Chapter

Food Safety and Standards Act of India, 2006

UNIT I- Food Laws and Standards of India and International Food Laws

Link to access Notes

Link to access Question bank

FSSAI Act 2006 100+ MCQ

(a) Notes- FSS Act

FSS Rules and Regulations (2011) as amended from time to time

 (a) Notes- (Licensing and Registration of Food Businesses Regulationt

(j) . Notes Alcoholic Beverage Regulation

(k) Notes Fortification of Food Regulation (Note is available for open access to everyone).

(h) Notes- Food Products Standards and Food Additives Regulation

(g) Notes- Prohibition and Restriction of Sales Regulations

(i) Notes Organic Food Regulation

(f) Notes -Contaminants, Toxins and Residues

(e) Notes- Food or Health Supplements, Nutraceuticals Regulation

(d) Notes -Food Additives and Their Functions Regulation

(c) Notes - Laboratory and Sampling Analysis Regulation

(b.Notes- Packaging_Labelling_Regulations

75 + MCQ on Organic Food Regulation

100 + MCQ - Fortification of Food Regulation

100 + MCQ on Alcoholic Beverage Regulation

50 MCQ on Laboratory and Sampling Analysis Regulation

90+ MCQ on Licensing and Registration of FBO

Other National Laws and Standards

(a) Notes on Agricultural Produce (Grading and Marking) Act, 1937

(b) Notes on The Export (Quality Control and Inspection) Act

70+ MCQ on National Laws and Standards

International Food Control Systems/ Laws

(a) Notes- Codex Alimentarius Commission

(b) Notes - WTO agreements: SPS/TBT

140+ MCQ on International Food Control Systems/ Laws

UNIT II- Planning Organization and setting up of Food Analysis Laboratory including NABL / ISO / IEC-17025: 2017 and laboratory safety.

Chapter

Link to access Notes

Link to access Question bank

ISO / IEC-17025: 2017 and laboratory safety

(a) Notes 1

ISO 17025 and Food Testing Lab 100 + MCQ

(b)  Notes -2 Overview of ISO 17025

UNIT III- Principles of Food Preservation, Processing and Packaging

Chapter

Link to access Notes

Link to access Question bank

Food Processing Operations

(a) Notes 

MCQ question- I

Food Preservation

Food Packaging

Food Processing Operations 180+ MCQ-II

Food Preservation 100+ MCQ

(a) Notes 

(a) Notes I

(b) FSSAI Packaging and Labelling) Regulations, Notes-2

(Packaging and Labelling) Regulations, 2011 -50 MCQ

UNIT IV- Principles and Basics of Human Nutrition and UNIT V - Food Chemistry

Chapter

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Link to access Question bank

Water

(a) Notes-1 Water, Electrolytes, and Acid-Base Balance

90+ MCQ on Water

(b) Note-2 Water and Solutions: Key Concepts and Detailed Analysis

Body composition

Notes on Nutritional Aspects: An Overview

75+ MCQ on Nutritional Aspects: An Overview

Carbohydrates

Notes on CARBOHYDRATES

100+ MCQ on Carbohydrates

Lipids

Notes on Lipids

100+ MCQ on Lipids

Protein

Notes on Protein

100+ MCQ on Protein

Vitamins

Notes on Vitamins: Deficiency Diseases, Toxicity, Sources, Functions, and Food Safety

130+ MCQ on Vitamins

Minerals

Notes on Minerals

135 MCQ Minerals: Nutritional Significance

Macronutrient deficiency

Notes on Macronutrient deficiency

120 MCQ on Macronutrient deficiency

Food allergens

Food Allergens, Allergenicity, and Inborn Errors of Metabolism

150 MCQ on Food allergens

Diet and Health

Notes on Diet and Health: Impact on Diabetes, Cancer, Stroke, Hypertension, and Heart Health

150 MCQ on Diet and Health

Food Additives

Notes on Food Additives

170 MCQ on Food Additives

Antinutritional Factors

Notes on Antinutritional Factors: An Overview

100+ MCQ on Antinutritional Factors

Food Enzymes

Notes on Food Enzymes

125 MCQ on Food Enzymes

Nucleic Acids

Notes on Nucleic Acids

125 MCQ on Nucleic Acids

Nutraceuticals and Functional Foods

(a) Notes on Functional Foods

70 MCQ on Functional Foods

(b) Notes on Nutraceuticals

90+ MCQ on Nutraceuticals Foods

Plant pigments

Notes on Plant Pigments: Structure, Functions, and Applications in the Food Industry

100 MCQ on Plant pigments

Radioisotopes

Notes on Radioisotopes: Origin and Properties of Radioactivity

70 MCQ ON Radioisotopes: Origin and Properties of Radioactivity

Genetically modified organism (GMOs)

