GATE Food Technology Syllabus (XE_G)

GATE Food Technology Syllabus (XE_G) – Download Syllabus in PDF

GATE

GATE Food Technology Syllabus (XE_G): GATE Syllabus is based on the different stream according to the qualifying examination. IIT Madras has define GATE syllabus in this year according to the 23 papers. These will be conducted for admissions to the M.Tech programmes which is offered by the IITs and IISC. The GATE syllabus 2019 will be same according to the previous year. The national level engineering entrance exam will be conducted for post graduation courses on February 2rd & 3th and February 9th & 10th, 2019. Candidates need to review GATE syllabus 2019 for the stream that they will be appearing for.The syllabus defines that what are the topics their subtopics they need to prepares for the appearing examination.Candidates can download GATE syllabus 2019 from below given table where the syllabus are given for every stream. The syllabus is the very important part of the examination because it plays an important role in the examination.

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GATE Food Technology Syllabus (XE_G)

GATE Food Technology Syllabus consists of four Sections;

  1. Food Chemistry and Nutrition.
  2. Food Microbiology.
  3. Food Products Technology.
  4. Food Engineering.

So lets discuss GATE Food Technology Payment, Check Below;

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, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases.

Chemical and biochemical c hanges: changes occur in foods during different processing.

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Section 2: Food Microbiology

Characteristics of microorganisms: morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram-staining.

Microbial growt h: 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, addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods.

Food pack aging 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 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, icecream, 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 qu ality 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 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 oper ations: psychrometry, humidification and dehumidification operations.

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