzymes, Enzymatic and nonenzymatic browning; Water soluble and Fat soluble vitamins, Role ofminerals in nutrition, Anti-nutrientsc. Standards of Quality and Safety of Food & Food Products laid down in theFSS Regulations, 2011 including current food safety issues like Antibioticresidues in Honey, Milk, Fish, Meat and Poultry products.d. Nutraceuticals, Functional Foods, Food Supplements, Dietary Supplements,Genetically Modified Foods.Food Additives, Antioxidants, Contaminants and Adulterants:a. Analytical Chemistry: Statistical Analysis, Standard Deviation, SamplingProcedures, General Description on “ Sampling of Foods”, Calibration andStandardization, Sub- Sampling and its procedures, LOD, LOQ, Internalstandards, Quality Assurance, Setting-up of Food Laboratory, Referencestandards, Certified Reference Materials etc.i.Theory of common test: pH Meter, Digital Analyzer, Auto-Analyzeretcii.Food composition and proximate analysis of foodsb. Food additives: Chemistry, role and application of Preservatives, Emulsifyingand Stabilizing agents, buffering agents, bleaching, maturing agents and starchmodifiers, Food colors, flavors, anti-caking agent, Antioxidants etc.c. Food contaminants: Their occurrence, composition, physiological,significance in foods, Limit of Detection and Limit of Quantification anddetection.i. Metals and toxic Metals e.g. Cd, Hg etc.ii. Pesticide residues e.g. Dioxin, Aldrin, Malathion etc.iii. Mycotoxins, Argemone, Khesari dal, Ergot, Karnal bunt, Dhatura, etciv. Allergens, Antibiotic & hormone residues, Veterinary drug residue,other new contaminants and toxins (For example: Cyclopiazonic acidin Buckwheat flour)v. Naturally Occurring Toxic Substances (NOTS) and Deoxynivalenol(DON)

(B) Food Microbiology and instrumentation in food analysis:Instrumentation in food analysisI. Instrumentation and methods of analysis of food products.a. Chromatography, including GLC, TLC, Paper & Column, LC-MS-MS, GC-MSMS, HPLC, AAS, ICP-MSb. orescenceSpectrophotometerII. Atomic Absorption spectroscopy for determination of heavy metal contaminants infoods such as Lead, Cadmium, Mercury, Arsenic, Zinc, Copper, Tin, etc.(C) Food Microbiologya.Food Microbiology, food spoilage organism and their control, microbiology of dairyproducts, Fruits and Vegetables and their processed Products ,Meat and Meatproducts, fish and fish products, egg and egg products, spices & condiments, foodborne intoxicants and infection.b.Microbial Contaminants (For example: Bacteria, Yeasts and Molds) theircomposition, physiological, significance in foods and detection their of.

PRACTICAL EXAM WITH VIVA-VOCEPaper-III: PRACTICAL1. Physical, Chemical, Microbiological (including microscopic examination as required)examination of the food and food products as described under FSS Regulation, 2011.2. Proximate analysis of food.3. Detection and estimation of various contaminants in foods.4. Any other type of food analysis as required under FSS Act, 2006 and FSS Regulation,2011.5. Theory of Practical’s/Instrumentations:i.ii.iii.iv.v. Quantifications of Melamine Analysis, Herbicides, pesticides and SyntheticColor.Antibiotic, Antibacterial drug residues in Food.Specialized Veterinary Samples received from Ante-mortem and Post- morteminspectionGel Electrophoresis, ELISA, PCR, RT-PCR, r-PCR, Antibiotic and Hormoneresidues, Melamine, GM food analysis method.Fatty acid profile, PUFA, MUFA, CholesterolIndicative list of Analysisi.Analysis of Artificial sweeteners e.g. Aspartame in diet drinks and light foodstuffs.ii.Aflatoxins and Mycotoxins contamination in Foodiii.Quantification of preservatives like SO2, Benzoic acid, Synthetic colors in foods.iv.Melamine in milk and milk productsv.Principles and detailed method of Pesticides Analysis (Organochlorine and Nitrogen,Sulhpur containing) compounds Sub ppb level in Food stuffs including Fruits andVegetables.vi.Samples received (Referral/Appellate samples) from Designated Officer underSection 40 (C) of FSS Act, 2006.

Indicative list of instruments required1.HPLC High Performance with UV-Vis Detector2.HPLC with UV-VIS and Fluorescence Detector – Amino Acid for system and forProtein Analysis.3.HPLC with Evaporating Light Scattering Detector (ELSD) - For Sugar Analysis4.LC-QQQ MS/MS ( Triple Quadrupole Detector)(1 for Pesticide, 1 for Aflatoxins and 1 for Antibiotics)5.LC-QToF- Quadrupole Time of Flight) 1 No. for Non –Target PesticideAnalysis.6.Ion Chromatograph7.PCR &RTPCR – Real Time Polymerase Reaction system –for GM food andPathogen Detection8.GCMS –QQQ ( MS/MS) Gas Chromatograph Triple Quad system- PesticideAnalyzer9.GCMS – QQQ (MS/MS ) Gas Chromatograph Triple Quad System – forDioxins, Polycyclic aromatic hydrocarbons (PAH) and polychlorinated biphenyls(PCB) analysis10.GC- QToF system for Non Target Compounds Analysis11.GCMS Single Quad with ECD and FPD Detector12.GC with FID, ECD, NPD Detector13.DNA Sequencer14.Bio-analyzer- DNA/RNA/Protein Analysis15.Colony Counter16.Fourier Transform Infrared spectroscopy (FTIR)17.Graphite Furnace Atomic Absorption (GFAA) spectrophotometer18.LC-ICP-MS (liquid chromatography-Inductively Coupled PlasmaSpectrometry)19.UV-Vis Spectrophotometer20.Kjeldahl Digester system21.Gel Electrophoresis system22.Flow Cytometer23.Imaging System- Microscope24.Nuclear Magnetic Resonance (NMR)system-Mass

25.Microbiological ELISA26.Micro Wave Digesters27.Rotary Evaporator28.Balances29.pH meter30.Hot Plate31.Centrifuges32.Oven33.Refrigerator34.Deep Freezer35.Water Bath, etc.Suggested Readings: Handbook of analysis and quality control for fruit and vegetable products. By S.Rangana Preservatives of Fruits and Vegetables by G.L. Tandon, G.S. Siddappa, GirdhariLal Food Science, Chemistry and Experimental Foods by M.S. Swaminathan Essentials of Food and Nutrition by M.S. Swaminathan Food Microbiology, By Frazier Handbook of Food Toxicology and Toxins, By J.P. Felix D’Mello Food Contaminants: Mycotoxins and Food Allergens by Gordon S. Shephard Basic food microbiology, George J.Banwart Food Processing: Principles and Applications, By J. Scott Smith, Y.H. Hui Food Science by P Norman, N. Potter, Joseph H. Hotchkiss Fennema’s Food Chemistry, By Damodaran, S, Parkin, K.L., and Fennema,O.R. (2008) 4th Edition, CRC Press Food Chemistry by Belitz, H-D., Grosch, W. &Schieberle,p. Principles of Food Chemistry, By DeMan, J.M (1999) 3rd Ed. Aspen Publishers

Food Microbiology, By Frazier Handbook of Food Toxicology and Toxins, By J.P. Felix D’Mello Food Contaminants: Mycotoxins and Food Allergens by Gordon S. Shephard Basic food microbiology, George J.Banwart Food Processing: Principles and Applications, By J. Scott Smith, Y.H. Hui

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