FSSAI Food Analyst Syllabus 2026, Exam Pattern, Marking Scheme

FSSAI Food Analyst Syllabus 2026: Candidates who have applied for the FSSAI Food Analyst position. They have to appear for the first round of the selection process, which is the CBT exam. Candidates should have an understanding that the FSSAI Food Analyst Syllabus 2026 covers the core subjects for the 11th FAE, including Food Laws, Chemistry, and Microbiology. Around 200 questions are asked in the online paper.

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FSSAI Food Analyst Syllabus 2026 Overview

The FSSAI Food Analyst Examination (FAE-2025) will be conducted as a Computer-Based Test (CBT). Candidates should review the key details of the exam pattern below.

 FSSAI Food Analyst Syllabus PDF

The FSSAI Food Analyst Syllabus PDF has been officially uploaded on the official website. Candidates can download the syllabus topics in PDF format. It can help them to keep it as a reference for the future. 

FSSAI Food Analyst Syllabus PDF

FSSAI Food Analyst Syllabus 2026

FSSAI Food Analyst Syllabus 2026 for the Computer-Based Test (CBT) is officially outlined by the Food Analyst Examination Board. It covers seven main subject areas to assess legal knowledge, scientific principles, laboratory practices, food chemistry, microbiology, and advanced analytical techniques.

Food Laws and Standards of India & International Food Laws

• Food Safety and Standards Act, 2006 – definitions, provisions, sections, and implementation.

• FSS Rules and Regulations, 2011 (as amended): Licensing and registration of FBOs; Roles and Responsibilities of Food Safety Officer, Designated Officer, and Food Analyst; Standards of food quality and safety (vertical and horizontal standards).

• Food additives: classification, INS numbers, technological functions.

• Packaging and labelling regulations, nutritional labelling and claims.

• Regulations on contaminants, toxins, residues, and restrictions on sales.

• Regulations related to nutraceuticals, health supplements, organic food, fortification, alcoholic beverages, food recall, and food import.

• Laboratory sampling, receipt of legal samples, custody, storage, and documentation.

• Codex Alimentarius Commission, JECFA, JEMRA, JMPR.

• WTO agreements (SPS/TBT), role of OIE and IPPC.

Planning, Organization and Setting up of Food Analysis Laboratory

• Requirements for setting up a food analysis laboratory.

• Laboratory layout for chemical and microbiological testing.

• Air handling systems and environmental controls.

• Accreditation bodies: NABL, APLAC, ILAC.

• ISO/IEC 17025:2017 requirements – management and technical requirements.

• Documentation, traceability of measurements, and quality systems.

• Laboratory safety: Personnel hygiene and emergency planning; Chemical storage, handling of acids and flammable substances; Handling of compressed gases, centrifuges, spills, and waste disposal

Principles of Food Preservation, Processing and Packaging

• Food processing operations: cleaning, size reduction, mixing, emulsification, filtration, centrifugation, sorting and grading.

• Food preservation methods: Heat (blanching, pasteurisation, sterilisation); Water removal (drying, evaporation); Low temperature (chilling, freezing); Radiation and chemical preservatives; Emerging non-thermal technologies (HPP, MAP, PEF, hurdle technology, ultrasonic processing).

• Food packaging: Packaging materials – glass, metal, paper, plastics, biodegradable films; Barrier properties and packaging selection; Smart, active, aseptic, retort, MAP/CAP packaging; Testing and evaluation of packaging materials.

Principles and Basics of Human Nutrition

• Water, body composition, energy metabolism.

• RDA, BMR, and nutritional requirements.

• Carbohydrates, proteins, lipids – digestion, absorption, metabolism.

• Vitamins and minerals – sources, functions, deficiencies, toxicity.

• Macronutrient deficiency diseases and malnutrition.

• Overnutrition, undernutrition, Kwashiorkor and Marasmus.

• Food allergens and inborn errors of metabolism.

• Diet-related diseases – diabetes, cardiovascular diseases, cancer, and hypertension.

Food Chemistry

• Water chemistry, pH, buffers, Henderson–Hasselbalch equation.

• Carbohydrates – structure, reactions, Maillard reaction.

• Proteins and amino acids – structure, denaturation, digestibility, PDCAAS.

• Lipids – classification, rancidity, emulsions, fatty acid analysis.

• Vitamins – stability, processing effects, fortification.

• Food additives – preservatives, antioxidants, emulsifiers, sweeteners.

• Safety evaluation of additives – NOEL, ADI, dietary exposure.

• Antinutritional factors and their removal.

• Food enzymes and enzymatic browning.

• Nutraceuticals, functional foods, GMOs.

• Food contaminants and adulterants.

• Mycotoxins, pesticide residues, heavy metals, veterinary drug residues.

• Radioisotopes and food irradiation.

Food Microbiology and Food Hygiene

• Classification and morphology of microorganisms.

• Sources of microorganisms in the food chain.

• Microbial growth characteristics and intrinsic/extrinsic factors.

• Thermal destruction kinetics (D-value, Z-value, F-value, 12D concept).

• Food spoilage and food-borne pathogens.

• Microbiological examination of foods.

• Sampling plans, enumeration methods, and rapid detection techniques.

• HACCP principles and ISO 22000.

• GMP, GHP, sanitation, traceability, and food recall systems.

Physical, Chemical and Instrumental Analysis

• Sampling techniques and sample preparation.

• Statistical concepts and data interpretation.

• Classical analytical methods (gravimetry, titrimetry).

• UV-Visible and Raman spectroscopy.

• Chromatographic techniques – TLC, HPLC, GC.

• Mass spectrometry and hyphenated techniques (LC-MS/MS, GC-MS).

• Atomic absorption spectroscopy, ICP-MS.

FSSAI Food Analyst Exam Pattern 2026

The Computer-Based Test (CBT) is designed to evaluate candidates across various domains crucial for food analysis. The test consists of multiple-choice questions, and there is a negative marking scheme. FSSAI Food Analyst Exam Pattern 2026 has been provided in the table.

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