GATE 2025 Food Technology Syllabus (Available) – Download (XL-U) Syllabus PDF Here

The GATE 2025 syllabus for Food Technology has been officially released by IIT Roorkee. This national-level examination, is crucial for admission into postgraduate programs in engineering and technology, specifically ME/M. Tech includes detailed guidelines on the topics covered in the Food Technology exam.

Scheduled for the 1st, 2nd, 15th, and 16th of February 2025, the GATE 2025 exam for Food Technology encompasses essential areas such as food chemistry, food processing, food engineering, and food microbiology. The comprehensive syllabus ensures that candidates are well-prepared to address both theoretical and practical aspects of Food Technology.

For detailed and updated information on the GATE 2025 syllabus, including specific topics and exam guidelines, candidates should consult the official resources provided by IIT Roorkee. Proper preparation based on this syllabus will be key to achieving strong performance in the exam and advancing in the field of Food Technology.

GATE 2025 Food Technology Syllabus – PDF Released

GATE 2025 Food Technology Syllabus

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 retrogradation of starch.
• 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 flavours: 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, mould 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, and 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.

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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.