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BCSWritten
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
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FOOD ENGINEERING
Part-II
Marks- 100
Food Engineering and Technology-40
Sugar, dairy, fish and meat plant design and layout. Manufacture of sugar, refining process and by -products
of sugar. Dairy products processing – cheese, butter, fermented milk products, ice -cream, condensed milk,
ghee, milk powder, skim milk and dehydrated milk. Slaughtering, cattle dress ing and chill cooling, process
of poultry, common processes of fish and meat. Cleaning, sanitation and waste management in a sugar,
dairy, fish and meat plant. Beverage and fermentation technology – soft drinks and alcoholic beverage.
Bread, biscuit, cake, pasta, noodles and confectionary products. Tea, coffee, cocoa and spices technology.
Processing of tea, coffee and cocoa . Classification of spices, chemical composition and flavouring
components of spices. Fats and oils technology, refining of fats and oi ls, preparation of margarine, butter,
salad, cooking and frying oil, shortening. Design of heat exchanger and evaporator. Design of mechanical
separation process such as filtration, sedimentation, centrifugation and distillation.
Food Quality and Food Safety Management-30
Food quality control and its elements. Concept of food hazards; principles, type and components of risk
assessment. Pre -requisite control program: Good Manufacturing Practices (GMP), Good Laboratory
Practices (GLP), Good Hygiene Practi ces (GHP), Good Documentation Practices (GDP), Hazard Analysis
Critical Control Point (HACCP). Food Safety laws and standards: Food safety, Food Safety Management
System (FSMS), ISO and CODEX, Food Safety Auditing, Inspection, Monitoring, Food Regulations and
Compliance, Principles for uses of food additives, Food Adulteration and Misbranding, Product information
and consumer awareness, Food recall and traceability.
Post-harvest Management-30
Introduction to horticultural crops in Bangladesh. Pre -harvest factors. Unit operations involve in fresh
produce handling: harvesting, cleaning, sorting, grading, handling, pre-packaging, Packaging, transportation,
and distribution of fresh fruits and vege tables. Post -harvest management: physiology and biochemistry of
fruits and vegetables. Post -harvest diseases. Cold storage design, controlled atmosphere (CA) storage,
modified atmosphere (MAP) storage and silo. Value added products from fruits and vegetabl es – Jam, Jelly,
marmalade, preserve, squash, vinegar, fruits and vegetables juices, pickle, chutneys, sauces, ketchup, chips
and French fries. Parboiling, drying, milling, storage of rice.