TS PGECET Syllabus Food Technology (FT). Post-Graduate Engineering Common Entrance Test (PGECET) is a Telangana State Level Common Entrance Test for admission into Regular PG Courses in Engineering, Technology, Architecture, Pharmacy, and Planning. TS PGECET Syllabus Food Technology (FT) given below details
TS PGECET 2021 Exam Will be on 20th June 2021 onwards
TS PGECET 2021 is to get admission in ME / M.Tech. / M.Pharmacy / M.Arch and Graduate level Pharm-D (Post Baccalaureate) courses for the academic year 2021-2022
TS PGECET 2021 Test Details
The examination will be conducted in Online Mode
It is Computer Based Test (CBT) is of two hour duration with 120 multiple choice objective type questions, carrying one mark for each question. No negative marks will be awarded for incorrect answer. The Question Papers will be in English only.
TS PGECET Syllabus Food Technology (FT)
Engineering Mathematics Linear Algebra: Matrices and Determinants, Systems of Linear Equations, Eigen Values and Eigen Vectors.
Calculus: Limit, Continuity and Differentiability, Partial Derivatives, Maxima and Minima, Sequences and Series, Test for Convergence, Fourier Series.
Differential Equations: Linear and Nonlinear First Order ODEs, Higher Order ODEs with Constant Coefficients, Cauchy’s and Euler’s Equations, Laplace Transforms, PDE- Laplace, Heat and Wave Equations.
Probability and Statistics: Probability and Sampling Theorem, Conditional Probability, Mean, Median, Mode and Standard Deviation, Random Variables, Poisson, Normal and Binomial Distributions, Correlation and Regression Analysis.
Numerical Methods: Solution of Linear and Nonlinear Algebraic Equations, Integration of Trapezoidal and Simpson’s Rule, Single and Multistep Methods for Differential Equations.
Food Chemistry and Nutrition
Food Chemistry: Carbohydrates-Structure and Functional Properties of Mono, Di & 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-Enzymatic and Non-Enzymatic Browning in Different Foods;
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 & Bio-Technology
Food Microbiology: Characteristics of Microorganisms-Morphology, Structure and Detection of Bacteria, Yeast and Mold in Food, Spores and Vegetative Cells; Microbial Growth in FoodIntrinsic’ 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; Foodbome Disease-Toxins Produced by Staphylococcus, Clostridium and Aspergillus; Bacterial Pathogens- Salmonella, Bacillus, Listeria, Escherichia Coli, Shigella, Campylobacter;
Bio-Technology: Fermented Food- Buttermilk, Yoghurt, Cheese, Sausage, Alcoholic Beverage, Vinegar, Wine, Beer, Whisky, Sauerkraut and Soya Sauce.
Food Technology: Cereals, Pulses and Oil Seeds: Composition, Nutritive Value, Processing Methods and Products of i) Rice, Wheat, and Maize, Barley, Oats & Minor Millets; ii) Bengal Gram, Red Gram, Green Gram, Black Gram, Chick Peas iii) Ground Nut, Soya Bean, Sunflower & Other Oil Seeds. Fruits, Vegetables and Plantation Crops: 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. Meat, Fish, Poultry & Milk: Post Mortem Changes of Meat, Freezing, Aging, Pickling, Smoking and Tenderization of Meat, Drying and Canning of Fish. Structure, Composition, Nutritive Value and Functional Properties of Eggs and its Preservation by Different Methods. Milk and Milk Products Processing: Milk Processing Flow Sheet, Filtration/Clarification, Storage of Milk, Standardization – Simple Problems in Standardization, Homogenization, Pasteurization- Types of Pasteurization Process. Manufacture of Cream, Butter, Ghee, Milk Powder, Cheese.
Food Engineering
Fluid Mechanics: Nature of Fluids, Flow Properties of Fluids, Flow Through Pipes & Fittings, Flow Measurement, Transportation of Fluids – Pumps, Compressors and Blowers; Heat Transfer: Heat Transfer by Conduction, Convection, Radiation, Boiling and Condensation, Steady & Unsteady State Heat Transfer; Other Unit Operations: Size Reduction, Homogenization, Filtration, Sedimentation, Centrifugation, Sieving, Mixing, Extraction, Crystallization, Evaporation, Drying and Extrusion. Types of Equipment Used in Each Unit Operation, their Selection, Applications in Food Industry.
Food Quality & Standards
Food Quality: Food Quality and Quality Attributes-Classification of Quality Attributes and their role in Food Quality. Quality Assessment of Food Materials – Fruits and Vegetables, Cereals and Pulses, Dairy Products, Meat, Poultry, Egg and Processed Food Products Sensory Evaluation of Food Quality and its Methods Food Adulteration and Food Safety.
Standards: Food Safety and Regulations 2011-Scope; Definitions a n d Standards of Quality and Packaging. FSMS -22000:2005-Various Elements Included in the Standard, Introduction To the Family of ISO 22000 Standards, Comparison of ISO 9001:2008 Vs. ISO 22000:2005, HACCP- Terminology, Principles, Identification of CCPS, Application of HACCP System and the Logic Sequence Involved. Codex Alimentarius; Food Safety and Standards Authority of India (FSSAI)
TS PGECET 2021 Exam Date & Application Form
TS PGECET 2021 Syllabus
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