FSSAI Food Analyst Syllabus 2026, Check Exam Pattern Details

The Food Safety and Standards Authority of India (FSSAI) has released the official FSSAI Food Analyst Syllabus & Exam Pattern for the 11th Food Analyst Examination (FAE-2025) along with a tentative examination schedule for the 2026 drive.

The Food Analyst exam is conducted to recruit technically qualified professionals responsible for the scientific testing, analysis, and certification of food samples under the Food Safety and Standards Act, 2006.

Candidates aspiring to appear for the FSSAI Food Analyst Examination must have a clear understanding of the FSSAI Food Analyst Syllabus, exam pattern, subject-wise weightage, and selection process to plan their preparation effectively.

FSSAI Food Analyst and Syllabus and Exam Pattern 2026

A Food Analyst is a statutory authority notified under FSSAI who examines food samples for compliance with safety and quality standards. Food Analysts work in FSSAI-notified laboratories, referral laboratories, and state food laboratories, and their analysis forms the legal basis for enforcement actions.

The FSSAI Food Analyst Syllabus 2025 is structured to assess a candidate’s knowledge of food safety regulations, scientific principles, and core areas of food analysis. It includes topics from food laws, chemistry, microbiology, nutrition, processing, and laboratory systems relevant to food testing.

FSSAI Food Analyst Syllabus & Exam Pattern: Overview

Before understanding the detailed FSSAI Food Analyst Syllabus & Exam Pattern, candidates should be familiar with the key highlights of the FSSAI Food Analyst Examination 2026. The overview below summarises essential exam-related information as notified by FSSAI.

FSSAI Food Analyst Selection Process 2026

The FSSAI Food Analyst Selection Process 2026 is conducted in multiple stages to ensure that only technically competent candidates are certified as Food Analysts. Candidates must qualify for each stage to move forward in the recruitment process.

Stages of Selection for FSSAI Food Analyst

• Computer Based Test (CBT):
  The first stage is an objective-type CBT. Candidates must score at least 50% marks to qualify for the next stage. The FSSAI Food Analyst Syllabus for CBT is provided below in the Article.
• Practical Examination:
  Candidates who qualify the CBT are called for a Practical Examination, which assesses laboratory skills, analytical techniques, and application of food safety protocols. The FSSAI Food Analyst Syllabus and venue for the practical exam are notified separately.
• Mandatory Training:
  Candidates who clear the practical examination must undergo a two-week mandatory Food Analyst training, after which the final certification is issued.
• Special Provision for JAE Candidates:
  JAE-qualified candidates are permitted to appear for the practical examination only after completing three years of experience in food analysis, as per FSSAI norms .

FSSAI Food Analyst Exam Pattern 2026

The Computer Based Test is designed to evaluate candidates across chemical and biological domains, ensuring balanced assessment of core food analysis competencies. Before checking the subject-wise distribution, candidates should note that all questions are MCQ-based, and negative marking is applicable.

FSSAI Food Analyst Syllabus 2026

The syllabus for the FSSAI Food Analyst Computer-Based Test (CBT) is officially prescribed by the Food Analyst Examination Board and covers seven major subject areas. The FSSAI Food Analyst Syllabus is designed to test candidates on legal knowledge, scientific principles, laboratory practices, food chemistry, microbiology, and advanced analytical techniques. A detailed understanding of each section is essential, as the exam carries significant technical depth.

Food Laws and Standards of India & International Food Laws

This section of the FSSAI Food Analyst Syllabus evaluates a candidate’s understanding of the legal and regulatory framework governing food safety at national and international levels.

• Food Safety and Standards Act, 2006 – definitions, provisions, sections, and implementation
• FSS Rules and Regulations, 2011 (as amended):
  • Licensing and registration of FBOs
  • Roles and Responsibilities of Food Safety Officer, Designated Officer, and Food Analyst
  • Standards of food quality and safety (vertical and horizontal standards)
• Food additives: classification, INS numbers, technological functions
• Packaging and labelling regulations, nutritional labelling and claims
• Regulations on contaminants, toxins, residues, and restrictions on sales
• Regulations related to nutraceuticals, health supplements, organic food, fortification, alcoholic beverages, food recall, and food import
• Laboratory sampling, receipt of legal samples, custody, storage, and documentation
• Codex Alimentarius Commission, JECFA, JEMRA, JMPR
• WTO agreements (SPS/TBT), role of OIE and IPPC

Planning, Organisation and Setting up of Food Analysis Laboratory

This section focuses on laboratory infrastructure, accreditation, and safety, which are critical for legally defensible food analysis.

