GATE Food Technology Syllabus Download

GATE Food Technology Syllabus Download
XL-UFood TechnologyDownload

Food Technology Online Syllabus


Section 1 : Food Chemistry and Nutrition
  • 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 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 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 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 growth : 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 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, icecream, 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, Agmark, 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 Fick’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 and dehumidification operations.

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