FSSAI Food Analyst Syllabus 2026

FSSAI Food Analyst Syllabus 2026 & Exam Pattern

Food Safety and Standards Authority of India (FSSAI) has released the notification for the 11th Food Analyst Examination (11th FAE) 2025-26. The Computer Based Test (CBT) is scheduled for March 8, 2026.

Below is the detailed syllabus and exam pattern for the 11th FAE and Junior Analyst Examination (JAE).

1. Exam Overview

Feature	Details
Exam Name	11th Food Analyst Examination (11th FAE)
Conducting Body	FSSAI (Food Safety and Standards Authority of India)
Exam Date	March 8, 2026 (Sunday)
Mode	Computer Based Test (CBT)
Duration	3 Hours (180 Minutes)
Total Questions	200 MCQs
Marking Scheme	+4 for Correct Answer, -1 for Wrong Answer
Qualifying Marks	50% (General/OBC/EWS) for appearing in Practical

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2. Detailed Syllabus (Topic-Wise)

The syllabus covers 7 main subject areas.

I. Food Laws and Standards of India & International Food Laws

• FSS Act, 2006: Definitions, Authorities, Enforcement, Adjudication, and Penalties.
• FSS Rules & Regulations, 2011: Licensing and Registration, Packaging and Labelling, Contaminants, Toxins, and Residues, Food Product Standards, Prohibition and Restriction of Sales.
• International Laws: Role of CODEX Alimentarius Commission, WTO agreements (SPS/TBT), and other international bodies like OIE, IPPC.
• National Bodies: BIS, AGMARK, APEDA, MPEDA.

II. Planning Organization and Setting up of Food Analysis Laboratory

• Accreditation: NABL accreditation, ISO/IEC 17025:2017 standards for laboratory competence.
• Lab Safety: Good Laboratory Practices (GLP), Handling of chemicals (Acids, Flammables), Fire safety, First aid.
• Waste Disposal: Management of chemical and biological waste in the lab.
• Equipment Calibration: Maintenance and calibration of laboratory instruments.

III. Principles of Food Preservation, Processing, and Packaging

• Processing: Cleaning, Sorting, Grading, Mixing, Filtration, Centrifugation.
• Preservation Methods:
  • Heat: Pasteurization, Sterilization, Blanching, UHT.
  • Cold: Chilling, Freezing (Slow vs Fast).
  • Drying: Dehydration, Spray drying, Freeze drying.
  • Others: Radiation, Chemical preservatives, Hurdle technology.
• Packaging: Materials (Glass, Plastic, Metal, Paper), Active and Intelligent packaging, Modified Atmosphere Packaging (MAP).
• Labelling: Nutritional labelling, Health claims, Allergen warning.

IV. Principles and Basics of Human Nutrition

• Nutrients: Role of Carbohydrates, Proteins, Fats, Vitamins, and Minerals.
• Dietetics: Balanced diet, Recommended Dietary Allowance (RDA), BMR.
• Deficiency Diseases: Malnutrition (Kwashiorkor, Marasmus), Vitamin deficiencies (Scurvy, Rickets, etc.), Anemia.
• Metabolism: Digestion and absorption of major nutrients.
• Food Safety: Food allergens, Anti-nutritional factors.

V. Food Chemistry

• Water: Water activity ($a_w$), Moisture content, Sorption isotherms.
• Carbohydrates: Classification, Structure, Gelatinization, Retrogradation, Maillard reaction.
• Proteins: Amino acids, Denaturation, Functional properties of proteins.
• Lipids: Fatty acids (SFA, MUFA, PUFA), Rancidity (Oxidative & Hydrolytic), Emulsions.
• Food Additives: Preservatives, Antioxidants, Colors, Flavors, Sweeteners, Stabilizers.
• Adulteration: Detection of common adulterants in Milk, Oil, Spices, Honey, etc.

VI. Food Microbiology and Food Hygiene

• Microorganisms: Bacteria, Yeasts, Molds, Viruses (Morphology and factors affecting growth).
• Food Spoilage: Spoilage of Milk, Meat, Fish, Fruits, and Vegetables.
• Pathogens: Salmonella, E. coli, Staphylococcus, Listeria, Clostridium, Vibrio, etc.
• Food Safety Systems: HACCP (Hazard Analysis Critical Control Point), GMP, GHP.
• Testing Methods: Total Plate Count (TPC), Coliform count, Yeast & Mold count.

VII. Physical, Chemical, and Instrumental Analysis

• Sampling: Sampling plans, Sample preparation, Homogenization.
• Classical Methods: Gravimetry, Titrimetry (Acid-base, Redox, Complexometric), Refractometry.
• Instrumental Techniques:
  • Spectroscopy: UV-Visible, AAS (Atomic Absorption), ICP-MS.
  • Chromatography: TLC, HPLC, GC (Gas Chromatography), LC-MS/MS, GC-MS.
  • Others: pH meter, Conductivity, ELISA, PCR for GMO detection.

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3. Exam Pattern Breakdown

Subject Area	Weightage (%)	No. of Questions
Food Laws & Standards	20%	40
Planning & Lab Organization (ISO 17025)	10%	20
Food Preservation & Packaging	5%	10
Human Nutrition	5%	10
Food Chemistry	20%	40
Food Microbiology & Hygiene	20%	40
Physical, Chemical & Instrumental Analysis	20%	40
Total	100%	200

Important Dates for 11th FAE 2026

• Application Start Date: December 23, 2025
• Last Date to Apply: January 22, 2026
• CBT Exam Date: March 8, 2026
• Practical Exam Date: April/May 2026 (Tentative)

Food Safety and Standards Authority of India (FSSAI) has released the official notification for the 11th Food Analyst Examination (11th FAE) 2026. This certification exam is a gateway for food professionals to become certified Food Analysts under the FSS Act, 2006.

