GATE Syllabus

GATE 2021 syllabus – Food Technology

GATE 2021 syllabus for Food Technology gives you details of the latest GATE syllabus for the subject release by the official gate organizing institute. We also created an easy to use ad-free mobile app for GATE syllabus, previous year papers with keys, gate calculator, virtual calculator, and more. Download iStudy for all GATE preparation needs.

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GATE Food Technology (XE-G)

General Aptitude (Common To All Papers)

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.

General Aptitude Sample Questions

Verbal Ability

Choose the appropriate answer to complete the following sentence:

To those of us who had always thought him timid, his _________________came as a surprise.

(A) intrepidity

(B) inevitability

(C) inability

(D) inertness

Choose the appropriate answer to complete the following sentence:

Medicine is to illness as law is to____

(A) discipline

(B) anarchy

(C) treason

(D) etiquette

Read the following paragraph:

The ordinary form of mercury thermometer is used for temperature ranging from -40 degree fahrenheit to 500 degree fahrenheit. For measuring temperature below -40 degree fahrenheit, thermometers filled with alcohol are used. These are, however, not satisfactory for use in high temperatures. When a mercury thermometer is used for temperature above 500 degree fahrenheit, the space above the mercury is filled with some inert gas, usually nitrogen or carbon dioxide, placed in the thermometer under pressure. As the mercury rises, the gas pressures is increased, so that it is possible to use these thermometers for temperatures as high as 1000 degree fahrenheit.

With what, besides mercury, would a thermometer be filled if it was designed to be used for measuring temperature of about 500 degree fahrenheit?

(A) Pyrometer

(B) Inert gas

(C) Iron and brass

(D) Gas

The cost of manufacturing tractors in Korea is twenty percent less than the cost of manufacturing tractors in Germany. Even after transportation fees and import taxes are added, it is still cheaper to import tractors from Korea to Germany than to produce tractors in Germany.

Which of the following assertions is best supported by the above information?

(A) Labour costs in Korea are twenty percent below those in Germany.

(B) Importing tractors into Germany will eliminate twenty percent of the manufacturing jobs in Germany.

(C) The costs of transporting a tractor from Korea to Germany is more than twenty percent of the cost of manufacturing the tractor in Korea.

(D) The import taxes on a tractor imported from Korea to Germany is less than twenty percent of the cost of manufacturing the tractor in Germany.

Numerical Ability

In a survey, 3/16 of the people surveyed told that they preferred to use public transport while commuting daily to office. 5/8 of the people surveyed told that they preferred to use their own vehicles. The remaining 75 respondents said that they had no clear preference. How many people preferred to use public transport?

(A) 75

(B) 100

(C) 125

(D) 133

Section 1: Food Chemistry and Nutrition

Carbohydrates: structure and functional properties of mono-, oligo-, & poly- saccharides 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 non- enzymatic 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 changes: changes occur in foods during different processing.

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 p 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, A-Mark, 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 Flick’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: psychometric, humidification and dehumidification operations.

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