This domain deals will the production, preservation, packaging, quality assurance etc of food. The candidates who are opting for this branch must be thorough with the syllabus. This article will give you complete information regarding the GATE Food Technology Syllabus.
GATE Food Technology Syllabus (XE_G)
GATE Food Technology Syllabus consists of four Sections;
- Food Chemistry and Nutrition.
- Food Microbiology.
- Food Products Technology.
- Food Engineering.
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: 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 a 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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