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Professional Knowledge E Study Notes For FSSAI CFSO & Technical Officer CBT State -2 (English Medium eBook)

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  • EBOOKS3E-Books
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  • Concept with Detailed Approach
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  • Useful for FSSAI CFSO (Central Food Safety Officer) & Technical Officer CBT State -2
  • English Medium
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  • EBOOKS3 E-Books
Product Description

Adda247 brings the best solution for every FSSAI CFSO ( Central Food Safety officer) & Technical Officer CBT State -2  Aspirants !! Now you can study Professional Knowledge for FSSAI  CFSO ( Central Food Safety officer) & Technical Officer CBT State -2 Exam 2022  from A Professional Knowledge E Study Notes for FSSAI CFSO ( Central Food Safety officer) & Technical Officer  by Adda247 Publications.


Brief index of  A Comprehensive Guide For FSSAI  CFSO ( Central Food Safety officer) & Technical Officer by Adda247 Publications.

Principles of Food Preservation, Processing and Packaging

  • Food Processing Operations, Principles, Good Manufacturing Practices
  • Overview of food preservation methods and their underlying principles including novel and emerging methods/principles
  • Overview of food packaging methods and principles including novel packaging materials/techniques


Principles and Basics of Food Chemistry and their role in Human Nutrition

  • Structure and functions of macro-and micronutrients
  • Role of macro and micronutrients in human nutrition
  • Overview of food additives with respect to their technological functions
  • Overview of anti-nutritional factors and their removal from foods
  • Overview of enzymes as food processing aids
  • Overview of nutraceuticals and functions foods
  • Overview of food contaminants and adulterants and their effects on human health
  • Food allergens and allergenicity
  • Importance of diet in alleviating health risks, especially non-communicable diseases


   Food Microbiology & General principles of Food Hygiene  

  • General principles of food microbiology and over view of food borne pathogens
  • Overview of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality of foods
  • Microbial food spoilage and Food borne diseases
  • General principles and techniques in microbiological examination of foods


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