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GATE Syllabus for Food Technology

According to the official website for GATE 2018 Given below is the Syllabus for Food Technology Section 1: Food Chemistry and Nutrition Carbohydrates: Structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic substances and dietary fibre, 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, 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: pasteurisation and sterilisation, cream, butter, ghee, icecream, cheese and milk powder. Processing of animal products: drying, canning, and freezing of fish and meat; production of egg powder.

Waste utilisation: pectin from fruit wastes, uses of by-products from rice milling. Food standards and qu ality maintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning inplace (CIP). Section 4: Food Engineering Mass and energy balance; Momentum transfer: Flow rate and pressure drop relationships for Newtonian fluids flowing through a pipe, Reynolds number. Heat transfer: Heat transfer by conduction, convection, radiation, heat exchangers. Masstransfer: 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 sterilisation, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallisation. Mass transfer oper ations: psychrometry, humidification and dehumidification operations.Section 1: Food Chemistry and Nutrition Carbohydrates: Structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic substances and dietary fibre,gelatinization and retrogradation of starch. Proteins: Classification and structure ofproteins in food, biochemical changes in post-mortem and tenderization ofmuscles.

Lipids: Classification and structure of lipids, Rancidity, Polymerization andpolymorphism. Pigments: Carotenoids, chlorophylls, anthocyanins, tanninsand myoglobin. Food flavours: terpenes, esters, aldehydes, ketones and quinines.Enzymes: Specificity, simple and inhibition kinetics, coenzymes, enzymatic and nonenzymaticbrowning. Nutrition: balanced diet, essential amino acids and essentialfatty acids, protein efficiency ratio, water soluble and fat soluble vitamins, a role ofminerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiencydiseases. Chemical and biochemical c hanges: changes occur in foods duringdifferent processing.Section 2: Food MicrobiologyCharacteristics of microorganisms: Morphology of bacteria, yeast, mould andactinomycetes, spores and vegetative cells, gram-staining. Microbial growth h:Growth and death kinetics, serial dilution technique. Food spoilage: spoilagemicroorganisms in different food products including milk, fish, meat, egg, cerealsand their products. Toxins from microbes: pathogens and non-pathogens includingStaphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, andAspergillus genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles,soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.Section 3: Food Products TechnologyProcessing principles: thermal processing, chilling, freezing, dehydration, addition ofpreservatives and food additives, irradiation, fermentation, hurdle technology,intermediate moisture foods. Food pack ageing and storage: packaging materials,aseptic packaging, controlled and modified atmosphere storage. Cerealprocessing and products: Milling of rice, wheat, and maize, parboiling of paddy,bread, biscuits, extruded products and ready to eat breakfast cereals. Oilprocessing: expelling, solvent extraction, refining and hydrogenation. Fruits a ndvegetables p rocessing: extraction, clarification, concentration and packaging offruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, andpuree, potato chips, pickles. Plantation crops processing and products: tea, coffee,cocoa, spice, extraction of essential oils and oleoresins from spices. Milk and milkproducts processing: pasteurisation and sterilisation, cream, butter, ghee, icecream,cheese and milk powder. Processing of animal products: drying, canning,and freezing of fish and meat; production of egg powder. Waste utilisation: pectinfrom fruit wastes, uses of by-products from rice milling. Food standards and qu alitymaintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning inplace (CIP). 71 of 72Section 4: Food EngineeringMass and energy balance; Momentum transfer: Flow rate and pressure droprelationships for Newtonian fluids flowing through a pipe, Reynolds number. Heattransfer: Heat transfer by conduction, convection, radiation, heat exchangers. Masstransfer: Molecular diffusion and Fick's law, conduction and convective masstransfer, 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 sterilisation,evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezingand crystallisation. Mass transfer oper ations: psychrometry, humidification anddehumidification operations.

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