FSSAI Syllabus 2026 and Exam Pattern for Food Analyst & Junior Analyst

The Food Safety and Standards Authority of India (FSSAI) is set to conduct recruitment exams for the posts of Food Analyst and Junior Analyst. Aspirants aiming for these positions must understand the FSSAI Syllabus 2026 and exam pattern to prepare effectively, as the official notification for the 2026 will be release soon.

FSSAI Syllabus 2026 and Exam Pattern

The Food Safety and Standards Act, 2006 established an independent statutory authority known as the Food Safety and Standards Authority of India (FSSAI). The FSSAI exam for Food Analysts and Junior Analysts is a certification examination for professionals with required qualifications. The exam will be held in two stages online exam and a practical exam.

FSSAI Exam Pattern 2026

Here is the detailed exam pattern along with the FSSAI Syllabus 2026. The candidates must keep in mind the exam pattern for better preparation and time management.

• Question Type: Multiple Choice Questions (MCQs)
  
• Marking Scheme: +4 for correct, -1 for incorrect
  
• Qualifying Marks: Minimum 40% in CBT

FSSAI Syllabus 2026

1. Food Laws and Standards of India & International Food Laws (20%)

• FSS Act, 2006: Definitions, provisions, sections, implementation
• FSS Rules & Regulations (2011 onwards): Licensing, registration, roles of FBOs, Food Safety Officers, Food Analysts
• Standards of Food Quality & Safety: Food categories, additive regulations, packaging and labeling rules
• Other National Laws: Agricultural Produce Act, Export Quality Control, Bureau of Indian Standards, Legal Metrology Act
• International Regulations: CODEX, WTO agreements, OIE, IPPC

2. Planning & Setup of Food Analysis Laboratory (10%)

• Requirements for laboratory setup (NABL / ISO / IEC 17025:2017)
• Laboratory safety, accreditation, documentation, technical & management requirements

3. Principles of Food Preservation, Processing & Packaging (5%)

• Food processing operations: cleaning, slicing, mixing, filtration, centrifugation
• Preservation methods: heat, chilling, freezing, water removal, radiation, chemicals, non-thermal methods
• Packaging: materials, barrier properties, selection for different foods, newer packaging technologies

4. Principles & Basics of Human Nutrition (5%)

• Water, energy metabolism, body composition
• Carbohydrates, proteins, lipids, vitamins, minerals
• Nutritional disorders: Malnutrition, overnutrition, undernutrition
• Food allergens, diet-related diseases (diabetes, cardiovascular diseases)

5. Food Chemistry (20%)

• Water, carbohydrates, proteins, lipids, vitamins, additives
• Antinutritional factors, food enzymes, nucleic acids
• Nutraceuticals, functional foods, plant pigments, GMOs
• Food contaminants & adulterants: pesticides, heavy metals, antibiotics, mycotoxins

6. Food Microbiology & Food Hygiene (20%)

• Microorganisms: classification, morphology, growth, and sources in foods
• Microbial spoilage, foodborne pathogens, thermal destruction methods
• Microbiological examination, sampling, indicator organisms
• Food safety management systems: HACCP, ISO 22000, GMP, GHP, traceability, recall

7. Physical, Chemical & Instrumental Analysis (20%)

• Sampling, preparation, and statistical analysis
• Classical methods: gravimetry, titrimetry, refractometry
• Instrumental techniques: UV-Vis, fluorescence, Raman spectroscopy, chromatography (HPLC, GC), Mass Spectrometry, ICP-MS
• Biological techniques: PCR, ELISA, RIA
• Rheological measurements, quality assurance & control, method validation