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AGRICULTURAL MARKETING OFFICER (TRAINING & CANNING)
Exam Name: AGRICULTURAL MARKETING OFFICER (TRAINING & CANNING).
About exam: Agricultural marketing officer (training & canning) under West Bengal Junior agricultural service (marketing) under the department of agricultural marketing, Govt. of W.B.
N.B: Ability to read, write and speak in Bengali is an essential qualification for recruitment to the post mentioned below. Provided that the said compulsory requirement of knowledge in Bengali is not applicable for those candidates whose mother tongue is Nepali unless mentioned otherwise against any particular post(s).This will be tested at the time of interview.
Region: WEST BENGAL
Mode: Applications can be submitted online only on the Commission’s website at http://www.pscwbapplication.in.
How many times in a Year: Exam will be conducted as per requirement. Please follow the official Site for current notification.
Educational Qualification:
Essential: A degree in Food Technology/Food Technology and Biochemical engineering or equivalent qualifications from a recognized University/Institute.
or
B.Sc. degree from a recognized University/Institute.
And
Training in Fruit Preservation/Fruit Processing at Central Food Technological Research Institute, Mysore/Bangalore or any other Government or Government Organized Institution or five years’ experience in a Fruit Preservation or Processing Factory of repute or Training Centre under Government.
Knowledge of Bengali/Nepali – spoken and written.
Desirable: Teaching experience in a food Processing Institution.
Age: Not more than 36 years.
NATIONALITY: Indian Citizenand such othernationals as declaredeligible by the Government of India.
SELECTION PROCEDURE:
Scheme of Examination:
Preliminary Screening Test will be objective type (MCQ) in 4 different series, viz., A, B, C & D.
- Number of questions: 100, each carrying 1 mark.
- Full marks: 100.
- Duration: 1 hour 30 minutes.
N.B.: There will be negative marking for wrong answers as per norms (1/3rd of the full mark for each wrong answer).
Syllabus for the Preliminary Screening Test (100 marks):
BIOCHEMISTRY AND NUTRITION- Enzyme and coenzymes, Metabolism of carbohydrates, lipids, and proteins, Determination of food energy, Physiological fuel value of foods, calculation of energy value of foods, Physiological functions, role in metabolism and daily requirements of vitamins, Minerals, Specific role of iron, calcium, phosphorous, sodium, potassium, magnesium, chlorine, zinc, copper and iodine, Dietary interrelationship, Functional foods, and Neutraceuticals.
MICROBIOLOGY - The importance of microbes in food and fermentation industries, Morphology of bacteria, Moulds and yeast, Dyes, and staining techniques. Nutrition of microbes, Techniques of pure culture, Bacterial genetics. Differentiation and classification of bacteria. Bacterial viruses. Microbial respiration of proteins. Disinfection and disinfectants; Pasteurization, sterilization, and anodization. Energy metabolism of aerobic and anaerobic microbes. Nitrogen fixation, Bacteriology of air, water, milk and milk products, fish, fruit, and vegetable.
FOOD MICROBIOLOGY TECHNIC - Preparation of nutrient broth and media with agar, gelation, and special media for culture of microbes, Technique of pure culture, Determination of bacterial species. Anaerobic cultures. Effect of temperature, UV light, osmotic pressure, desiccation, pH, surface tension, and oligodynamic action on the growth of bacteria. Determination of thermal death and Thermal death point of bacteria. Hydrolysis of starch, liquefaction of gelatin, hydrolysis of casein, and glycerides. Detection and accounting of coliform bacteria and Salmonella. Bacteriological examination of water, milk, dried fish and fish meal, and canned foods.
CHEMISTRY OF FOODS – Definition of food as per FSSAI, 2011, Composition of Foods, Water in foods, Carbohydrate, Proteins, Lipids, Natured pigments, and flavoring agents: Chlorophyll, carotenoids, Anthocyanins, Anthoxanthins, Flavonoids, Tannins, Natural flavor constituents. Vitamins: Occurrence, chemistry, loss during storage, transport, and processing of foods of pro-vitamin A & D, vitamin A, D, E, K, C, B, H niacin, pyridoxin, cyanocobalamine, folic acids p-aminobenzoic acid, biotin, choline. Perishable and non- perishable food.
