HPSC Lecturer Food Technology official syllabus guide
HPSC Lecturer Food Technology syllabus 0
HPSC published a short Food Technology syllabus on 26 April 2022. The June 2022 paper on this site has 99 questions (the official booklet states 100), carries 100 marks in 2 hours with a 0.25 deduction per wrong answer, and is a single Food Technology section with no separate aptitude part.
Exam pattern and marking
- Question booklet: Food Technology, 100 questions, maximum 100 marks, time allowed 2 hours, four options per question, set in English only.
- Negative marking: 0.25 mark deducted for each wrong answer; more than one answer counts as wrong; no penalty for a blank.
- The advertisement allows the Commission to shortlist by a Recruitment Test and then interview; the syllabus PDF lists the four sections below but gives no section-wise marks split.
Four-section Food Technology syllabus for the 2022 recruitment test syllabus
Section 1: Food Chemistry and Nutrition
4 topics- Carbohydrates, starch gelatinisation and retrogradation, pectin and fibre
- Proteins, post-mortem changes, lipids and rancidity
- Pigments, flavour compounds, enzymes and enzymatic/non-enzymatic browning
- Balanced diet, essential amino and fatty acids, vitamins, minerals, anti-nutrients and deficiency diseases
Section 2: Food Microbiology
4 topics- Morphology of bacteria, yeast, mould and spores; Gram staining
- Growth and death kinetics, serial dilution
- Spoilage of milk, fish, meat, egg and cereals; food-borne pathogens and toxins
- Fermented foods and beverages
Section 3: Food Products Technology
4 topics- Thermal processing, chilling, freezing, dehydration, preservatives, irradiation, hurdle technology
- Packaging and storage, aseptic and modified-atmosphere packaging
- Cereal, oil, fruit and vegetable, plantation crop, spice, milk, meat, fish and egg processing
- Waste utilisation, food standards and quality (FPO, PFA, Agmark, ISI, HACCP), CIP
Section 4: Food Engineering
4 topics- Mass and energy balance, fluid flow and Reynolds number
- Heat transfer and heat exchangers
- Mass transfer, diffusion and permeability through films
- Size reduction, filtration, centrifugation, mixing; sterilisation, evaporation, drying, freezing; psychrometrics
Source: HPSC Food Technology syllabus, 26 Apr 2022 ↗. Source: Question booklet Food Technology/14 (instructions page) ↗. Checked 2026-10-02.
Section weight by year
| Paper | Food Technology | Total | Minutes |
|---|---|---|---|
| HPSC Lecturer (Food Technology) 2022 | 99 | 99 | 120 |
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