All syllabi
BCSWritten
BCS technical subject supplement
Published November 2022 · 6 pages
Additional written syllabi for ceramic, glass and food engineering. The scanned text contains recognition errors; read the original PDF for marks and subject codes.
Published by BPSC. Collected 2026-11-14. Confirm the edition and subject against your recruitment notice before studying.
Text below is extracted for search and may contain mistakes. Use the original PDF to check marks, formulas and Bangla spelling.
Ceramic engineeringGlass engineeringFood engineering
Read the document
Page 5 of 6
Searchable text (unverified)
SYLLAI}US FOR BCS (WRITTIIN) EXAMINAl'I0N
FOOD EN(;INEEIIIN(;
(POS]-RELATII))
Subject Code: {78
Total Marks: - 200
Part-I
\'larks-100
I"ood I'lnginccring and .l eehnologr -{0
Material balance: mass balance, energy balance; rheological propefticsl kinetics ot'proccsscci
fbod: physical, chemical, mechanical. thermal and electromagnetic properties ol'tbod. I nit
operation in tbod engineering: t'luid llou. heal transl'er. nrass transt-er. nrodr- ol'hcat trar'rsli'r.
fieezing. cvaporation, drying. dehydration. quality aspocts as al'lcctcd hy'dn,ing paranrctus unti
problcms on design aspects of dilterent types ol' dryers. Packaging: general principles.
requirements and tunction of'containers. ditl'erent types of packaging nratcrials. l)rinciplcs und
methods of Ibod preservation. canning, fermentation. pickling. salting and novcl techni(lur ol
tbod preservation - sound. light. high-pressure. non-thermal- pulsed-electric tlelds. surfhce and
edible coating. encapsulation. irradiation.
Food Microhiology and Hvgiene-30
General characteristics and growth t'actors ol'nrould. \'cast. bacteria arrd rinrs. i\'lorpho logical
characteristics. Microbiology olfood: aninral. plant and canned lirod. causcs L)l'spoilagc. t\ l)es ()l
spoilage of canned tbod. spoilage ol canncd meat and tish. Ihcrmal proccss calculatrort.
microbial fbr production: alcoholic beverage. vinegar, yogurt, probiotic drinks. singlc ct'll
proteins and other f'ermented fbods. Food-bome diseases, toxins. fbod-bome intection. lirrrd
intoxication. Control and prevention of food-borne diseases. Intrinsic and extrinsic t-actors in
Ibods. Mcthods lor controlling microbial growlh in lood. Iinzynratic rcactiotrs involving Itxrd.
Food Chemistry and Analysis-30
Chemistry of water. carbohydrate, protein, lipid, vilamins and nrinerals: [;ood colour & llaurur.
enzyme. fbod pigments. enzymatic and non-enzymatic blowning reactiorls, Prtrsinrrte
composition: deternrination ol'rnoisture content. fbt content. sugar. plotcin. r'itanrins & nrincrtls.
Food analysis using Gas Chromatography (GC). tligh Pcrtbrnrancc I-icluitl chronulograpltr
(HPLC), texture analyser, rheomeler, Thin Layer Chlomatographl' (TLC). atourie iltlsorl)ti,'rl
spectroscopy, mass spectroscopy and Dilterential Scanning Calorirnetry (DSC).