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.
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Ceramic engineeringGlass engineeringFood engineering
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SYLI-ABTIS FOII BCS (WRITTEN) EXAMINATION
T'OOD ENCINEEITING
Part-Il
Marks- 100
Food Ilnginecring and Technologl'-{0
\Lrsar. tlair). llsh and nrcat plant design and layout. Manulhcture ofsugar. r'efining process and
irr -1:rrotlLrcts ot'sugilr. Dairr products processing cheese. butter. f'ernrented milk products. ice-
ircunr. corrtlcnscd nrilk. ghee. rnilk powder, skim milk and dehydrated rnilk. Slaughtering, cattle
,llcssinu tnd chill cooling. process ol'poultry, common processes of tlsh and meat. Cleaning.
sanitatiorr and wastc management in a sugar, dairy, fish and meat plant. Beverage and
l!'rnrcntrti()n tcchnology so1} drinks and alcoholic beverage. Bread. biscuit, cake. pasta.
'r,,,,tlles rntl corrfl'ctionan, products. Tea. coll'ee, cocoa and spices technology. Processing oftea,
., 1'tc lrir,l etrcrra ('lassilicltion ol'spiccs. chcmical composition and Ilavouring componcnts ol'
'l1rec\. I ilts urcl oils technol0gr. rclining ol'lirts and oils. preparation ol'margarine. butter. salad.
,,,,,,Lirrr rrn.l lil ing oil. shortenillg. I)csign of hcat cxchangcr and cvaporator. l)csign ol'
rrrcchanical scparation proccss such as filtration. sedimcntation. centrifugation and distillation.
I ootl Qualin and Food Safetr ]lanage ment-.10
i ,r,tl 11111ii,1. c()ntr()l iuld its clenients. Concept of lbod hazalds; principles. t1,pe and contponents
,rl rirk asscssrrent. Prc-requisite control program: Good Manufacturing l,ractices (GMI,). Good
l.ahoratorr Practices (GLP). Good I{ygiene Practices (GHP), Good Documentation Practices
I ( ;l)P). I lazarcl Analr sis ('ritical Control Point (HACCP). Food Saf-ety laws and standards: Food
\rtct\ . I ()od Sah.'tr Managcrnent S)-stcm ( I]SMS). ISO and CODEX. Irood Saf'ctl Auditing.
Inspection. \lorritoring. I"oocl Regulations and Compliance. Principles tbr uses of'fbod additives.
l ood Adulteration and Mishranding. Product inlbrmation and consumer awareness. Food recall
:rnrl trrccahilitr'.
I)ust-hr lr est \I anagcnt cn t-3(l
Irrtroduction to horticultural crops in Bangladesh. Pre-harvest l'actors. Unit operations involve in
licsh produce handling: harvesting. cleaning. sorting, grading, handling, pre-packaging,
l'lckaging. transportation. and distribution of liesh fiuits and vegetables. Post-harvesl
ri.rrir!(nrcnt: irlrrsirrlogl rrrrl biochcrrristrl ol'liuits and vegelables. Post-harvest diseascs. Cold
storruc rlcsign. controllerl atmosphere (CA) storage. moditied atmosphere (MAP) storage and
srlo Valuc atidetl products liorn lluits and vegetables -.lam. Jelly. marmalade. preserve. squash.
rincgar. liuits and vegetables juices, pickle. chutneys. sauces, ketchup. chips and French liies.
l'arboiling. drying. nrilling, storagc ol'rice.