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GATE 2024 Food Technology Syllabus – Get (XE-G) Syllabus PDF Here

By: Sunil Kushwaha


Updated on:

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GATE 2024 Food Technology Syllabus has been Released. GATE 2024 is a national-level exam organized by IISc Banglore.

The Engineering Graduation Skill Test (GATE 2024) is organized for admission to PG courses in engineering and technology, specifically ME / M.Tech.

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The Exam will be held on 3rd, 4th, 10th & 11th February 2024. See here for complete information about the GATE 2024 Syllabus Program.

GATE 2024 Food Technology Syllabus – PDF Released

New GATE 2024 Food Technology Syllabus has been Released. Click to Download Food Technology Syllabus Pdf.

Section 1: Food Chemistry and Nutrition

  • Carbohydrates: structure and functional properties of mono-, oligo-, & poly­saccharides including starch, cellulose, pectic substances and dietary fiber, gelatinization, and starch retrogradation.
  • Proteins: classification and structure of proteins in food, biochemical changes in post-mortem, and tenderization of muscles.
  • Lipids: Classification and structure of lipids, rancidity, polymerization, and polymorphism.
  • Pigments: carotenoids, chlorophylls, anthocyanins, tannins, and myoglobin.
  • Food flavors: terpenes, esters, aldehydes, ketones, and quinines.
  • Enzymes: specificity, simple and inhibition kinetics, coenzymes, enzymatic and non­enzymatic browning.
  • Nutrition: balanced diet, essential amino acids, and essential fatty acids, protein efficiency ratio, water-soluble and fat-soluble vitamins, the role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing.

Section 2: Food Microbiology

  • Characteristics of microorganisms: morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram-staining.
  • Microbial growth: growth and death kinetics, serial dilution technique.
  • Food spoilage: spoilage microorganisms in different food products including milk, fish, meat, egg, cereals, and their products.
  • Toxins from microbes: pathogens and non-pathogens, including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera.
  • Fermented foods and beverages: curd, yoghurt, cheese, pickles, soya sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages, and sausage.

Section 3: Food Products Technology

  • Processing principles: thermal processing, chilling, freezing, dehydration, adding preservatives and food additives, irradiation, fermentation, hurdle technology, and intermediate moisture foods.
  • Food packaging and storage: packaging materials, aseptic packaging, controlled and modified atmosphere storage.
  • Cereal processing and products: milling of rice, wheat, and maize, parboiling of paddy, bread, biscuits, extruded products and ready-to-eat breakfast cereals.
  • Oil processing: expelling, solvent extraction, refining, and hydrogenation.
  • Fruits and vegetable processing: extraction, clarification, concentration, and packaging of fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and puree, potato chips, pickles.
  • Plantation crops processing and products: tea, coffee, cocoa, spice, extraction of essential oils and oleoresins from spices.
  • Milk and milk products processing:   pasteurization and sterilization, cream, butter, ghee, ice­ cream, cheese, and milk powder. Processing of animal products: drying, canning, and freezing fish and meat; producing egg powder.
  • Waste utilization: pectin from fruit wastes, uses of by-products from rice milling.
  • Food standards and quality maintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation, and cleaning in place (CIP).

Section 4: Food Engineering

  • Mass and energy balance; Momentum transfer: Flow rate and pressure drop relationships for Newtonian fluids flowing through the pipe, Reynolds number.
  • Heat transfer: heat transfer by conduction, convection, radiation, and heat exchangers.
  • Mass transfer: Molecular diffusion, Fick’s law, conduction and convective mass transfer, and permeability through single and multilayer films.
  • Mechanical operations: size reduction of solids, high-pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid.
  • Thermal operations: thermal sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization.
  • Mass transfer operations: psychrometry, humidification, and dehumidification operations.

If you any queries regarding GATE 2024 Food Technology Syllabus, you can ask your query leave comments below.

Sunil Kushwaha

As a dedicated Biology Science graduate, I'm passionate about sharing the latest updates in national and state entrance exams through my blog. I aim to keep aspiring students informed about exam trends, important dates, and changes in syllabi. With a keen interest in education, I strive to offer valuable insights for students navigating the competitive landscape of entrance examinations and admission tests. Stay updated with me.