MP FSO official syllabus guide

MP FSO syllabus 2026

MPPSC sets one three-hour objective paper in two sections, and the food-science section carries twice the questions of the general one. The General Studies half is almost entirely about Madhya Pradesh itself, while the technical half runs from basic food science through farming systems, processing and food law, so a candidate needs both state knowledge and subject depth. Candidates who clear the written paper go on to a 50-mark interview.

Exam pattern and marking

• Section A — General Studies, 50 questions, 150 marks
• Section B — Food Science and Technology, 100 questions, 300 marks
• 150 questions, 450 marks, one sitting of 3 hours; interview 50 marks, 500 in total
• Each question carries 3 marks; 1 mark deducted per wrong answer (score = 3R − W). Marking more than one option cancels the answer
• Minimum 40% in each section separately (30% for MP-domiciled SC, ST, OBC, EWS and PwD candidates); merit is the sum of both sections
• Four-option MCQ, bilingual (Hindi and English)

Section A General Studies (MP-focused) + Section B Food Science and Technology syllabus

Section A, Unit 1: History of Madhya Pradesh

• Ancient MP — prehistoric, protohistoric and historic periods
• Medieval and modern history of the state
• The freedom movement in MP
• Tribal history and tribal literature

Section A, Unit 2: Geography of Madhya Pradesh

• Location and extent, major rivers and mountains
• Climate, seasons, soils, rainfall, forest types and forest produce
• Major crops, irrigation sources and projects
• Thermal power, non-conventional energy, major minerals
• Population, growth and literacy, transport, food processing industries

Section A, Unit 3: Politics and Economy of Madhya Pradesh

• Governor, Chief Minister, Cabinet, Vidhan Sabha, High Court, Lokayukta; state secretariat and district, urban and panchayati raj administration
• State commissions — election, information, SC, ST, backward classes, women
• SC/ST Prevention of Atrocities Act 1989, PESA Act 1996, Environment Protection Act 1986, MP Govansh Vadh Pratishedh Adhiniyam 2004
• State economy — agriculture and rural development, industry and infrastructure, education, health and skills
• MP's standing on the SDGs, Ease of Doing Business and the Multidimensional Poverty Index

Section A, Unit 4: Tribes of Madhya Pradesh

• Distribution of tribes and related constitutional provisions
• Major tribes, PVTGs and tribal welfare programmes
• Tribal traditions, arts, festivals, languages and dialects
• Tribal contribution to the freedom struggle; tribal institutions and museums
• Folk culture and folk literature of MP

Section A, Unit 5: Current Affairs and ICT

• Important international, national and state current events; major state welfare schemes
• Notable personalities and places of MP
• Computers, ICT and e-governance
• Basics of AI, machine learning, cloud computing, data science and IoT

Section B, Unit I: Introduction to Basic Food Science

• History of food and its preservation; traditional foods, fortification, nutrition challenges in India, tribal foods of MP
• Food constituents — carbohydrates, proteins, fats, vitamins, minerals, enzymes: structure, classification, function
• Metabolic pathways, digestion and absorption
• Physical properties of food; acids, bases and buffers; colloids

Section B, Unit II: Food Microbiology

• Microbial characteristics, classification, morphology, physiology, nutrition, reproduction and growth
• Food poisoning, foodborne disease, food toxins, rapid detection methods
• Fermentation and fermented foods and beverages
• Spoilage of milk, meat, poultry, fish, cereals, pulses, oils, fruits, vegetables and canned foods
• Microbiological techniques — culture and media preparation, SPC, TPC

Section B, Unit III: Food and Nutrition

• Functions, classification and sources of food
• Balanced diet, RDA, basal metabolism; BV, NPU, BMR, PER and BMI calculations
• Assessing nutritional status; causes and prevention of malnutrition
• National nutrition and health programmes (MDM, ICDS, National Food Security Mission)
• Macro- and micronutrient deficiency diseases

Section B, Unit IV: Food Preservation, Packaging and Storage

• Principles and methods of preservation; thermal and non-thermal technologies
• Packaging concepts and types, packaging law, evaluation of packaging materials, packaged commodities rules
• Novel packaging technologies
• Storage structures and practices; storage environment and product interaction

Section B, Unit V: Indian Farming Systems

• Traditional and modern farming systems; farming-system components and crop-based livelihoods
• Livestock, dairy, piggery, goatry, poultry and duckery systems
• Horticulture, agroforestry, integrated fish-based systems; value chains and secondary enterprises
• Commercial farming livelihood models from NABARD and ICAR (SAUs, KVKs); government and other schemes supporting farm livelihoods

Section B, Unit VI: Food Safety, Quality Control, Hygiene and Standards

• Food safety — definition, scope and influencing factors
• Physical, chemical and biological hazards and their management
• Hygiene and sanitation in food service; contamination sources, waste disposal, pest control, personal hygiene
• PRPs, GHP, GMP, SSOP, HACCP, ISO series, TQM
• FSSC 22000, ISO 22000:2005 and global food safety management systems

Section B, Unit VII: Integrated Agricultural Production

• Salient features of MP's agriculture and livestock
• Cereals, pulses, oilseeds and millets; vegetables, fruits and flowers
• Spices — turmeric, ginger, coriander, cumin, fenugreek, ajwain, fennel
• Animal husbandry, fisheries, aquaculture, apiculture, agroforestry; sustainability
• Post-harvest, energy, water, soil-health, crop and pest management

Section B, Unit VIII: Animal Product Processing

• Meat composition and types; slaughter, tenderisation and curing
• Fish and poultry processing
• Egg properties and processing of egg products
• Milk composition and processed products (concentrated, dried, fermented, cream, ice cream, butter, paneer)
• Milk adulteration and its detection

Section B, Unit IX: Food Processing Technology

• Non-thermal technologies — microfiltration, HPP, ultrafiltration, reverse osmosis, high-voltage electric fields, cold plasma
• Nutraceuticals, functional foods and junk food
• Thermal processing, pasteurisation, concentration, canning, sterilisation, freezing, fermentation, irradiation, food additives
• Aseptic preservation, hurdle technology, hydrostatic pressure, microwave processing
• Ohmic, dielectric, infrared and induction heating

Section B, Unit X: Food Laws, Regulation, Certification and Development Schemes

• National and international food law and standards; FSSAI, Codex Alimentarius Commission, global CAC landscape
• FSS Act 2006 — adulteration, misbranding, duties of food safety authorities
• Certification, auditing and accreditation bodies; BIS, AGMARK, Legal Metrology Act; documentation and records
• Organic and genetically modified foods
• Food institutes — CFTRI, NIFTEM, ICAR, ICMR, DFRL

Source: MPPSC Exam Plan and Syllabus, Food Safety Officer Exam 2025 (dated 26.06.2025) ↗. Source: MPPSC syllabus listing ↗. Checked 2026-09-26. The examining authority's current document remains definitive and should be verified before planning examination preparation.

Section weight by year

Section marks are calculated from each available MP FSO paper. The table records how marks were distributed in each year represented on this site.

Counted from the question banks on this server. Where our reproduction of a paper is short of the official total — figure-dependent questions we cannot carry — the exam page says so against that paper.

See every MP FSO mock test on the site — full papers, sectional tests, cut-offs and eligibility.