GATE Syllabus

GATE Syllabus for Food Technology-XE

This post gives latest GATE Syllabus for Food Technology – XE. It will be updated if any changes are announced by the GATE organizing institute. This GATE syllabus is a part of GATE Exam info and Preparation Guide. I would also recommend you to refer A set of ‘Must Read’ articles for M.Tech aspirants which I wrote over a year answering questions of M.Tech aspirants.


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GATE Syllabus for Food Technology is as follows:

General Aptitude (GA)

Verbal Ability: English grammar, sentence completion, verbal analogies, word groups, instructions, critical reasoning and verbal deduction.

Numerical Ability: Numerical computation, numerical estimation, numerical reasoning and data interpretation.

Food Technology

Food Chemistry and Nutrition: Carbohydrates: Structure and functional properties of mono- oligo-polysaccharides including starch, cellulose, pectic substances and dietary fibre; Proteins: Classification and structure of proteins in food; Lipids: Classification and structure of lipids, Rancidity of fats, Polymerization and polymorphism; Pigments: Carotenoids, chlorophylls, anthocyanins, tannins and myoglobin; Food flavours: Terpenes, esters, ketones and quinones; Enzymes: Specificity, Kinetics and inhibition, Coenzymes, Enzymatic and non-enzymatic browning; Nutrition: Balanced diet, Essential amino acids and fatty acids, PER, Water soluble and fat soluble vitamins, Role of minerals in nutrition, Antinutrients, Nutrition deficiency diseases.

Food Microbiology: Characteristics of microorganisms: Morphology, structure and detection of bacteria, yeast and mold in food, Spores and vegetative cells; Microbial growth in food: Intrinsic and extrinsic factors, Growth and death kinetics, serial dilution method for quantification; Food spoilage: Contributing factors, Spoilage bacteria, Microbial spoilage of milk and milk products, meat and meat products; Foodborne disease: Toxins produced by Staphylococcus, Clostridium and Aspergillus; Bacterial pathogens: Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, Campylobacter; Fermented food: Buttermilk, yoghurt, cheese, sausage, alcoholic beverage, vinegar, sauerkraut and soya sauce.

Food Products Technology: Processing principles: Canning, chilling, freezing, dehydration, control of water activity, CA and MA storage, fermentation, hurdle technology, addition of preservatives and food additives, Food packaging, cleaning in place and food laws.; Grain products processing: Milling of rice, wheat, and maize, parboiling of paddy, production of bread, biscuits, extruded products and breakfast cereals, Solvent extraction, refining and hydrogenation of oil; Fruits, vegetables and plantation products processing: Extraction, clarification concentration and packaging of fruit juice, Production of jam, jelly, marmalade, squash, candies, and pickles, pectin from fruit waste, tea, coffee, chocolate and essential oils from spices; Milk and milk products processing: Pasteurized and sterilized milk, cream, butter, ghee, ice-cream, cheese and milk powder; Animal products processing: Drying and canning of fish, post mortem changes, tenderization and freezing of meat, egg powder.

Food Engineering: Mass and energy balance; Momentum transfer: Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Characteristics of non-Newtonian fluids – generalized viscosity coefficient and Reynolds number, Flow of compressible fluid, Flow measurement, Pumps and compressors; Heat transfer: Heat transfer by conduction, convection, radiation, boiling and condensation, Unsteady state heat transfer in simple geometry, NTU- effectiveness relationship of co-current and counter current double pipe heat exchanger; Mass transfer: Molecular diffusion and Fick’s Law, Steady state mass transfer, Convective mass transfer, Permeability of films and laminates; Mechanical operations: Energy requirement and rate of operations involved in size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, flow through porous bed, agitation of liquid, solid-solid mixing, and single screw extrusion; Thermal operations: Energy requirement and rate of operations involved in process time evaluation in batch and continuous sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization; Mass transfer operations: Properties of air-water vapor mixture; Humidification and dehumidification operations.


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24 Comments

  1. sudheer kumar

    plz tell me information about gate food technology syllubus and materiols for food technolgy

  2. Priyanka Munj

    I’m doing my 2nd year in btech food technology plz guide me for preparations for gate…….

  3. manojrathod

    i want gate syllabus please send syllabus my emailid

  4. rathod manoj

    nice have a nice day

  5. sneha

    i hav pesuing msc in foodtechnology so plzzzzzzzzz tell me wat about this scope my contact no… is 9451684683

  6. Shilpi tripathi

    Sir m doing msc foodtec pls tel me how to prepare for gate and syllubus for gate

  7. asha

    i hd done b.tech in food science want to prepare for gate plz guide me i really need help ….

  8. nikita

    please tell me the difference between food technology (XE) and food technology (XM).

  9. SURBHI

    can a agriculture engineering student persue M-Tech in food processing?

  10. divya

    i’m doing my 2nd yr in food technology… i ned to know the colleges in tamilnadu which are offering M.TECH for food tech through GATE exam

  11. sanket gujrathi

    thanks a lot from my bottom of heart ha!!!!!!!!!!!!!!!!!!!

  12. sukeerthi

    im doing btech 3year food technology.plz gve me info regarding gate syllabus and also the future there after……thnq

  13. prakash

    Thank u alage print out room ki tisukura

  14. A.R.ALFAROOQUE

    thanx..

  15. lilly prasanna.

    i am doing 3rd year in b.tech in food process engineering ,so i want some relavant details about the syllabus for GATE exam

  16. anu

    plz tel me dat i can do m.tech in food tech aftr doing b.tech in bio tech??????

  17. satyam anand

    myself student, 2nd yr b.tech DAIRY TECH & i want to qualify GATE by food tech .
    kindly give me some guidance & tell me further scope in this field…………………

    1. swarn

      wat type of help do u want dear…..contact kar batata hun

  18. swapnil mondal

    it helped me a lot

  19. manasi yadav

    thanks

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