TS PGECET Syllabus for Food Technology (FT) gives details of TS PGECET exam syllabus. Telangana conducts PG Engineering Entrance Exams for admission into M.Tech in various private engineering colleges in Telangana. For detail about the pattern of exam and general dates follow TSPGECET details. For details about colleges and fee please visit M.Techcutoff tools at InI.<\/p>\n
The Syllabus for TS PGECET Food Technology (FT) is as follows<\/p>\n
Engineering Mathematics<\/strong><\/p>\n Linear Algebra:<\/strong> Matrices and Determinants, Systems of linear equations, Eigen values and Eigen\u00a0vectors.<\/p>\n Calculus<\/strong>: Limit, continuity and differentiability, Partial derivatives, Maxima and minima, Sequences and\u00a0series, Test for convergence, Fourier series.<\/p>\n Differential Equations:<\/strong> Linear and nonlinear first order ODEs, higher order ODEs with constant\u00a0coefficients, Cauchy\u2019s and Euler\u2019s equations, Laplace transforms, PDE- Laplace, heat and wave\u00a0equations.<\/p>\n Probability and Statistics<\/strong>: Probability and Sampling Theorem, Conditional Probability, Mean, median,\u00a0mode and standard deviation, Random variables, Poisson, normal and binomial distributions, Correlation\u00a0and regression analysis.<\/p>\n Numerical Methods:<\/strong> Solution of linear and nonlinear algebraic equations, Integration of trapezoidal and\u00a0Simpson\u2019s rule, Single and multistep methods for differential equations.<\/p>\n Food Chemistry and nutrition:<\/strong><\/p>\n Food chemistry:<\/strong> Carbohydrates -Structure and functional properties of mono, di&oligo-polysaccharides\u00a0including starch, cellulose, pectic substances and dietary fibre; Proteins – Classification and structure of\u00a0proteins in food. Lipids-Classification and structure of lipids, Rancidity of fats, Polymerization and\u00a0polymorphism; Pigments-Carotenoids, chlorophylls, anthocyanins, tannins and myoglobin; Food\u00a0flavours-Terpenes, esters, ketones and quinones; Enzymes-Enzymatic and non-enzymatic browning in\u00a0different foods;<\/p>\n Nutrition:<\/strong> Balanced diet, Essential amino acids and fatty acids, PER, Water soluble and fat soluble\u00a0vitamins, Role of minerals in nutrition, Antinutrients, Nutrition deficiency diseases.<\/p>\n Food microbiology & Biotechnology:<\/strong> Food Technology:<\/strong><\/p>\n Cereals, pulses and oil seeds: Composition, nutritive value, processing methods and products of\u00a0i) rice, wheat, and maize, barley, oats & minor millets; ii) Bengal gram, red gram, green gram, black\u00a0gram, chick peas iii) Ground nut, soya bean, sunflower & other oil seeds.\u00a0Fruits, vegetables and plantation crops: Extraction, clarification concentration and packaging of fruit\u00a0juice, Production of jam, jelly, marmalade, squash, candies, and pickles, pectin from fruit waste,\u00a0tea, coffee, chocolate and essential oils from spices.\u00a0Meat, fish, poultry & milk: Post mortem changes of meat, freezing, aging, pickling, smoking and\u00a0tenderization of meat, Drying and canning of fish. Structure, composition, nutritive value\u00a0and functional properties of eggs and its preservation by different methods. Milk and milk\u00a0products processing: Milk processing flow sheet, filtration\/clarification, storage of milk,\u00a0standardization – simple problems in standardization, Homogenization, pasteurization- types of\u00a0pasteurization process. Manufacture of Cream, Butter, Ghee, Milk powder, Cheese.<\/p>\n Food Engineering:<\/strong><\/p>\n Fluid mechanics:<\/strong> Nature of fluids, flow properties of fluids, flow through pipes & fittings, flow\u00a0measurement, transportation of fluids – pumps, compressors and blowers; Heat transfer: Heat\u00a0transfer by conduction, convection, radiation, boiling and condensation, steady & unsteady state heat\u00a0transfer; Other unit operations: size reduction, homogenization, filtration, sedimentation, centrifugation,\u00a0sieving, mixing, extraction, crystallization, evaporation, drying and extrusion. Types of equipment\u00a0used in each unit operation, their selection, applications in food industry.<\/p>\n Food Quality & Standards:<\/strong><\/p>\n Food quality:<\/strong> Food Quality and Quality Attributes-Classification of Quality Attributes and their\u00a0role in food Quality. Quality Assessment of Food materials – Fruits and Vegetables, Cereals and\u00a0pulses, dairy Products, Meat, Poultry, Egg and Processed food Products Sensory Evaluation of Food\u00a0Quality and its methods Food Adulteration and Food Safety.<\/p>\n Standards:<\/strong> FSSAI \/ PFA Act 1954 a nd R u l e s 1955-Scope; definitions & standards of\u00a0quality. FPO and MPO-Rules, FSMS -22000:2005-Various elements included in the standard,\u00a0Introduction to the family of ISO 22000 standards, Comparison of ISO 9001:2008 vs. ISO\u00a022000:2005, FSSAI. HACCP-Terminology, Principles, Identification of CCPs, Application of HACCP\u00a0System and the logic sequence involved.<\/p>\n All details and cutoffs for previous years are provided at Inspire n Ignite (InI). For all updates and please like us on Facebook and follow us on google plus.<\/p>\n Do share this with friends and in case of questions please feel free to drop the question in comments.<\/p>\n","protected":false},"excerpt":{"rendered":" TS PGECET Syllabus for Food Technology (FT) gives details of TS PGECET exam syllabus. Telangana conducts PG Engineering Entrance Exams for admission into M.Tech in various private engineering colleges in […]<\/p>\n","protected":false},"author":2259,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[62],"tags":[],"class_list":["post-2652","post","type-post","status-publish","format-standard","hentry","category-syllabus"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts\/2652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/users\/2259"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/comments?post=2652"}],"version-history":[{"count":3,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts\/2652\/revisions"}],"predecessor-version":[{"id":2704,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts\/2652\/revisions\/2704"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/media?parent=2652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/categories?post=2652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/tags?post=2652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n Food microbiology:<\/strong> Characteristics of microorganisms-Morphology, structure and detection of bacteria,\u00a0yeast and mold in food, Spores and vegetative cells; Microbial growth in food- Intrinsic’ and\u00a0extrinsic factors, Growth and death kinetics, serial dilution method for quantification; Food spoilageContributing\u00a0factors, Spoilage bacteria, Microbial spoilage of milk and milk products, meat and\u00a0meat products; Foodbome disease-Toxins produced by Staphylococcus, Clostridium and Aspergillus;\u00a0Bacterial pathogens- Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, Campylobacter;\u00a0Biotechnology: Fermented food- Buttermilk, yoghurt, cheese, sausage, alcoholic beverage, vinegar,\u00a0wine, beer, whisky, sauerkraut and soya sauce.<\/p>\n