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GATE Section-XE-G Food Technology Syllabus

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
- Polymorphism
Pigments −
- Carotenoids
- Chlorophylls
- Anthocyanins
- Tannins
- Myoglobin
Food flavours −
- Terpenes
- Esters
- Aldehydes
- Ketones
- Quinines
Enzymes −
- Specificity
- Simple and inhibition kinetics
- Coenzymes
- Enzymatic
- 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

Characteristics of microorganisms −
- Morphology of bacteria, Yeast, Mold and actinomycetes
- Spores and vegetative cells
- Gram-staining
Microbial growthn −
- 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
- Sausage

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
- Hydrogenation
Fruits and vegetables processing −
- Extraction
- Clarification
- Concentration and packaging of −
  - Fruit juice
  - Jam
  - Jelly
  - Marmalade
  - Squash
  - Candies
  - Tomat
  - sauce
  - Ketchup
  - Puree
  - Potat
  - 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
- Milk powder
- Processing of animal products −
  - Drying
  - Canning
  - 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
- Cleaning in place (CIP)

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 ick’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
- Dehumidification operations

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Course Syllabus