FOOD MICROBIOLOGY - Development of microorganisms in Food, Role, and significance of microorganisms in Foods, Parameters of Foods that affect microbial growth. Micro-organisms importance in Food Microbiology, spoilage, and chemical changes of foods caused by microorganisms. Contamination, Preservation, and Spoilage of different kinds of foods. Determination of the presence of microorganisms and/or their products in Foods by different techniques. Foodborne infection and intoxication, Food sanitation, control, and inspection.
PRINCIPLES OF FOOD PRESERVATION - General introduction to food technology. Construction of sanitary cans and testing of cans can lacquer and can scale compounds. Preservation by application of heat, various canning techniques, Dehydration, the water activity of food, intermediate moisture food, Preservation of food by removal of heat, cold storage and freezing including cryogenic freezing of food, Curing, Preservation by ionization radiation use of chemical and preservatives in food preservation and preservation by fermentation.
TECHNOLOGY OF FOODS - Storage of cereals, infestation control and use of pesticide, drying of grains, Processing of rice and rice products, Milling of wheat, etc and production of wheat products including flour, bread, biscuits, cakes, and other confectionery products, Toxic factors in cereals, infestation control, the proximate composition of legumes. Amino acid balance, inhibitors, toxic factors and processing methods, by-products utilization. Chemical composition, nutritive value, and physical characteristics of milk and milk products. Pasteurization and Homogenization of milk. Manufacture and fortification of milk products and Quality control. Milk plant hygiene and sanitation. The technology of fruits, vegetables food legislations, quality control and packaging, storage, and handling of fresh fruits and vegetables. Preservation of fruits and vegetables and their product. Freezing, dehydration, Concentration of fruits and vegetables. Food additives, physiology of ripening. Physical and chemical treatment to increase the postharvest life of fruits and vegetables. Role of plant growth regulators in post-harvest storage. By product and their utilization. Preparation of spice powder in other miscellaneous spice and condiment products. Preparation of nonalcoholic beverage. The technology of tea, coffee, cacao. Food-laws the food rules and standards, quality control of food, and food products. Various types of packaging and problems in the packaging of foodstuff. Antioxidants and rancidity and fats in the diet, nutrition and disease, Detection of adulteration, Extraction, and clarification of vegetable oil, Modifications of the properties of oils and fats including chemical and biotechnological processes, Confectionery plastic fats, Preparation of various products including different shortenings, margarine, salad dressing, and mayonnaise, imitation of dairy products low calorie spreads.
MECHANICAL OPERATION - Size reduction, granulation, partials separation. Crushing and grinding; Particle separation; sampling and screening, Sedimentation, flocculation, filtration Mixing of solids, liquids and slurries, material handling.
WASTE TREATMENT ENGINEERING - Environment and energy of nature, Water for food and biochemical industries, Stream pollution and measurement, Physical treatment, Chemical treatment, Drying and incineration, Industrial waste treatment, Treatment and disposal of sludge solids, Microbial flocculation and sedimentation,
MICROBIAL TECHNOLOGY - Production, recovery, and control tests of the following fermentation production. Bakers’ yeast, food yeast, citric acid, enzymes, vitamin B12, amino acids, Analysis of ferment gas including experiments on carbon balance.
FOOD ANALYSIS - Extraction, separation and identification, water and oil-soluble dyes, detection, and estimation of additives in food materials net as, boric acid, benzoates, sulphites, formaldehyde, formic acid, lactic acid, saccharine cyclamate, dulcin, etc. Analysis of foodstuffs with reference to the standards of quality fixed for milk, jam, jelly, squash, vinegar, cider, rice, and wheat. Changes in the vitamins ascorbic acid and thiamin in canned vegetables during thermal treatment.
BIOCHEMICAL ENGINEERING AND BIOTECHNOLOGY - Improvement in processed food by the application of various biotechnological processes. Biotechnological process for the manufacture of food staff and food etc. Studies on changes in color, flavor during processing and storage of the fermented food, and chances of spoilage of the products due to process defects. Evaluation and standardization of quality and safety of the fermented food products by the application of modern techniques.
