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BCS written syllabus
General and technical cadres · 235 pages
Compulsory subjects and post-related subjects for professional and technical cadres. Confirm the applicable subject code in the recruitment notice.
Published by BPSC. Collected 2026-11-14. Confirm the edition and subject against your recruitment notice before studying.
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SYLLABUS FOR BCS (WRITTEN) EXAMINATION
101/235
FOOD ENGINEERING
(POST RELATED)
Subject Code: 478
Total Marks: - 200
Part-I
Marks-100
Food Engineering and Technology-40
Material balance: mass balance, energy balance; rheological properties; kinetics of processed food; physical,
chemical, mechanical, thermal and electromagnetic properties of food. Unit operation in food engineering:
fluid flow, heat transfer, mass transfer, mode of heat transfer, freezing, evaporation, drying, dehydration ,
quality aspects as affected by drying parameters and problems on design aspects of different types of dryers.
Packaging: general principles, requirements and function of containers, different types of packaging
materials. Principles and methods of food preservation, canning, fermentation, pickling, salting and novel
technique of food preservation – sound, light, high-pressure, non-thermal- pulsed-electric fields, surface and
edible coating, encapsulation, irradiation.
Food Microbiology and Hygiene-30
General characteristics and growth factors of mould, yeast, bacteria and virus. Morphological characteristics,
Microbiology of food: animal, plant and canned food, causes of spoilage, types of spoilage of canned food,
spoilage of canned meat and fish. Thermal process calculation, microbial for production: alcoholic beverage,
vinegar, yogurt, probiotic drinks, single cell proteins and other fermented foods. Food -borne diseases,
toxins, food-borne infection, food intoxication. Control and prevention of food -borne diseases. Intrinsic and
extrinsic factors in foods. Methods f or controlling microbial growth in food, Enzymatic reactions involving
food.
Food Chemistry and Analysis-30
Chemistry of water, carbohydrate, protein, lipid, vitamins and minerals; Food colour & flavour, enzyme,
food pigments, enzymatic and non-enzymatic browning reactions. Proximate composition: determination of
moisture content, fat content, sugar, protein, vitamins & minerals. Food analysis using Gas Chromatography
(GC), High Performance Liquid chromatography (HPLC), texture analyser, rheo meter, Thin Layer
Chromatography (TLC), atomic absorption spectroscopy, mass spectroscopy and Differential Scanning
Calorimetry (DSC).