FSSAI Food Analyst and Junior Analyst Examinations

India · Food Safety and Standards Authority of India · licensing · unverified source

248practice questions written to this syllabus
24subjects

Format

Unverified.

Over the years

FSSAI holds examinations that qualify people to work as Food Analysts and Junior Analysts in notified food laboratories; graduates in dairy chemistry and dairy technology sit them. Eligibility, papers and pattern could not be read from the FSSAI home page on 3 Oct 2026.

Official source: https://fssai.gov.in/

Subjects this exam draws on

Mathematics & Statistics for Dairy Science2 questionsBiochemistry for Dairy Science4 questionsGeneral Microbiology5 questionsHuman Nutrition & Dairy in the Diet6 questionsMilk Composition & Physical Properties26 questionsMilk Proteins & Enzymes12 questionsMilk Lipids13 questionsLactose, Milk Salts & Vitamins6 questionsChemistry of Dairy Products7 questionsDairy Analysis & Instrumental Methods29 questionsMicrobiology of Raw & Market Milk7 questionsStarter Cultures & Lactic Acid Bacteria1 questionsDairy Pathogens, Toxins & Microbial Risk4 questionsMicrobiology of Dairy Products4 questionsProbiotics, Prebiotics & Functional Dairy Foods1 questionsMicrobiological Quality Assurance & Rapid Methods51 questionsFermentation Technology & Dairy Biotechnology8 questionsCream, Butter, Ghee & Milk Fat Products1 questionsDairy Analogues, Plant-based Alternatives & Composite Dairy Foods8 questionsDairy Food Safety Management Systems3 questionsDairy Standards & Law Worldwide6 questionsQuality Assurance, Statistical Quality Control & Laboratory Management30 questionsAdvanced Dairy Chemistry9 questionsAdvanced Dairy Microbiology5 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. A lot in which 1% of packs are contaminated is tested with 60 randomly chosen packs, all analysed perfectly. What is the probability that all 60 are negative?

  1. 0.40
  2. 0.55
  3. 0.01
  4. 0.99
Answer and working

B. 0.55

P(all negative) = 0.99⁶⁰ = 0.55. More than half of such lots would pass, which is why end-product testing cannot replace process control.

Mathematics & Statistics for Dairy Science · Sampling theory and confidence intervals

2. In the Kjeldahl method, milk protein is calculated from total nitrogen using the factor:

  1. 6.25
  2. 5.70
  3. 4.38
  4. 6.38
Answer and working

D. 6.38

Milk proteins contain about 15.7% nitrogen, so the factor is 100/15.7 ≈ 6.38. 6.25 is the general factor for proteins with 16% N; 5.70 is used for wheat.

Biochemistry for Dairy Science · Amino acids, peptides and protein structure

3. Under the international standard method, the aerobic mesophilic count of milk on plate count agar is incubated at:

  1. 37 °C for 24 h
  2. 21 °C for 25 h
  3. 55 °C for 48 h
  4. 30 °C for 72 h
Answer and working

D. 30 °C for 72 h

ISO 4833-1 specifies 30 °C for 72 h. 21 °C for 25 h has been used for a rapid psychrotroph-type count; 55 °C would count thermophiles.

General Microbiology · Microbial nutrition and culture media

4. The Codex nutrient reference value (NRV) for calcium used in labelling is:

  1. 700 mg
  2. 1,000 mg
  3. 1,300 mg
  4. 500 mg
Answer and working

B. 1,000 mg

Codex sets the calcium NRV for labelling at 1,000 mg; national labelling reference values can differ.

Human Nutrition & Dairy in the Diet · Recommended dietary allowances

5. Solids-not-fat (SNF) of milk is best defined as:

  1. Protein plus fat, the solids that set the cheese yield of the milk
  2. Total solids minus fat
  3. Total solids minus lactose, the part retained during ultrafiltration
  4. The residue left after ashing milk at 550 degrees Celsius in a furnace
Answer and working

B. Total solids minus fat

SNF = TS - fat, i.e. protein + lactose + ash + minor constituents. Protein plus fat is the cheese-yield pair, not SNF; the ash residue is only the mineral fraction. SNF is made up mainly of protein, lactose and ash.

Milk Composition & Physical Properties · Gross composition of milk and its normal ranges

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