SEPARATION PROCESSES - Distillation: Vapour – Liquid equilibrium, relative volatility batch and equilibrium distillation, steam distillation, molecular distillation, azeotropic and extractive distillation, Introduction to the design of humidifiers, dehumidifiers and cooling towers, Theory of drying of solids, liquids, and gases, Introduction to dryer design.
FOOD PROCESSING & QUALITY CONTROL - Preparation of squash, jam, jellies, marmalade, preserved, and candied fruit. Preparation of alcoholic beverages. Preparation of pickles, chutneys, sauces, fermented vegetables & tomato products. Fruit juice concentrate & powder. Preservation of fruits & vegetables, fish meat, etc. by canning freezing, drying, and quality assessment of the processed products. Testing of can preparation of ice cream & other frozen products. Preparation of confectionery products. Preservation of milk by heat treatment. Preparation of various milk-based products. Enumeration of fecal indicator organisms, salmonella & pathogenic organism in processed food. Detection and identification of food spoilage organisms. Quality assessment of processed food. Evaluation of process time in canning, Different types of sterilizers, seaming machine and other accessories used in canning industries, pasteurizer, homogenizer, evaporators and concentrators used in food industries, Construction of cold storage and different types of freezers including plate freezers, blast freezer cryogenic freezing, Vacuum freezing, Refrigerated vans and wagons, equipment used for grading and sizing of food, emulsifiers, and Food Irradiation Technology.
Multiple choice objective type questions on:-
(i) Food Technology – 50%
(ii) G.K. and Current Affairs – 15% [Madhyamik Standard]
(iii) Arithmetic and Reasoning – 15% [ - Do - ]
(iv) English – 20% [- Do - ]
APPLICATION FEES/ INTIMATION CHARGES:
Rs. 160/- (Rupees one hundred sixty) only.
In addition to that, the candidates will be charged as follows:
For online payment through debit/credit cards: Convenience fee 1% of the examination fee subject to a minimum of Rs. 5/- (Rupees Five) only plus 18% G.S.T. on convenience fee.
For online payment through net banking: Convenience fee of Rs. 5/- (Rupees Five) only plus 18% G.S.T. on convenience fee.
For offline payment through bank counter: Service Charge of Rs. 20/- (Rupees Twenty) only.
S.C./S.T. candidates of West Bengal and Persons with Disabilities (P.W.D.) having physical disability of 40% and above are not required to pay any fee. BC candidates of West Bengal are, however, required to pay the usual fee as aforesaid. No exemption of fee is available to S.C./S.T. candidates of other states.. No claim for refund of the fee will be entertained nor will it be held in reserve for any other examination.
OFFICIAL WEBSITE: http://pscwbapplication.in/ & www.pscwbonline.gov.in.
JOB POST FOR THIS EXAM: AGRICULTURAL MARKETING OFFICER.
I N F O R M A T I O N
The prescribed ‘essential qualifications’ are the minimum and mere possession of the same does not entitle applicants to be called in for the interview. Where the number of applications received in response to the advertisement is large and it is not convenient or possible for the Commission to interview all the applicants the Commission may restrict the number of candidates for interview to a reasonable limit on the basis of either higher qualifications in the relevant subjects/higher standard of marks/grade obtained in the essential qualifications or on the basis of a Screening Test/Written Test.
The Commission may fix qualifying cut-off marks for all the categories of the vacancies in each level of examination, i.e. written, interview.
ALL INFORMATION REGARDING RECRUITMENT TO THE POST WILL BE AVAILABLE, TIME TO TIME, IN THE COMMISSION’S WEBSITE AT http://pscwbapplication.in/ & https://www.pscwbonline.gov.in/.
APPLICATION: Applications can be submitted online only on the Commission’s website at http://www.pscwbapplication.in.
Detailed information regarding age limit, qualifications, the scale of pay, closing date, etc. are available on the Commission’s websites at http://pscwbapplication.in/ & https://www.pscwbonline.gov.in/.
