PASS Your FOOD SAFETY OFFICER Exam with This ONE Simple Trick!

Nutritional Biochemistry and food analysis
#fssai #biologytutor #fsomcqs #tnmrbfso #neetbiology #neetbiologyquestions #neet2024 #neetexam #neetpreparation fso exam preparation, biology tutor mcqs, biology tutor fso #rpscfso #fsomcqs #tpscfso #tpscfoodsafetyofficer #tripurafso Tripura fso, biology tutor fso #biologytutorials #fssai #nutritionalbiochemistryandfoodanalysis #rpscfso #fsomcqs biologytutor fso #biologytutor #veterinarymcqs food safety officer exam, food safety officer online coaching, abattoirs definition, slaughter house, UPPSC FOOD SAFETY OFFICER EXAM, TNPSC FOOD SAFETY OFFICER EXAM, FSSAI TECHNICAL OFFICER EXAM, fssai technical officer written exam, fssai written exam, fssai food inspector exam, fssai written exam study material, fssai main exam preparation, uppsc food safety officer classes, uppsc food safety officer 2020, appsc food safety officer 2020, manipur psc food safety officer, maharashtra psc food safety officer, food safety officer exam preparation punjab, hpsssb food safety officer exam, food inspector exam preparation, pssb food safety officer exam, btsc food safety officer, wbpsc food si exam preparation, kerala psc fso exam, kerala psc fso old question paper, TN MRB Food Safety Officer, TPSC Food Safety Officer, #cfso, PCS Food Inspector, WBPSC Food SI, UPPSC Food Safety Officer exam preparation, UPPSC FSO Syllabus 2024, #neetbiology #nutrition #nutritiontips #foodscienceandnutrition #education #foodscience #foodsafetyofficer, MPPSC food safety officer exam preparation, #UPPSCFSO, #MPPSCfoodsafetyofficer, #uppscfso, #mppscfso, #rpscfoodsafetyofficerexam #rpscfso #rpsccollegelecturer #foodsafetyofficer #jpscfso #jpscfoodsafetyofficer, #food #foodie,
food safety officer question paper #foodsafetyofficerquestionpaper #foodsafetyofficerkeralapsc #fsomcqs #fssaiexam microbiology #hsstbotany #hsstzoology #micobiologist #juniorscientificofficer. Principles and methods of food preservation - Heat processing,
pasteurization, canning, dehydration, freezing, freeze drying, fermentation, microwave,
irradiation and chemical preservatives - Aseptic preservation, hurdle technology,
hydrostatic pressure technology, microwave processing, microfiltration, bactofugation,
ultra high voltage electric fields, pulse electric fields, high pressure processing,
irradiation, thermosonication, ohmic heating, dielectric heating, infrared, induction
heating, antibacterial and bacteriocins. Food fortification. Food additives. Classification,
composition, manufacture, packaging, storage and defects of tomato products, other
convenience foods from fruits and vegetables, beverages - tea, cocoa and coffee -
pickles, chutney, sauces, spices, jam, jelley, marmalade, health drinks, restructured fruits
and vegetables, preparation of fruits and vegetables, minimally processed products and
Individually Quick Freezed products. Milling, processing, composition, structure, product
development and byproduct utilization of cereals, pulses, millets and oil seeds.
Antinutritional factors. Instant ready mixes. Packaging - materials and methods.
Nutritional labeling of food. Quality control - systems and tools. Food plant sanitation.
Food hygiene. Environment and waste management. Total quality management, good
management practices, HACCP and codex alimentarius commission. #foodtechnology #dairytechnology #veterinaryscience #veterinary #microbiology #nutritionalbiochemistryandfoodanalysis #microbiologymcqs #foodtechnologymcqs #veterinarysciencemcqs. Standards for organization and layout of abattoirs, handling and transport
of meat animals including poultry. Ante mortem and post mortem examination. Scientific
slaughtering and dressing of carcasses. Evaluation, grading and fabrication of dressed
carcasses including poultry. Fraudulent substitution of meat, preservation of meat and
aquatic foods. Ageing of meat. Packaging of meat and meat products. Physico-chemical
and microbiological quality of meat and aquatic food and food products. Organic meat
food products. Food products of genetically modified animals and marine origin. Meat as
a source of disease transmission. Physical, chemical nutritional and functional
characteristics of egg. Processing of Egg and egg products. Preservation and storage of
egg

[rajeshsmartinfoagri]

Its very useful information about fssai exams ...sir ..thank you so much


Please continue this session until fssai and state FSO exams

[Foodiversity]

thank you so much sir, I always learn new things from your videos

[Alphiiiiiiiiiii]

Sir most potent aflatoxin b1 ano b2 ano

[simjay]

Thank you so much dear sir ❤ please pray for us 🙏🙏🙏...