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RPSC Assistant Professor Home Science Syllabus

The document outlines the syllabus for the competitive examination for the post of Assistant Professor in Home Science (Food Nutrition) by the Rajasthan Public Service Commission. It includes five units covering topics such as food science processing and technology, nutritional biochemistry, food microbiology, human physiology, and institutional food service management. The examination will consist of 150 objective-type questions, with a maximum score of 75 marks and a duration of three hours, conducted in both English and Hindi with negative marking.

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23 views2 pages

RPSC Assistant Professor Home Science Syllabus

The document outlines the syllabus for the competitive examination for the post of Assistant Professor in Home Science (Food Nutrition) by the Rajasthan Public Service Commission. It includes five units covering topics such as food science processing and technology, nutritional biochemistry, food microbiology, human physiology, and institutional food service management. The examination will consist of 150 objective-type questions, with a maximum score of 75 marks and a duration of three hours, conducted in both English and Hindi with negative marking.

Uploaded by

dandahasta
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

RAJASTHAN PUBLIC SERVICE COMMISSION, AJMER

SYLLABUS FOR COMPETITIVE EXAMINATION FOR THE POST OF


ASSISTANT PROFESSOR IN - HOME SCIENCE (FOOD NUTRITION)
FOR COLLEGE EDUCATION DEPARTMENT

PAPER I
UNIT I - FOOD SCIENCE PROCESSING & TECHNOLOGY-

Properties of different foods and nutrients. Physical & chemical changes in


foods during processing including cooking and preservation with special
reference to sensory characteristics and nutritional value. Effect of acid and
alkali on foods. Traditional methods of food processing- steaming, parboiling,
germination- malting, fermentation, supplementation and their nutritional
advantages. Newer methods of processing- enrichment, fortification, extrusion
cooking, freezing, thermal, dehydration, vacuum drying and their nutritional
advantages. Food additives, enzymes and pigments. Food labeling and
packaging. Product development and significance of value-added products.
Antinutritional factors in foods, their harmful effects on health and methods of
eliminating them. Food Waste management.
Food Quality Assessment: sensory quality, microbial quality, nutritional
quality. Food adulteration: definition, types, adulterants, food laws and
standards.

UNIT II - NUTRITIONAL BIOCHEMISTRY-

Chemical structures and metabolism of carbohydrates, protein and fat.


Biochemical roles of vitamins and minerals. Structure, synthesis, biochemical
role of nucleic acid, enzymes, hormones. Biological oxidation, water balance,
acid- base balance, buffers.
Techniques for analyzing nutrients such as colorimetry, titrimetric,
spectrophotometry and chromatography. Principles and methods of estimating
macro and micro nutrients in food and their metabolites in blood.

UNIT III- FOOD MICROBIOLOGY-

Micro-organisms of importance in food and water: bacteria, mould and yeast-


classification, morphology and physiology. Factors affecting growth of micro-
organisms.
Food spoilage. General principles of food preservation and techniques for;
asepsis, removal of micro- organisms, anaerobic conditions, dehydration, use of
low temperatures, use of high temperatures, irradiation, Overview of gut
environment, probiotics and prebiotic.
Quality assurance, HACCP, GMP, GHP.
Hygiene and sanitation: Food and water.

UNIT IV- HUMAN PHYSIOLOGY-

Cell structure and functions. Physiology of cardiovascular system, blood,


digestive system, endocrine system, respiratory system, excretory system,
musculo-skeletal system, nervous system. Regulation of body temperature.

UNIT V - INSTITUTIONAL FOOD SERVICE MANAGEMENT-

Management and organization of food services in different institutions such as


canteen, cafeteria, hostel, hotel and hospital. Management of finance, energy
and time, food, manpower, plant and equipments in quantity food production,
food service and delivery systems. Consumer behaviour and eating trends.
Food service's facility planning. Food Management: Menu planning in food
service organisation, types of menu and their application, quality control, food
purchasing, food production, food cost control.

*****
Note :- Pattern of Question Paper

1. Objective type paper


2. Maximum Marks : 75
3. Number of Questions : 150
4. Duration of Paper : Three Hours
5. All questions carry equal marks.
6. Medium of Competitive Exam: Bilingual in English and Hindi
7. There will be Negative Marking.

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