GATE 2020 Food Technology Syllabus (Released) – Get (XL) U Here

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GATE 2020 Food Technology Syllabus has been Released. GATE 2020 is a national level exam organized by IIT DELHI. The Engineering Graduation Skill Test (GATE) is organized for admission to PG courses in the field of engineering and technology, specifically ME / M.Tech.

The Exam will be held on 1st, 2nd, 8th February and 9th February 2020. See here for complete information about the GATE 2020 Syllabus.

GATE 2020 Food Technology Syllabus – PDF Released

New GATE 2020 Food Technology Syllabus has been Released. Click Here to Download PDF.

GATE 2020 Food Technology Syllabus

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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 an and vegetables 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

  • 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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