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Professional Knowledge E Study Notes For FSSAI CFSO & Technical Officer CBT State -2 (English Medium eBook)
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- Useful for FSSAI CFSO (Central Food Safety Officer) & Technical Officer CBT State -2
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FSSAI
This Course Includes
3 E-Books
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
Note - All Content is available.
Validity: 6 Months
Valid for 6 MONTH