FSSAI
Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)
Official analytical methods for cereals and flours.
Exam resources
NABARD Assistant Manager Grade A (RDBS), Food Processing discipline 2027
NABARD recruits Assistant Managers in Grade A for its Rural Development Banking Service, with a Food Processing discipline open to food technology and dairy technology graduates. Specialists sit a generalist Phase I and then a Phase II stream-specific paper whose objective part is 30 food-processing questions.
The National Bank for Agriculture and Rural Development (NABARD) recruits Assistant Managers in Grade A for its Rural Development Banking Service (RDBS) in a general discipline and several specialist ones, including Food Processing. The 2025 advertisement (No. 05/Grade A/2025-26) had one Food Processing post. Selection has four phases: a 200-mark online Phase I (generalist, with merit decided by general awareness, economic and social issues, and agriculture and rural development), a Phase II with a descriptive English paper and a stream-specific Food Processing paper (30 objective questions plus descriptive answers), a psychometric test and a 50-mark interview. Final merit is Phase II plus interview.
- Conducted by
- National Bank for Agriculture and Rural Development (NABARD), Mumbai
Who can apply
For the 2025 Food Processing post NABARD required a bachelor's degree in Food Processing, Food Technology or Dairy Technology with 60% (55% for SC/PwBD), or a postgraduate degree in those subjects with 55% (50% for SC/PwBD), and an age of 21 to 30 years on 01.11.2025.
- Qualification: Bachelor's degree in Food Processing / Food Technology / Dairy Technology with 60% marks in aggregate (SC/PwBD 55%), or a postgraduate degree in Food Processing / Food Technology / Dairy Technology with 55% (SC/PwBD 50%)
- Age: 21 to 30 years as on 01.11.2025 (born not earlier than 02.11.1995 and not later than 01.11.2004); upper limit relaxed by 3 years for OBC, 5 for SC/ST and ex-servicemen, 10 to 15 for PwBD
- Vacancies: Food Processing 1 (SC) of 85 AM (RDBS) posts in 2025
- Selection: Phase I (online), Phase II (online), psychometric test and 50-mark interview; final merit on Phase II and interview
A summary. Confirm the details in the current notice.
Source: NABARD Advertisement No. 05/Grade A/2025-26 ↗. Checked 2026-10-30.
Based on past papers, not an official scheme. Confirm in the current notice.
Every section is compulsory, with no choice between them, and the paper is timed at 30 minutes.
| Section | Questions | Marks | Status |
|---|---|---|---|
| Stream-specific paper: Food Processing (objective) | 30 | 50 | Compulsory |
| Paper total | — | 50 |
Mock tests cover the objective part of the Phase II (Main) stream-specific Paper II for the Food Processing discipline: 30 questions for 50 marks in 30 minutes, five options, some questions worth 2 marks and some 1 mark, and a quarter of a question's marks lost for a wrong answer. In the real exam the descriptive part (4 of 6 questions, 50 marks, 90 minutes) follows immediately, and Paper I is a 100-mark descriptive English paper; neither is in these mocks.
Marking scheme
Some questions carry 2 marks and some 1 mark (30 questions, 50 marks). A wrong answer loses one quarter of that question's marks; a blank carries no penalty. An unanswered question scores zero. Our mocks for this exam are scored the same way.
Source: NABARD Advertisement No. 05/Grade A/2025-26, section V ↗ NABARD Information Handout, Grade A RDBS (Specialist) Main 2025 ↗
| Paper | Questions | Marks | Minutes | Sections | |
|---|---|---|---|---|---|
| NABARD Grade A Food Processing: Phase II Paper II (objective) Mock Test 1 | 30 | 50 | 30 | 1 | Open → |
| NABARD Grade A Food Processing: Phase II Paper II (objective) Mock Test 2 | 30 | 50 | 30 | 1 | Open → |
| NABARD Grade A Food Processing: Phase II Paper II (objective) Mock Test 3 | 30 | 50 | 30 | 1 | Open → |
Free PDFs and recommended books for NABARD Grade A (Food Processing). How we choose
Free PDFs
12 free PDFsProcessing & preservation
FSSAI · FoSTaC
FoSTaC Manual — Special (Level 2), Bakery
Bakery process hygiene and hazards as FSSAI sets them out.
NCERT
Class 12 Human Ecology & Family Sciences — Food Processing and Technology
A plain-language overview of preservation and processing.
NIOS
Home Science (321), Lesson 9 — Food Preservation
Household and basic industrial preservation principles.
Food safety & law
FSSAI
Food Safety and Standards Act, 2006 (full text)
The core food law behind every CFSO, TO and Food Analyst law paper.
FSSAI
Manual for Food Safety Officers — A Ready Reckoner
FSSAI's own handbook of a Food Safety Officer's hygiene and enforcement duties.
FSSAI
Manual of Methods of Analysis of Foods — Spices and Condiments
Official methods for spice quality and adulterant detection.
FSSAI
Compendium — Food Additives Regulations (December 2022)
Consolidated legal limits for additives by food category.
Dairy technology
FSSAI
Manual of Methods of Analysis of Foods — Milk and Milk Products
Official laboratory methods for milk analysis and adulteration tests.
FAO
Milk and Dairy Products in Human Nutrition
Milk composition, nutrition and the place of dairy in diets.
Food chemistry
FSSAI
Manual of Methods of Analysis of Foods — Oils and Fats
Official methods for acid, iodine and saponification values and related tests.
NCERT
Class 11 Biology — Biomolecules
Carbohydrates, proteins, lipids and enzymes.
Official and open resources
1 resourceOfficial syllabus
NABARD illustrative syllabus: Food Processing
The official topic list for the stream-specific paper.
Core food science
6 resourcesCore food technology
Textbook of Food Science and Technology (ICAR)
Covers most of the syllabus units at the depth NABARD asks.
Reading suggestion
Core food science
Food Science by B. Srilakshmi
Food chemistry, nutrition and energy value of foods.
Reading suggestion
Microbiology
Food Microbiology by M. R. Adams and M. O. Moss
Growth and destruction of micro-organisms, spoilage and food-borne disease.
Reading suggestion
Food engineering
Unit Operations in Food Processing by R. L. Earle
Fluid flow, heat transfer, evaporation, drying.
Reading suggestion
Dairy
Outlines of Dairy Technology by Sukumar De
Milk composition, condensed and dried milks, cheese and fermented milks.
Reading suggestion
Fruit and vegetable technology
Preservation of Fruits and Vegetables by Girdhari Lal, G. S. Siddappa and G. L. Tandon
Squashes, jams, pickles, canning and tomato products in the fruit.
Reading suggestion
Full topic list and section weightage NABARD Grade A (Food Processing) syllabus and exam pattern
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Tests for this exam
3 results
- Full mock test Free Hard Set 1 NABARD Grade A Food Processing: Phase II Paper II (objective) Mock Test 1 50Marks 30 minDuration Free Start test
- Full mock test Free Easy Set 2 NABARD Grade A Food Processing: Phase II Paper II (objective) Mock Test 2 50Marks 30 minDuration Free Start test
- Full mock test Free Medium Set 3 NABARD Grade A Food Processing: Phase II Paper II (objective) Mock Test 3 50Marks 30 minDuration Free Start test