• Requirements for setting up a food analysis laboratory
• Laboratory layout for chemical and microbiological testing
• Air handling systems and environmental controls
• Accreditation bodies: NABL, APLAC, ILAC
• ISO/IEC 17025:2017 requirements – management and technical requirements
• Documentation, traceability of measurements, quality systems
• Laboratory safety:
  • Personnel hygiene and emergency planning
  • Chemical storage, handling of acids and flammable substances
  • Handling of compressed gases, centrifuges, spills, and waste disposal

Principles of Food Preservation, Processing and Packaging

This section tests knowledge of food processing operations and modern preservation techniques.

• Food processing operations: cleaning, size reduction, mixing, emulsification, filtration, centrifugation, sorting and grading
• Food preservation methods:
  • Heat (blanching, pasteurisation, sterilisation)
  • Water removal (drying, evaporation)
  • Low temperature (chilling, freezing)
  • Radiation and chemical preservatives
  • Emerging non-thermal technologies (HPP, MAP, PEF, hurdle technology, ultrasonic processing)
• Food packaging:
  • Packaging materials – glass, metal, paper, plastics, biodegradable films
  • Barrier properties and packaging selection
  • Smart, active, aseptic, retort, MAP/CAP packaging
  • Testing and evaluation of packaging materials

Principles and Basics of Human Nutrition

This section assesses understanding of nutrition science and its link to food safety and public health.

• Water, body composition, energy metabolism
• RDA, BMR, and nutritional requirements
• Carbohydrates, proteins, lipids – digestion, absorption, metabolism
• Vitamins and minerals – sources, functions, deficiencies, toxicity
• Macronutrient deficiency diseases and malnutrition
• Overnutrition, undernutrition, Kwashiorkor and Marasmus
• Food allergens and inborn errors of metabolism
• Diet-related diseases – diabetes, cardiovascular diseases, cancer, and hypertension

Food Chemistry

This is a high-weightage and core technical section, especially important for chemical stream candidates.

• Water chemistry, pH, buffers, Henderson–Hasselbalch equation
• Carbohydrates – structure, reactions, Maillard reaction
• Proteins and amino acids – structure, denaturation, digestibility, PDCAAS
• Lipids – classification, rancidity, emulsions, fatty acid analysis
• Vitamins – stability, processing effects, fortification
• Food additives – preservatives, antioxidants, emulsifiers, sweeteners
• Safety evaluation of additives – NOEL, ADI, dietary exposure
• Antinutritional factors and their removal
• Food enzymes and enzymatic browning
• Nutraceuticals, functional foods, GMOs
• Food contaminants and adulterants
• Mycotoxins, pesticide residues, heavy metals, veterinary drug residues
• Radioisotopes and food irradiation

Food Microbiology and Food Hygiene

This section evaluates microbial safety, spoilage, and food-borne disease control.

• Classification and morphology of microorganisms
• Sources of microorganisms in the food chain
• Microbial growth characteristics and intrinsic/extrinsic factors
• Thermal destruction kinetics (D-value, Z-value, F-value, 12D concept)
• Food spoilage and food-borne pathogens
• Microbiological examination of foods
• Sampling plans, enumeration methods, rapid detection techniques
• HACCP principles and ISO 22000
• GMP, GHP, sanitation, traceability, food recall systems

Physical, Chemical and Instrumental Analysis

This section focuses on analytical techniques and quality assurance used in food testing laboratories.

• Sampling techniques and sample preparation
• Statistical concepts and data interpretation
• Classical analytical methods (gravimetry, titrimetry)
• UV-Visible and Raman spectroscopy
• Chromatographic techniques – TLC, HPLC, GC
• Mass spectrometry and hyphenated techniques (LC-MS/MS, GC-MS)
• Atomic absorption spectroscopy, ICP-MS

The official FSSAI Food Analyst Syllabus PDF is given below:

FSSAI Food Analyst Syllabus & Exam Pattern 2026: PDF