The Computer-Based Test (CBT) is tentatively scheduled for March 8, 2026. To crack this highly competitive exam, candidates must have a thorough understanding of the syllabus, which covers Food Laws, Chemistry, Microbiology, and Human Nutrition.

Below is the complete guide on the exam pattern, subject-wise syllabus, and direct links to official resources.

FSSAI Food Analyst Exam 2026: Overview

Parameter	Details
Organization	Food Safety and Standards Authority of India (FSSAI)
Exam Name	11th Food Analyst Examination (11th FAE)
Exam Date (Tentative)	March 8, 2026
Mode of Exam	Computer Based Test (CBT)
Total Questions	200 MCQs
Total Marks	800 Marks
Official Website	www.fssai.gov.in

FSSAI Food Analyst Exam Pattern 2026

The exam consists of a single paper with multiple-choice questions.

• Total Questions: 200
• Duration: 3 Hours (180 Minutes)
• Marking Scheme:
  • +4 Marks for every correct answer.
  • -1 Mark for every wrong answer (Negative Marking).
• Qualifying Marks: Candidate must secure 40% marks to qualify for the Practical Exam.

Section	Subject / Topic	Weightage (%)	No. of Questions
1	Food Laws & Standards (India & International)	20%	40
2	Planning Organization & Setting up of Food Analysis Lab (NABL/ISO 17025)	10%	20
3	Principles of Food Preservation, Processing & Packaging	5%	10
4	Principles & Basics of Human Nutrition	5%	10
5	Food Chemistry	40%	80
6	Food Microbiology & Food Hygiene	15%	30
7	Physical, Chemical & Instrumental Analysis	5%	10
	Total	100%	200

Detailed FSSAI Food Analyst Syllabus 2026

The syllabus is divided into key domains. Below are the important topics you must cover.

1. Food Laws and Standards (India & International)

• FSS Act, 2006: Definitions, Authorities, Enforcement, and Penalties.
• FSS Rules & Regulations, 2011: Licensing, Labelling, Food Product Standards, and Additives.
• International Bodies: Role of Codex Alimentarius Commission (CAC), WTO, SPS, and TBT agreements.
• Other Acts: AGMARK, BIS, Legal Metrology Act, Export (Quality Control and Inspection) Act.

2. Planning, Organization & Laboratory Management

• Accreditation: NABL accreditation, ISO/IEC 17025:2017 standards.
• Lab Safety: Handling chemicals, gases, fire safety, and waste disposal.
• GLP: Good Laboratory Practices, calibration of equipment, and sample handling.

3. Food Preservation, Processing & Packaging

• Preservation: Thermal processing (Pasteurization, Sterilization), Drying, Freezing, and Irradiation.
• Processing: Unit operations like mixing, separation, and filtration.
• Packaging: Active and Intelligent packaging, packaging materials (glass, plastic, metal), and labelling laws.

4. Human Nutrition

• Nutrients: Role of Macro (Carbs, Proteins, Fats) and Micronutrients (Vitamins, Minerals).
• Deficiency Diseases: Malnutrition, Anaemia, Scurvy, Rickets, etc.
• Metabolism: Digestion and absorption of food components.
• Dietary Standards: RDA (Recommended Dietary Allowance) and balanced diet.

5. Food Chemistry (High Weightage)

• Carbohydrates: Structure, classification, and reactions (Maillard reaction, caramelization).
• Proteins: Amino acids, protein denaturation, and enzymes.
• Fats & Oils: Rancidity, hydrogenation, and analysis of fats (Iodine value, Saponification value).
• Water: Water activity ($a_w$) and its role in food stability.
• Additives: Preservatives, antioxidants, coloring agents, and their analysis.

6. Food Microbiology & Hygiene

• Food Spoilage: Causes, spoilage organisms in different foods (milk, meat, cereals).
• Foodborne Diseases: Infections and intoxications (Salmonella, E. coli, Botulism).
• Food Safety: HACCP principles, GMP (Good Manufacturing Practices), and GHP.

Important Official Links

Use the direct links below to access the official syllabus and notification.

Link Description	Direct Link
Download Official Syllabus PDF	Click Here to Download
Apply Online (11th FAE)	Click Here to Apply
Official Website	www.fssai.gov.in

Frequently Asked Questions (FAQ)

Q1: Is there negative marking in the FSSAI Food Analyst Exam?

Ans: Yes, there is a negative marking of -1 mark for every incorrect answer.

Q2: What is the exam date for the 11th FAE 2026?

Ans: The computer-based test is tentatively scheduled for March 8, 2026.

Q3: Is a Master’s degree mandatory?

Ans: No, candidates with a Bachelor’s degree in relevant fields (like Food Tech, Chemistry, Microbiology) with 3 years of experience are also eligible.

Q4: Can I change my exam center later?

Ans: No, the exam center once selected during the application process is final and cannot be changed.

Disclaimer

Disclaimer: The information provided in this article is based on the latest official notification for the 11th Food Analyst Examination. The syllabus and exam pattern are subject to change at the discretion of FSSAI. Candidates are advised to visit the official website fssai.gov.in for regular updates.