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


Latest Applications Open 2021:

     

GATE 2021 Food Technology Syllabus has been Released. GATE 2021 is a national level exam organized by IIT Bombay (IITB).

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 5th, 6th, 7th February, And 12th, 13th, 14th 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 2021:

    1. Lovely Professional University, Punjab | Admissions Open for All Courses 2021. Apply Now
    2. UPES, Dehradun | Admissions Open for All Courses 2021. Apply Now
    3. Chandigarh University, Punjab | Admissions Open for All Courses 2021. Apply Now
    4. GD Goenka, Gurgaon | Admission Open for All Courses 2021. Apply Now
    5. DIT University, Dehradun | Admission Open for All Courses 2021. Apply Now
    6. Sharda University | Admission Open all courses 2021. Apply Now
    7. Manav Rachna University, Haryana | Admission Open for all courses 2021. 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 2021:

    1. Lovely Professional University, Punjab | Admissions Open for All Courses 2021. Apply Now
    2. UPES, Dehradun | Admissions Open for All Courses 2021. Apply Now
    3. Chandigarh University, Punjab | Admissions Open for All Courses 2021. Apply Now
    4. GD Goenka, Gurgaon | Admission Open for All Courses 2021. Apply Now
    5. DIT University, Dehradun | Admission Open for All Courses 2021. Apply Now
    6. Sharda University | Admission Open all courses 2021. Apply Now
    7. Manav Rachna University, Haryana | Admission Open for all courses 2021. 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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