Notes on Genetically Modified Organisms (GMOs)

75 MCQ on Genetically Modified Organisms (GMOs)

Food contaminant and adulterants

(a) Notes 1- Food contaminant and adulterants

100 MCQ on Food contaminant and adulterants

(b) Notes 2- Food contaminant and adulterants

(c) Notes 3- Food contaminant and adulterants

UNIT VI- Food Microbiology& Food Hygiene

Chapter

Link to access Notes

Link to access Question bank

Introduction to Food microbiology

Notes on Introduction to Food microbiology

125 + MCQ on Introduction to Food Microbiology

Sources of microorganisms in food chain

Notes on Sources of Microorganisms

195 MCQ on Sources of Microorganisms

Microbial Growth Characteristics

(a) Notes I- On Microbial Growth

180+ MCQ on Microbial Growth

(b) Notes 2 - Microbial Growth

Thermal Destruction of Microorganisms

Notes on Thermal Destruction of Microorganisms

200 MCQ on Thermal Control of Microorganisms

Microbial food spoilage

Notes on Microbial food spoilage and Food borne diseases

190 MCQ on Microbial food spoilage

Microbiological Examination

Methods for the Microbiological Examination of Foods

225+ MCQ on Methods for the Microbiological Examination of Foods

HACCP

Notes on HACCP

150 MCQ on HACCP

UNIT VII- Physical, Chemical and Instrumental analysis

Chapter

Link to access Notes

Link to access Question bank

Sampling and sample preparation

Notes on Sampling and sample preparation

140 MCQ on Sampling and sample preparation

Statistics and statistical terms

(a) Notes on Statistics and statistical terms

110 MCQ on Statistics and statistical terms

(b) Notes on Statistical Treatment of Data

Classical Methods of food analysis

(a) Notes on Preparation of standard solutions

110 MCQ on Preparation of standard solutions

(b) Notes on PROXIMATE ANALYSIS I

(c) Notes on PROXIMATE ANALYSIS II

(d) Notes on PROXIMATE ANALYSIS- III FOOD ADDITIVES

(e) Notes on PROXIMATE ANALYSIS- IV General Test of Alcoholic Beverages

(f) Notes on PROXIMATE ANALYSIS- V - ANALYSIS OF FATS AND OILS

125 MCQ on PROXIMATE ANALYSIS - I General

140 + MCQ on PROXIMATE ANALYSIS II

100 MCQ on PROXIMATE ANALYSIS- III FOOD ADDITIVES

100 + MCQ PROXIMATE ANALYSIS- IV General Test of Alcoholic Beverages

140 MCQ PROXIMATE ANALYSIS- V - ANALYSIS OF FATS AND OILS

Classical Methods of food analysis

(a) Notes on Basic Concepts in Classical Techniques

100 + MCQ Classical Analytical technique

(b) Notes on Refractometry and Polarimetry

UV-Visible and Fluorescence Spectrometry

Notes on UV-Visible and Fluorescence Spectrometry

150 + MCQ UV-Visible and Fluorescence Spectrometry

Raman spectroscopy

120 MCQ on Raman spectroscopy

(a) Notes on Raman Spectroscopy: Principle, Theory, Instrumentation, Techniques, and Applications in Food Analysis

Chromatographic techniques

(a) Notes on Fundamentals of Chromatographic Separations Part- I

225 MCQ on Chromatographic techniques

Notes on Fundamentals of Chromatographic Separations Part- II

High Performance Liquid Chromatography

Notes on High-Performance Liquid Chromatography (HPLC)

148 MCQ on High Performance Liquid Chromatography

Gas chromatography

Notes on Gas Chromatography (GC)

150+ MCQ on Gas chromatography

Mass Spectrometry

Notes on Mass Spectrometry

150 MCQ on Mass Spectrometry

Hyphenated Techniques

Hyphenated Techniques in Analytical Chemistry

150 + MCQ on Hyphenated Techniques

Atomic absorption Spectroscopy

Atomic Absorption Spectroscopy (AAS)

150 + MCQ on Atomic absorption Spectroscopy

Biological Techniques (DNA/protein based)

Biological Techniques: DNA/Protein-Based Systems

150 MCQ ON Biological Techniques: DNA/Protein-Based Systems

Measurements of Rheological properties

Notes on Rheological properties of Food

150 MCQ on Measurements of Rheological properties

Quality assurance and Quality control

Notes on Quality assurance and Quality control

120 MCQ on Quality assurance and Quality control

Model Question Paper for 11th FAE coming soon!

75 + MCQ Water, Electrolytes, and Acid-Base Balance