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GATE 2021 Food Technology Syllabus (Released) – Get (XL) U Here

GATE 2021 Food Technology Syllabus has been Released. GATE 2021 is a national level exam organized by IIT DELHI.

The Engineering Graduation Skill Test (GATE 2021) is organized for admission to PG courses in the field of engineering and technology, specifically ME / M.Tech.

The Exam will be held on the 1st week of  February and 2nd week of February 2021. See here for complete information about the GATE 2021 Syllabus.

GATE 2021 Food Technology Syllabus – PDF Released

New GATE 2021 Food Technology Syllabus has been Released. Click Here to Download PDF.

GATE 2021 Food Technology Syllabus

Latest Applications For Various UG & PG Courses Open 2020:

    1. Shiv Nadar University, Delhi, NCR | Admission Open 2020. Apply Now
    2. Bennett University (Times Group), Admission Open for 2020. Apply Now
    3. Manav Rachna University, Haryana – 2020 UG & PG Admission Open. Apply Now
    4. Manipal University 2020 Admission Open For UG & PG Courses. Apply Now
    5. UPES, Dehradun Enroll Yourself for the Academic Year 2020. Apply Now
    6. LPU, Punjab Admissions 2020 Open | Secure Your Admission Online‎. Apply Now
    7. Chandigarh University, Punjab 2020 Admission Open for all Courses. Apply Now
    8. Sharda University, Admission Open 2020, Few Days left. Apply Now
    9. MIT World Peace University, Admissions Open for All Courses 2019-20. Apply Now

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 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, yogurt, cheese, pickles, soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages, and sausage.

Section 3: Food Products Technology

  • Processing principles: thermal processing, chilling, freezing, dehydration, the addition of preservatives and food additives, irradiation, fermentation, hurdle technology, 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 of fish and meat; production of 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

Latest Applications For Various UG & PG Courses Open 2020:

    1. Shiv Nadar University, Delhi, NCR | Admission Open 2020. Apply Now
    2. Bennett University (Times Group), Admission Open for 2020. Apply Now
    3. Manav Rachna University, Haryana – 2020 UG & PG Admission Open. Apply Now
    4. Manipal University 2020 Admission Open For UG & PG Courses. Apply Now
    5. UPES, Dehradun Enroll Yourself for the Academic Year 2020. Apply Now
    6. LPU, Punjab Admissions 2020 Open | Secure Your Admission Online‎. Apply Now
    7. Chandigarh University, Punjab 2020 Admission Open for all Courses. Apply Now
    8. Sharda University, Admission Open 2020, Few Days left. Apply Now
    9. MIT World Peace University, Admissions Open for All Courses 2019-20. Apply Now
  • 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, heat exchangers.
  • Mass transfer: Molecular diffusion and Fick’s law, conduction and convective mass transfer, 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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